Persian Chicken Skewers
Persian Chicken Skewers

Persian Chicken Skewers


Persian Chicken Skewers:

1 large or 2 smal boneless, skinless chicken thighs (per person)
Ground ginger
Crushed garlic
Extra Virgin Olive Oil
Lemon Juice

Red Rice:

55 g (1/4 cup) red rice (per person).

Gypsy Salad Mix:

Carrot (grated)
Fennel (grated_
Fennel fronds (chopped)
Dried apricots (chopped_
Toasted flaked almonds
Sea salt to taste

Tamarind Yoghurt:

1 tsp tamarind paste
Plain yoghurt


Persian Chicken Skewers:

Marinate skinless chicken thighs in a mixture of ground ginger, allspice, turmeric and cumin, crushed garlic, a little olive oil and some lemon juice, ideally overnight in the refrigerator. Cut the marinated thighs into smaller pieces and thread onto skewers before grilling for a few minutes on each side until cooked through.

Red Rice:

Cook red rice according to the instructions on the packet.

Gypsy Salad:

Mix together carrot and fennel, with some fennel fronds, dried apricots and toasted flaked almonds. Add a little sea salt.

Tamarind Yoghurt:

Mix tamarind paste (loosened in a little hot water if very thick) into some natural (plain) yoghurt. Toss the salad in a little of the tamarind yoghurt.


Add the rice and salad to the bowl, top with the chicken, and serve with the rest of the tamarind yoghurt.

More Recipes

Herb Infused Fish in Banana Leaf

Banana leaves allow the fish to cook gently while infusing it in a most aromatic and delicate manner...

Similar Recipes

Chicken/PoultryMarinadeMainBudgetEasyQuickLunchDinnerLow Carb