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.

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