What’s for Dinner: Chicken Kebab over Kabuli Rice
For my parents’ anniversary tonight, I made Chicken Kebab over “Kabuli” Rice with white sauce because that’s what my mom requested (it’s one of her favorites when we go out to eat). I also made a Cheesecake with a Chocolate Center/Filling last night.
I made the Chicken Kebab portion of the meal very similar to how I made my chicken skewers from here.
This time, I marinated boneless chicken cubes [yesterday] with: salt, pepper, paprika, garlic powder, ginger powder, cayenne pepper, onion powder, yogurt, and some lemon juice. Next, I added in some food coloring [which is something I never do!] to get that color.
I broiled my chicken, once again, today after skewering them. I had three pounds of boneless chicken cubes and that gave me exactly two batches of five skewers with six chicken cubes each]. With your broiler on high, put your chicken in for fifteen minutes. At that point, take it out… flip them over [this part is not fun… they refuse to stay usually] and put back under the broiler for another ten minutes.
The thickness of the cubes was, of course, much different than using the thin boneless chicken breast fillets that I normally tend to use for skewers, but I wanted to use cubes today as that is how the chicken kebabs are typically served over the “Kabuli rice” my mom wanted.
For the Kabuli rice, I just made it up. I use the term “Kabuli rice” very loosely because I have no idea how to make it, and when I Googled it… it just seemed unnecessarily complicated. So that, obviously, wasn’t going to happen. What I did, instead, was: use one part brown rice to two part water with a dash of salt and let it come to a boil on high. At that point, turn the heat to low, and let it simmer until the water is absorbed [took 35 minutes for me]. Fluff your rice with a fork, and add shredded carrots, slivered almonds, and raisins. Mix gently.
When I was plating it, I sprinkled more carrots, almonds and raisins on top… for presentation purposes.
It’s a fairly healthy meal, with the exception of the [reduced-fat] mayonnaise in the sauce.
For the white sauce: again, I have no idea what’s in the real one or how it’s made. What I did to make mine was: mix one part mayonnaise to two parts yogurt. Then, I added salt, [a good amount of] black pepper, garlic powder, a dash of cayenne pepper, a little onion powder, a splash of apple cider vinegar, and a little lemon juice. I thought it turned out just like the white sauce served at restaurants.
The end result? very similar to the components at a local restaurant.
Tip: I used a squeeze bottle to get a nice and thin layer of sauce over the rice and chicken before serving.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button: