Indian-Spiced Chicken Kabobs

Indian-Spiced Chicken Kabobs

For the Chicken Kabobs

⅓cup olive oil

¼ cup honey

3 tablespoons apple cider vinegar

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1-¼ pounds boneless skinless chicken breasts, cut into 1- ½-inch cubes

8 (12-inch) bamboo skewers

For the Rice Pilaf & Serving

1-¼ cups water

1 cup basmati rice

½ teaspoon kosher salt

¾ cup green peas

½ cup chopped pistachios

2 tablespoons honey

2 tablespoons olive oil

1 cup Greek yogurt

½ cup chopped fresh parsley


  1. Make the Chicken Kabobs: In medium bowl, whisk together oil, honey, vinegar, paprika, cumin, salt, cinnamon, cloves and ginger. Place chicken in large zip-top bag; pour oil mixture over chicken. Seal bag and refrigerate at least 4 hours or up to overnight.
  2. Place skewers in large dish and cover with water. Let st and 15 minutes or up to overnight.
  3. Make the Rice Pilaf: In medium saucepan, heat water to boiling over medium-high heat. Stir in rice and salt; return to a boil. Cover and reduce heat to low; cook 16 minutes. Remove pan from heat and let st and, covered, for 10 minutes. Add peas, pistachios, honey and oil to rice, toss until well combined.
  4. Meanwhile, preheat grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Remove skewers from water; discard water. Thread chicken onto skewers.
  5. Transfer skewers to grill. Cook, turning frequently, 8 to 10 minutes or until internal temperature of chicken reaches 165 degrees F.
  6. Serve chicken with rice pilaf and yogurt, sprinkled with parsley.

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