Curried chicken kebab with lemon rice

Edith Bowman marinates her chicken chunks in Greek yogurt, lemon and an abundance of mild spices for the perfect BBQ treat
Curried chicken kebab with lemon rice
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes plus overnight marinating
  • Effort: easy


  • 4 tbsp Greek yogurt
  • 2.5 cm piece ginger, grated
  • 2 lemons
  • pinch ground coriander
  • pinch ground garam masala
  • pinch ground cumin
  • pinch ground turmeric
  • 2 chicken breasts, cut into chunks
  • 1 red onion, sliced
  • 1 punnet cherry tomato
  • 150 g basmati rice
  • 1 knob butter
  • handful of finely chopped mint
  • lemons, to garnish


1. In a large pyrex bowl, combine the Greek yogurt with the ginger, lemon zest and juice of ½ a lemon, coriander, garam masala, cumin and turmeric. Drop the chicken chunks into the yogurt and marinade for a good 3-4 hours (preferably overnight).

2. On a skewer, thread a piece of chicken then a slice of onion, another chicken chunk, then a cherry tomato and keep going until the skewer is packed. Cook on either a grill or hot griddle pan for 10-12 minutes, turning once, until chicken is cooked through.

3. For the rice: cook the rice according to the packet instructions, adding the zest and juice of one and a half lemons to the cooking water.

4. When the rice is cooked, drain it into a sieve and put this back over the sauce pan. Add a knob of butter and cover. When you are ready to serve, add a good pinch of salt and garnish with some finely chopped mint and lemon.

Rate This Recipe