Yogurt Marinated Chicken Skewers on Saffron Rice

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53 likes 33 klips

Garlicky lemony yogurt marinade flavours & tenderizes the chicken which is grilled & served over saffron rice for a bright & delicious weeknight meal!

0dXlzzYHYz Kitchenbowl
Prep Time

1 hr

PT1H
Cook Time

20 min

PT20M
Wait Time

12 hr

PT12H PT13H20M
Yogurt Marinated Chicken Skewers on Saffron Rice

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

In a bowl, combine the marinade ingredients.

In a bowl, combine the marinade ingredients.

Step 2

Mix well.

Mix well.

Step 3

This marinade is sooo good. Go ahead, lick the spoon. No judgment from me since that is 100% what I do 😉 Reserve about 3/4 C of the marinade to use as dipping sauce with the finished dish - keep in the fridge until ready to use.

This marinade is sooo good.  Go ahead, lick the spoon. No judgment from me since that is 100% what I do 😉  Reserve about 3/4 C of the marinade to use as dipping sauce with the finished dish - keep in the fridge until ready to use.

Step 4

Set aside the remaining marinade while you cut the chicken into 1" pieces. Pour the marinade into a bowl along with your chicken pieces. Toss around to coat well.

Set aside the remaining marinade while you cut the chicken into 1" pieces.  Pour the marinade into a bowl along with your chicken pieces. Toss around to coat well.

Step 5

Cover with cling wrap or put inside a ziptop bag. Refrigerate at least 3 hours up to overnight for the flavours to absorb and the lemon yogurt mixture to tenderize the meat. Move the meat around at least once partway through to ensure marinade is coating everything evenly.

Cover with cling wrap or put inside a ziptop bag. Refrigerate at least 3 hours up to overnight for the flavours to absorb and the lemon yogurt mixture to tenderize the meat. Move the meat around at least once partway through to ensure marinade is coating everything evenly.

Step 6

For the rice, place 3 cups of basmati rice (or other long grain rice) in a fine mesh colander. Wash and rinse 2-3 times. Do this step whether you plan to cook the rice in a pot on the stove OR in a rice cooker. The instructions for each of the two methods follow.

For the rice, place 3 cups of basmati rice (or other long grain rice) in a fine mesh colander. Wash and rinse 2-3 times. Do this step whether you plan to cook the rice in a pot on the stove OR in a rice cooker. The instructions for each of the two methods follow.

Step 7

{1.STOVETOP METHOD} Add all the rice ingredients into a heavy-lidded pot. Bring to a boil then immediately reduce to a low simmer. Cover & steam 20-25 min. Fluff and rest 10 min. OR {2.RICE COOKER METHOD} Add everything except the saffron into the rice cooker.

{1.STOVETOP METHOD} Add all the rice ingredients into a heavy-lidded pot. Bring to a boil then immediately reduce to a low simmer. Cover & steam 20-25 min. Fluff and rest 10 min. OR {2.RICE COOKER METHOD} Add everything except the saffron into the rice cooker.

Step 8

{RICE COOKER METHOD ONLY} Once the rice cooker is finished cooking the rice, steep the saffron in a tablespoon of boiling hot water for 10 minutes. 🔺If you followed the stove top method of cooking your rice, this step is not applicable since the saffron goes into the pot upfront 🔺

{RICE COOKER METHOD ONLY} Once the rice cooker is finished cooking the rice, steep the saffron in a tablespoon of boiling hot water for 10 minutes. 🔺If you followed the stove top method of cooking your rice, this step is not applicable since the saffron goes into the pot upfront 🔺

Step 9

{RICE COOKER METHOD ONLY} Add the steeped saffron (threads and liquid) into the rice cooker and fluff it up. Cover for 10 minutes. 🔺If you followed the stove top method of cooking your rice, this step is not applicable since the saffron goes into the pot upfront 🔺


Step 10

Soak about 14-16 skewers in water for 10 minutes. Place 4 to 5 pieces of chicken on each skewer, keeping a small gap between the pieces to allow even cooking.You can keep it covered in the fridge until ready to use, just remember to bring to room temperature before grilling about 30 min beforehand.

Soak about 14-16 skewers in water for 10 minutes. Place 4 to 5 pieces of chicken on each skewer, keeping a small gap between the pieces to allow even cooking.You can keep it covered in the fridge until ready to use, just remember to bring to room temperature before grilling about 30 min beforehand.

Step 11

Heat your outdoor grill or indoor grill / griddle pan over a medium to medium-high heat. Lightly oil the surface and place your skewers on. Cook 4 minutes on one side, flip and cook another 4 minutes or so, or until internal temperature is 160f and there is a nice brown sear outside.


Step 12

Serve grilled chicken skewers over the saffron rice, with the reserved marinade sauce for dipping and alongside your favourite veggies for a well-rounded meal the entire family can enjoy!

Serve grilled chicken skewers over the saffron rice, with the reserved marinade sauce for dipping and alongside your favourite veggies for a well-rounded meal the entire family can enjoy!

Step 13

I hope you try this recipe and like it! x

I hope you try this recipe and like it! x

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About the Creator

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saltnpepperhere

Homemade food to nourish & indulge 🍃🍧 https://www.instagram.com/saltnpepperhere

Yogurt Marinated Chicken Skewers on Saffron Rice

Yogurt Marinated Chicken Skewers on Saffron Rice

By saltnpepperhere

Garlicky lemony yogurt marinade flavours & tenderizes the chicken which is grilled & served over saffron rice for a bright & delicious weeknight meal!

Prep Time

1 hr

Cook Time

20 min

Wait Time

12 hr

Ingredients

Serves 6

Instructions

In a bowl, combine the marinade ingredients.

Step 1

In a bowl, combine the marinade ingredients.

Mix well.

Step 2

Mix well.

This marinade is sooo good.  Go ahead, lick the spoon. No judgment from me since that is 100% what I do 😉  Reserve about 3/4 C of the marinade to use as dipping sauce with the finished dish - keep in the fridge until ready to use.

Step 3

This marinade is sooo good. Go ahead, lick the spoon. No judgment from me since that is 100% what I do 😉 Reserve about 3/4 C of the marinade to use as dipping sauce with the finished dish - keep in the fridge until ready to use.

Set aside the remaining marinade while you cut the chicken into 1" pieces.  Pour the marinade into a bowl along with your chicken pieces. Toss around to coat well.

Step 4

Set aside the remaining marinade while you cut the chicken into 1" pieces. Pour the marinade into a bowl along with your chicken pieces. Toss around to coat well.

Cover with cling wrap or put inside a ziptop bag. Refrigerate at least 3 hours up to overnight for the flavours to absorb and the lemon yogurt mixture to tenderize the meat. Move the meat around at least once partway through to ensure marinade is coating everything evenly.

Step 5

Cover with cling wrap or put inside a ziptop bag. Refrigerate at least 3 hours up to overnight for the flavours to absorb and the lemon yogurt mixture to tenderize the meat. Move the meat around at least once partway through to ensure marinade is coating everything evenly.

For the rice, place 3 cups of basmati rice (or other long grain rice) in a fine mesh colander. Wash and rinse 2-3 times. Do this step whether you plan to cook the rice in a pot on the stove OR in a rice cooker. The instructions for each of the two methods follow.

Step 6

For the rice, place 3 cups of basmati rice (or other long grain rice) in a fine mesh colander. Wash and rinse 2-3 times. Do this step whether you plan to cook the rice in a pot on the stove OR in a rice cooker. The instructions for each of the two methods follow.

{1.STOVETOP METHOD} Add all the rice ingredients into a heavy-lidded pot. Bring to a boil then immediately reduce to a low simmer. Cover & steam 20-25 min. Fluff and rest 10 min. OR {2.RICE COOKER METHOD} Add everything except the saffron into the rice cooker.

Step 7

{1.STOVETOP METHOD} Add all the rice ingredients into a heavy-lidded pot. Bring to a boil then immediately reduce to a low simmer. Cover & steam 20-25 min. Fluff and rest 10 min. OR {2.RICE COOKER METHOD} Add everything except the saffron into the rice cooker.

{RICE COOKER METHOD ONLY} Once the rice cooker is finished cooking the rice, steep the saffron in a tablespoon of boiling hot water for 10 minutes. 🔺If you followed the stove top method of cooking your rice, this step is not applicable since the saffron goes into the pot upfront 🔺

Step 8

{RICE COOKER METHOD ONLY} Once the rice cooker is finished cooking the rice, steep the saffron in a tablespoon of boiling hot water for 10 minutes. 🔺If you followed the stove top method of cooking your rice, this step is not applicable since the saffron goes into the pot upfront 🔺

{RICE COOKER METHOD ONLY} Add the steeped saffron (threads and liquid) into the rice cooker and fluff it up. Cover for 10 minutes.  🔺If you followed the stove top method of cooking your rice, this step is not applicable since the saffron goes into the pot upfront 🔺

Step 9

{RICE COOKER METHOD ONLY} Add the steeped saffron (threads and liquid) into the rice cooker and fluff it up. Cover for 10 minutes. 🔺If you followed the stove top method of cooking your rice, this step is not applicable since the saffron goes into the pot upfront 🔺

Soak about 14-16 skewers in water for 10 minutes. Place 4 to 5 pieces of chicken on each skewer, keeping a small gap between the pieces to allow even cooking.You can keep it covered in the fridge until ready to use, just remember to bring to room temperature before grilling about 30 min beforehand.

Step 10

Soak about 14-16 skewers in water for 10 minutes. Place 4 to 5 pieces of chicken on each skewer, keeping a small gap between the pieces to allow even cooking.You can keep it covered in the fridge until ready to use, just remember to bring to room temperature before grilling about 30 min beforehand.

Heat your outdoor grill or indoor grill / griddle pan over a medium to medium-high heat. Lightly oil the surface and place your skewers on. Cook 4 minutes on one side, flip and cook another 4 minutes or so, or until internal temperature is 160f and there is a nice brown sear outside.

Step 11

Heat your outdoor grill or indoor grill / griddle pan over a medium to medium-high heat. Lightly oil the surface and place your skewers on. Cook 4 minutes on one side, flip and cook another 4 minutes or so, or until internal temperature is 160f and there is a nice brown sear outside.

Serve grilled chicken skewers over the saffron rice, with the reserved marinade sauce for dipping and alongside your favourite veggies for a well-rounded meal the entire family can enjoy!

Step 12

Serve grilled chicken skewers over the saffron rice, with the reserved marinade sauce for dipping and alongside your favourite veggies for a well-rounded meal the entire family can enjoy!

I hope you try this recipe and like it! x

Step 13

I hope you try this recipe and like it! x

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