Cut the chicken fillets into bite-size pieces and set aside. Cut the onion and peppers into blocks and thread the meat alternatively with a piece of onion and pepper onto the skewers. Place kebabs in an airtight container.
Mix all the spices and the chilli with the plain yogurt and pour over the chicken Kebabs making sure every one is covered with the marinade by rubbing it onto each kebab with your hands.
Marinate overnight (or at least 3 hours) and fry in a pan with a little olive oil until the chicken is done and browned on all sides.
Cook the Basmati rice with vegetable spices as you would normally cook your rice, set aside.
Fry the onions, mushrooms and thyme with the garlic and parsley butter.
Mix the mushroom mix with the rice and serve with the kebabs.Tips:
- If you don’t have the above spices available you can use 15 ml curry powder instead.
- Use 5 ml dried thyme if you can’t get any fresh thyme for the savoury rice
- Soaking the bamboo skewers in water before hand will prevent them from burning
Reprinted with permission of Daily Dose of Fresh.
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