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Roasted Chicken Skewers, Biryani Rice, and Greek Sides
Roasted Chicken Skewers, Biryani Rice, and Greek Sides – - Recipe

Juicy yogurt marinated chicken and capsicum skewers grilled for smoky char, served with fragrant biryani rice and bright, creamy sides. Pistachio white bean hummus, dill parsley labneh, pickled cucumbers, roasted tomato chutney, saffron potatoes, and crisp sesame crackers create a premium platter that is easy to prep in advance and fast to assemble during service.

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Ingredients

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Cure the Crisp Pickled Cucumbers

Mix the Yogurt Lime Spice Marinade

Simmer the Roasted Tomato Chutney

Blend the Pistachio-White Bean Hummus

Fold the Dill-Parsley Labneh

Cook the Fragrant Biryani Rice

Glaze the Saffron Potatoes

Skewer and Grill the Chicken

  • Prepared Marinated Chicken
  • Prepared Red and Green Capsicums
  • Reserved Marinade for Basting

Arrange and Serve the Platter

  • Prepared Fragrant Biryani Rice
  • Prepared Roasted Chicken Skewers
  • Prepared Saffron-Glazed Potatoes
  • Prepared Pistachio–White Bean Hummus
  • Prepared Dill–Parsley Labneh
  • Prepared Roasted Tomato Chutney
  • Prepared Crisp Pickled Cucumbers
  • Olive Oil, for finishing
  • Fresh Herbs, for garnish
  • Smoked Paprika, for garnish
  • Toasted Pistachios, optional garnish
Created By:
Kenneth Cacho

Kenneth Cacho

 Country Executive Chef

Juicy yogurt marinated chicken and capsicum skewers grilled for smoky char, served with fragrant biryani rice and bright, creamy sides. Pistachio white bean hummus, dill parsley labneh, pickled cucumbers, roasted tomato chutney, saffron potatoes, and crisp sesame crackers create a premium platter that is easy to prep in advance and fast to assemble during service.

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Preparation

  1. Cure the Crisp Pickled Cucumbers

    • Place the cucumbers in a bowl and sprinkle generously with salt. Allow to cure for 8 hours.
    • Rinse thoroughly and soak in cold water for 30 minutes. Transfer to sterilized containers.
    • In a saucepan, combine the vinegar, water, sugar, coriander seeds, peppercorns, and Knorr Aromat. Bring to a boil.
    • Pour the hot pickling liquid directly over the cucumbers.
    • Allow to mature for at least 2 days before serving, or 1 week for best flavor development.

  2. Mix the Yogurt Lime Spice Marinade

    • In a bowl, combine the yoghurt, lime powder, garlic, smoked paprika, cumin, coriander, turmeric, olive oil, and Knorr Chicken Powder.
    • Add the chicken and marinate for at least 2 hours, or overnight for best tenderness and flavor.

  3. Simmer the Roasted Tomato Chutney

    • Roast the cherry tomatoes at 350°F for 5 minutes.
    • In a saucepan, combine the vinegar, sugar, cinnamon, star anise, mustard seeds, coriander seeds, and Knorr Aromat. Bring to a boil and reduce until slightly syrupy.
    • Add the ginger, onions, and roasted tomatoes.
    • Bring back to a boil and cook for 5 minutes.
    • Blend lightly using an immersion blender until chunky.
    • Return to the heat and cook down slightly before serving.

  4. Blend the Pistachio-White Bean Hummus

    • Using a high-speed blender, blend the pistachios and olive oil until a smooth paste forms.
    • Add the white beans, lime powder, garlic, cumin powder, Knorr Aromat, and water.
    • Blend until smooth and creamy.
    • Adjust consistency with additional water if needed.
    • Chill until ready to serve.

  5. Fold the Dill-Parsley Labneh

    • Fold together the Greek yoghurt, lime powder, Knorr Aromat, dill, olive oil, and black pepper.
    • Chill until ready to serve.

  6. Cook the Fragrant Biryani Rice

    • Bring the water to a boil. Add the bay leaves, cardamom, cloves, cinnamon, saffron, turmeric, and Knorr Chicken Broth Base.
    • Add the basmati rice and cook covered over low heat for 12–15 minutes, or until tender.
    • Allow the rice to rest for 5 minutes.
    • Fluff gently with a fork and fold through the butter or ghee.
    • Season with Knorr Aromat before serving.

  7. Glaze the Saffron Potatoes

    • In a saucepan, combine the water, saffron, and Knorr Chicken Broth Base.
    • Bring to a boil and add the potatoes. Cook until tender, approximately 20 minutes.
    • Remove the potatoes and set aside.
    • Reduce the cooking liquid to one-third of its original volume, then whisk in the butter or ghee.
    • Return the potatoes to the pan and glaze over low heat for 10 minutes.
    • Finish with flat parsley, smoked paprika, and Maldon salt.

  8. Skewer and Grill the Chicken

    • Thread the marinated chicken onto skewers, alternating with red and green capsicum.
    • Grill over high heat (charcoal preferred) until smoky and lightly blistered, basting occasionally with the remaining marinade.
    • Rest for 3 minutes before serving.

  9. Arrange and Serve the Platter

    • Spoon the Fragrant Biryani Rice onto the center-back of a large serving platter.
    • Arrange the grilled chicken skewers across the front of the platter.
    • Place the Crisp Pickled Cucumbers in a small serving bowl and position alongside the skewers.
    • Transfer the Pistachio–White Bean Hummus into a shallow bowl and finish with olive oil, smoked paprika, and toasted pistachios.
    • Spoon the Dill–Parsley Labneh into a serving bowl and swirl the surface with olive oil and fresh dill.
    • Serve the Roasted Tomato Chutney in a separate side dish beside the platter.
    • Arrange the Saffron-Glazed Potatoes on a separate plate and garnish with parsley, smoked paprika, and Maldon salt.
    • Finish the platter with extra olive oil, fresh herbs, and a final sprinkle of smoked paprika before serving immediately.
Created By:
Kenneth Cacho

Kenneth Cacho

 Country Executive Chef
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