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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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Mix the Yogurt Lemon Spice Marinade

Marinate the Chicken for Tender Skewers

  • Chicken thighs cut into 1.5 inch cubes 1000.0 g
  • Prepared Yogurt Marinade

Assemble and Grill the Chicken Skewers

  • Chicken thighs Marinated
  • Red Capsicums, cut into 1.5 inch cubes 250.0 g
  • Green Capsicums, cut into 1.5 inch cubes 250.0 g

Simmer the Fragrant Biryani Rice

Blend the Pistachio White Bean Hummus

Fold the Dill Parsley Labneh

Roast and Blitz the Tomato Chutney

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. Mix the Yogurt Lemon Spice Marinade

    • Combine yoghurt, Knorr Lime Powder, garlic, smoked paprika, cumin, coriander, turmeric, olive oil, and Knorr Chicken Powder in a bowl.
    • Mix until smooth and evenly blended.
    • Tips:-If you plan to baste, reserve a small portion of marinade before adding raw chicken, then warm it gently in a small pot to use as a safe basting sauce.

  2. Marinate the Chicken for Tender Skewers

    • Add chicken thighs to the marinade and mix until fully coated.
    • Cover and chill for at least 2 hours, or overnight for best tenderness.
    • TIP:-Overnight marination improves juiciness and helps the chicken brown faster on a high heat grill.

  3. Assemble and Grill the Chicken Skewers

    • Thread chicken and capsicum alternately onto skewers.
    • Preheat the grill to high heat, charcoal preferred for smoky flavor.
    • Grill until slightly blistered and cooked through, turning regularly.
    • Brush with the reserved warmed marinade if using.
    • Rest skewers for 3 minutes before serving.
    • Resting keeps the skewers juicy and prevents juices from running when plated.

  4. Simmer the Fragrant Biryani Rice

    • Bring water to a boil, then add bay leaves, cardamom, cloves, cinnamon, saffron, turmeric, and Knorr Chicken Broth Base.
    • Add basmati rice, cover, and cook on low heat for 12 to 15 minutes.
    • Rest rice for 5 minutes, then fluff.
    • Fold in butter or ghee, then season with Knorr Aromat.
    • TIPS:-Fluff with a fork, not a spoon, to keep the grains long and separate for a proper biryani texture.

  5. Blend the Pistachio White Bean Hummus

    • Puree pistachio and olive oil in a high speed blender until a paste forms.
    • Add white beans, Knorr Lime Powder, garlic, cumin, Knorr Aromat, and water.
    • Blend until smooth.
    • Adjust consistency with a little more water if needed.
    • TIP:- Warm beans blend smoother than cold beans and reduce the need for extra oil.

  6. Fold the Dill Parsley Labneh

    • Combine Greek yoghurt, Knorr Lime Powder, Knorr Aromat, dill, parsley, olive oil, and black pepper.
    • Fold until evenly mixed.
    • Chill until ready to serve.
    • TIP:- Chilling helps the labneh hold shape on the plate and improves freshness.

  7. Roast and Blitz the Tomato Chutney

    • Roast cherry tomatoes at 350 F for about 5 to 8 minutes, just until softened.
    • In a pan, combine vinegar, sugar, cinnamon, star anise, mustard seeds, coriander seeds, and Knorr Aromat. Bring to a boil until syrupy.
    • Add ginger, onions, and roasted tomatoes. Bring back to a boil and cook for 5 minutes.
    • Blitz with an immersion blender until chunky.
    • Return to heat and cook down to a spoonable chutney.
    • TIP:- Keep the texture chunky so it adds body and does not run across the plate.
Created By:
Kenneth Cacho

Kenneth Cacho

 Country Executive Chef
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