Turmeric Chicken Kebabs over Basmati Rice with Charred Green Onions
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Bathed in fragrant herbs and spices like turmeric and cilantro, these chicken kebabs offer a luscious, bright flavor pair beautifully with basmati rice seasoned with fresh herbs, pumpkin seeds and charred green onions for just a hint of smokiness. The full meal takes about a half hour of your time, from start to finish, and partners beautifully with a Tomato and Cucumber Salad.
Ingredients
For the Turmeric Chicken Kebabs
  • 2 cups yogurt
  • ¼ cup avocado oil
  • Juice of 1 lemon
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh garlic
  • 2 tablespoons powdered turmeric
  • 1 teaspoon finely ground sea salt
  • 1 teaspoon ground black pepper
  • 1½ pounds boneless, skinless chicken breasts
For the Basmati Rice with Charred Green Onions
For the Yogurt Herb Dipping Sauce
Special Equipment
Instructions
Marinate the Chicken
  1. Whisk the yogurt, avocado oil, lemon juice, cilantro, garlic, turmeric, sea salt and black pepper together in a large glass bowl. Chop the chicken into 1-inch pieces and toss them into the marinade, stirring to coat them completely with the marinade. Cover the bowl, and then set it in the refrigerator to allow the chicken to marinate at least 2 hours and up to 1 day.
Make the Rice
  1. Pour the rice into a fine-mesh strainer, and then place it under the faucet, allowing the water to run through the rice until clear.
  2. Melt the ghee over high heat in a braising dish, and then toss in the rice, stirring until each grain is lightly coated. Pour in the chicken broth. Bring the chicken broth and rice to a boil over high heat, then immediately turn the heat down to low. Cover the pot and allow the rice to cook, undisturbed, for twenty minutes or until the liquid is fully absorbed, and the rice tender and cooked through.
Grill the Chicken Kebabs and Scallions
  1. Preheat the grill.
  2. Grill the kebabs over high heat, about 7 to 8 minutes on each side, until the meat is opaque and cooked through. Set the chicken on a plate to rest.
  3. When you turn the chicken, add the green onions to the grill and cook them until well-charred, about 8 minutes, turning once.
Seasoning the Rice and Finishing the Dish
  1. Once the rice is fully cooked, set the charred green onions onto a cutting board, chop off and discard the root tip, then finely chop the remaining onions. Open the braising dish, fluff the rice with a fork, and lightly stir in the charred green onions, cilantro, and pumpkin seeds. Arrange the chicken skewers over the rice.
Make the Yogurt Dipping Sauce
  1. Stir the yogurt with cilantro, mint, avocado oil and sea salt. Serve with the skewers and rice.
Notes
Avoiding Dairy? You can substitute coconut milk in the marinade for yogurt, but be sure to add the juice of 2 lemons instead of the juice of 1 lemon. You can substitute coconut cream for the yogurt in the dipping sauce.

Prefer brown rice? You can use brown basmati rice, but make sure to prepare it by soaking it this way to reduce its antinutrient content. You might also consider using germinated brown rice instead, which needs no special preparation.
Recipe by Nourished Kitchen at http://nourishedkitchen.com/turmeric-chicken-kebabs-over-basmati-rice-with-charred-scallions/