Grilled Turmeric Chicken Kebabs over Basmati Rice with Charred Scallions makes a super easy weeknight supper.

I love the way the vibrant astringency of turmeric combines so beautifully with the creamy, whole milk yogurt that I like to make at home, whether that's in a smoothie or in a marinade, like this one, that so beautifully infuses these Grilled Turmeric Chicken Kebabs with deep flavor and an utterly delightful golden color.

For a weeknight meal, we like to grill these chicken kebabs and some green onions, to serve with a fragrant basmati rice dressed with pumpkin seeds, sea salt and fresh cilantro. It's an easy meal, certainly easier than it looks, and it comes together in about a half hour.

The Power of Turmeric, Black Pepper and Ghee

Turmeric, the brilliant orange powder that will color everything if you're not too careful, is a near magical ingredient. Not only is its flavor bright and unmistakable, but it also acts as a powerful antioxidant and strongly anti-inflammatory food owing to one of its components: curcumin.

Like many other potent antioxidants, curcumin is fat-soluble, and it is more bioavailable and does more good for your body when it is paired with fat. In this recipe, we partner turmeric not only with avocado oil which is rich in heart-healthy monounsaturated fat, but also grass-fed ghee, another nourishing fat, noted for its plethora of fat-soluble vitamins.

Curcumin is also made more bioavailable by black pepper, and you'll often see the marriage of curcumin-rich turmeric with black pepper in traditional Indian cookery's curries and sauces as well as in the recipe for Turmeric Chicken Kebabs below.

Rate this Recipe

4 servings

Turmeric Chicken Kebabs over Basmati Rice with Charred Green Onions

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.

Prep Time10

Cook Time20

Total Time30

Print Save Recipe Click to Remove Ads

Ingredients

For the Turmeric Chicken Kebabs

2 cups yogurt
¼ cup avocado oil
Juice of 1 lemon
¼ cup chopped fresh cilantro
2 tablespoons garlic
2 tablespoons turmeric
1 teaspoon finely ground real salt
1 teaspoon ground black pepper
1 ½ pounds boneless skinless chicken breasts

For the Basmati Rice with Charred Green Onions

¼ cup ghee
1 cup basmati rice
1 ½ cups bone broth
1 teaspoon finely ground real salt
1 bunch scallions
¼ cup pumpkin seeds
¼ cup chopped fresh cilantro leaves

For the Yogurt Herb Dipping Sauce

½ cup yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
2 tablespoons avocado oil

Instructions

Marinate the Chicken

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

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.
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

Preheat the grill.
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.
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

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

Stir the yogurt with cilantro, mint, avocado oil and sea salt. Serve with the skewers and rice.

Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

Grilled Turmeric Chicken Kebabs over Basmati Rice with Charred Green Onions, Pumpkin Seeds and Cilantro makes a surprising easy weeknight meal.

Our Favorite Easy Weeknight Meals

Getting a wholesome dinner on the table each night of the week can get a little tricky, which is why planning ahead is key.

But here are some of our favorite weeknight meals that'll make your dinnertime a little bit easier.

Quick Pho is a super-easy meal that you can toss together in twenty minutes featuring a deeply fragrant broth perfumed by spices and fresh herbs, coupled with thinly sliced grass-fed beef and traditional rice noodles.

Honey Harissa Chicken with Brown Rice Pilaf is another twist on the classic dinner of chicken and rice, this time with fragrant spices, and a pilaf studded with dried fruit for just a little hint of sweetness.

Salmon with Honey Chipotle Bourbon Butter combines spicy, smoky chipotle peppers with a touch of honey and a punch of bourbon to slather over wild-caught salmon. It's great served with grilled corn and a green salad.