Chicken Kebabs with Turmeric Cranberry Rice
Spiced chicken kebabs are paired with fragrant turmeric cranberry rice, a fresh cucumber and tomato salad, and a cooling yoghurt sauce. Served with warm pita bread, it’s a vibrant spread that works just as well for family dinners as it does for entertaining.
Serves
6–8
Prep time
30 mins
Cooking time
25 mins
Ingredients
For the chicken kebabs:
- 1.5 kg chicken mince
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 1½ tbsp fresh parsley, chopped
- 1½ tbsp fresh coriander (cilantro), chopped
- 1 small brown onion, grated
- 1 green chilli, finely chopped
- 2 tsp paprika
- ½ tsp red chilli powder
- 3 tsp ground cumin
- 3 tsp ground coriander
- 1 tsp ground turmeric
- Olive oil, for cooking
For the Turmeric Cranberry Rice:
- 1½ cups long-grain basmati rice
- 3 cups water
- Salt, to taste
- ¼ cup dried cranberries
- 6 whole black peppercorns
- 1 bay leaf
- 1 cinnamon stick
- 2 whole cloves
- 1 tsp ground turmeric
For the Cucumber & Tomato Salad:
- 2 cups cherry tomatoes, halved
- 1½ Lebanese cucumbers, diced
- ½ medium red onion, thinly sliced
- ¼ cup fresh coriander (cilantro), chopped
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and black pepper, to taste
For the Yoghurt Sauce:
- 1 cup Greek yoghurt
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Pinch of salt
- Pinch of sweet paprika
- Pinch of ground cumin
To serve:
- Pita bread
Directions
For the chicken kebabs:
- Wet your hands and shape the kebab mixture into long kebabs on skewers.
Oven Method:
- Preheat your oven to 200°C (390°F). Use the fan-forced/convection bake setting for even cooking, or grill if you want a charred, BBQ-style finish.
- Line a baking tray with baking paper and lightly oil the surface. Place the kebabs on the prepared tray.
- Bake for 15–20 minutes, turning halfway through, until the kebabs are cooked through.
- For a grilled finish, switch to the grill setting for the last 2–3 minutes to brown and slightly char the edges (optional). Keep warm until serving.
Tip: This method works especially well for cooking a larger batch at once.
Pan-frying Method:
- Preheat a large non-stick frying pan or skillet over medium heat.
- Add 1–2 tablespoons of olive oil and allow it to heat.
- Place the kebabs in the pan, leaving space between each so they cook evenly.
- Cook for 8–10 minutes, turning occasionally, until golden brown on all sides and cooked through.
- Reduce the heat slightly if the kebabs are browning too fast before they are fully cooked. Keep warm until serving.
Tip: You can cover the pan for a minute or two to help the kebabs cook through without burning the outside.
For the Turmeric Cranberry Rice:
- Place the washed rice, turmeric, whole spices (peppercorns, bay leaf, cinnamon sticks, cloves), water, and salt in a rice cooker.
- Close the lid and set to “Cook.” Let the rice cook until the cooker switches to “Warm” (about 15–20 minutes).
- Remove the whole spices. Gently fold in the cranberries. Fluff the rice with a fork and serve immediately.
For the Cucumber & Tomato Salad:
- In a large bowl, combine cherry tomatoes, cucumber, red onion, coriander, and parsley.
- In a small bowl or jar, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Serve immediately or chill for 15–20 minutes for the flavours to meld.
For the Yoghurt Sauce:
- In a medium bowl, combine Greek yoghurt, minced garlic, olive oil, and lemon juice.
- Stir in salt, sweet paprika, and cumin until well combined. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 15–20 minutes to allow the flavours to meld. Serve chilled alongside the kebabs.
To serve:
Arrange kebabs on a platter with turmeric cranberry rice, cucumber & tomato salad, pita bread, and yoghurt sauce. Enjoy!
Ingredients
For the chicken kebabs:
- 1.5 kg chicken mince
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 1½ tbsp fresh parsley, chopped
- 1½ tbsp fresh coriander (cilantro), chopped
- 1 small brown onion, grated
- 1 green chilli, finely chopped
- 2 tsp paprika
- ½ tsp red chilli powder
- 3 tsp ground cumin
- 3 tsp ground coriander
- 1 tsp ground turmeric
- Olive oil, for cooking
For the Turmeric Cranberry Rice:
- 1½ cups long-grain basmati rice
- 3 cups water
- Salt, to taste
- ¼ cup dried cranberries
- 6 whole black peppercorns
- 1 bay leaf
- 1 cinnamon stick
- 2 whole cloves
- 1 tsp ground turmeric
For the Cucumber & Tomato Salad:
- 2 cups cherry tomatoes, halved
- 1½ Lebanese cucumbers, diced
- ½ medium red onion, thinly sliced
- ¼ cup fresh coriander (cilantro), chopped
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and black pepper, to taste
For the Yoghurt Sauce:
- 1 cup Greek yoghurt
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Pinch of salt
- Pinch of sweet paprika
- Pinch of ground cumin
To serve:
- Pita bread
Directions
For the chicken kebabs:
- Wet your hands and shape the kebab mixture into long kebabs on skewers.
Oven Method:
- Preheat your oven to 200°C (390°F). Use the fan-forced/convection bake setting for even cooking, or grill if you want a charred, BBQ-style finish.
- Line a baking tray with baking paper and lightly oil the surface. Place the kebabs on the prepared tray.
- Bake for 15–20 minutes, turning halfway through, until the kebabs are cooked through.
- For a grilled finish, switch to the grill setting for the last 2–3 minutes to brown and slightly char the edges (optional). Keep warm until serving.
Tip: This method works especially well for cooking a larger batch at once.
Pan-frying Method:
- Preheat a large non-stick frying pan or skillet over medium heat.
- Add 1–2 tablespoons of olive oil and allow it to heat.
- Place the kebabs in the pan, leaving space between each so they cook evenly.
- Cook for 8–10 minutes, turning occasionally, until golden brown on all sides and cooked through.
- Reduce the heat slightly if the kebabs are browning too fast before they are fully cooked. Keep warm until serving.
Tip: You can cover the pan for a minute or two to help the kebabs cook through without burning the outside.
For the Turmeric Cranberry Rice:
- Place the washed rice, turmeric, whole spices (peppercorns, bay leaf, cinnamon sticks, cloves), water, and salt in a rice cooker.
- Close the lid and set to “Cook.” Let the rice cook until the cooker switches to “Warm” (about 15–20 minutes).
- Remove the whole spices. Gently fold in the cranberries. Fluff the rice with a fork and serve immediately.
For the Cucumber & Tomato Salad:
- In a large bowl, combine cherry tomatoes, cucumber, red onion, coriander, and parsley.
- In a small bowl or jar, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Serve immediately or chill for 15–20 minutes for the flavours to meld.
For the Yoghurt Sauce:
- In a medium bowl, combine Greek yoghurt, minced garlic, olive oil, and lemon juice.
- Stir in salt, sweet paprika, and cumin until well combined. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 15–20 minutes to allow the flavours to meld. Serve chilled alongside the kebabs.
To serve:
Arrange kebabs on a platter with turmeric cranberry rice, cucumber & tomato salad, pita bread, and yoghurt sauce. Enjoy!
Helpful Tips
Storage
- Kebabs: Store cooked kebabs in the fridge for up to 3 days. Suitable for freezing up to 2 months.
- Rice: Keep in an airtight container in the fridge for up to 3 days.
- Salad: Best eaten fresh, but can be stored in the fridge for 1 day. Keep dressing separate if making ahead.
- Yoghurt Sauce: Store in the fridge for up to 3 days. Stir before serving.
Substitutions
- Protein: Swap chicken mince for turkey, lamb, or beef mince.
- Rice: Use jasmine or brown rice if basmati isn’t available.
- Yoghurt Sauce: Use dairy-free yoghurt to make it lactose-free.
Serving Suggestions
- Serve as a platter for sharing with extra pita bread or flatbreads.
- Add hummus or baba ganoush for more variety.
- Turn leftovers into wraps or grain bowls for lunch the next day.
Watch How to Make It
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