Minced Chicken Kebabs with Saffron Rice
Minced Chicken Kebabs with Saffron Rice
Ingredients
For the Minced Chicken Kebabs
- 1 1/2 pounds boneless skinless chicken thighs, finely minced
- 1 pound boneless skinless chicken breast, finely minced
- to taste salt
- 1 teaspoon black pepper
- 5 garlic cloves, finely minced
- 1 tablespoon fresh parsley, finely minced
- 1 medium onion, finely chopped, excess water squeezed out
- 2 green chilies, finely chopped
- 1 tablespoon red chili flakes
- 1 teaspoon red chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin seeds
- 1 tablespoon ground coriander seeds
- as needed oil, for frying
For the Saffron Rice
- 1 1/2 cups basmati rice, rinsed
- 3 cups water
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 1 tablespoon butter
- 1/2 teaspoon salt
For the Fresh Salad
- 1 red onion, diced into small cubes
- 2 tomatoes, diced into small cubes
- 1 large cucumber, diced into small cubes
- 1 fresh lemon juice
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh coriander, chopped
- to taste salt
- 2 tablespoons olive oil
Instructions
- 1
In a large mixing bowl, combine the finely minced chicken thighs and chicken breast. Add salt, black pepper, finely minced garlic, freshly minced parsley, finely chopped onion (ensure excess water is squeezed out), finely chopped green chilies, red chili flakes, red chili powder, garlic powder, onion powder, ground cumin seeds, and ground coriander seeds.
⏱️ 10 min
- 2
Mix the chicken kebab mixture thoroughly for 8-10 minutes, until the mixture becomes sticky and well combined. This ensures the kebabs will hold their shape.
⏱️ 10 min
- 3
Cover the bowl and refrigerate the kebab mixture for 2 hours to allow the flavors to meld and the mixture to firm up.
⏱️ 120 min
- 4
While the kebab mixture is chilling, prepare the saffron rice. Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Stir in the steeped saffron threads, fluff with a fork, and keep covered until ready to serve.
⏱️ 20 min
- 5
Prepare the fresh salad. Dice the cucumbers and tomatoes into small cubes, approximately the same size. Dice the red onion into small cubes and soak in cold water for 10 minutes to reduce its pungency, then drain well.
⏱️ 15 min
- 6
In a separate bowl, combine the diced cucumber, tomatoes, and drained red onion. Add the fresh lemon juice and olive oil, then season with salt to taste. Top with chopped fresh mint and fresh coriander. Mix gently and allow the salad to sit for 10-15 minutes for the flavors to meld.
⏱️ 15 min
- 7
Once the kebab mixture is chilled, form long kebab shapes around skewers. Heat a grill or a large pan over medium heat. Add oil as needed to the pan or lightly brush the grill grates.
⏱️ 5 min
- 8
Cook the kebabs for 8-10 minutes, flipping sides occasionally, until they are golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min
- 9
Serve the hot minced chicken kebabs immediately with the saffron rice and fresh salad.
Kitchen Tools
Nutrition Facts (per serving)
Minced Chicken Kebabs with Saffron Rice
For the Minced Chicken Kebabs
- 1 1/2 pounds boneless skinless chicken thighs, finely minced
- 1 pound boneless skinless chicken breast, finely minced
- to taste salt
- 1 teaspoon black pepper
- 5 garlic cloves, finely minced
- 1 tablespoon fresh parsley, finely minced
- 1 medium onion, finely chopped, excess water squeezed out
- 2 green chilies, finely chopped
- 1 tablespoon red chili flakes
- 1 teaspoon red chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin seeds
- 1 tablespoon ground coriander seeds
- as needed oil, for frying
For the Saffron Rice
- 1 1/2 cups basmati rice, rinsed
- 3 cups water
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 1 tablespoon butter
- 1/2 teaspoon salt
For the Fresh Salad
- 1 red onion, diced into small cubes
- 2 tomatoes, diced into small cubes
- 1 large cucumber, diced into small cubes
- 1 fresh lemon juice
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh coriander, chopped
- to taste salt
- 2 tablespoons olive oil
Instructions
- 1
In a large mixing bowl, combine the finely minced chicken thighs and chicken breast. Add salt, black pepper, finely minced garlic, freshly minced parsley, finely chopped onion (ensure excess water is squeezed out), finely chopped green chilies, red chili flakes, red chili powder, garlic powder, onion powder, ground cumin seeds, and ground coriander seeds.
⏱️ 10 min - 2
Mix the chicken kebab mixture thoroughly for 8-10 minutes, until the mixture becomes sticky and well combined. This ensures the kebabs will hold their shape.
⏱️ 10 min - 3
Cover the bowl and refrigerate the kebab mixture for 2 hours to allow the flavors to meld and the mixture to firm up.
⏱️ 120 min - 4
While the kebab mixture is chilling, prepare the saffron rice. Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Stir in the steeped saffron threads, fluff with a fork, and keep covered until ready to serve.
⏱️ 20 min - 5
Prepare the fresh salad. Dice the cucumbers and tomatoes into small cubes, approximately the same size. Dice the red onion into small cubes and soak in cold water for 10 minutes to reduce its pungency, then drain well.
⏱️ 15 min - 6
In a separate bowl, combine the diced cucumber, tomatoes, and drained red onion. Add the fresh lemon juice and olive oil, then season with salt to taste. Top with chopped fresh mint and fresh coriander. Mix gently and allow the salad to sit for 10-15 minutes for the flavors to meld.
⏱️ 15 min - 7
Once the kebab mixture is chilled, form long kebab shapes around skewers. Heat a grill or a large pan over medium heat. Add oil as needed to the pan or lightly brush the grill grates.
⏱️ 5 min - 8
Cook the kebabs for 8-10 minutes, flipping sides occasionally, until they are golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min - 9
Serve the hot minced chicken kebabs immediately with the saffron rice and fresh salad.