Persian Inspired Chicken Skewers with Rice and Shirazi Salad
Persian Inspired Chicken Skewers with Rice and Shirazi Salad
Ingredients
For the Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 cup plain whole milk yogurt
- 1 lemon, zested
- 1/4 teaspoon saffron threads, rehydrated in 2 tablespoons hot water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil, for pan-frying
For the Shirazi Salad
- 1 cucumber, finely diced
- 1/2 red onion, finely diced
- 2 Roma tomatoes, finely diced
- 1/4 cup fresh parsley, finely chopped
- 1 clove garlic, grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon za'atar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the Rice and Garnish
- 1 1/2 cups basmati rice
- 3 cups water
- 1 tablespoon butter
- 1 teaspoon sumac
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the plain whole milk yogurt, lemon zest, rehydrated saffron (with its water), turmeric powder, black pepper, and salt. Mix well until thoroughly combined.
⏱️ 5 min
- 2
Add the chicken chunks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. If using wooden skewers, soak them in water during this time to prevent burning.
⏱️ 5 min
- 3
While the chicken marinates, prepare the Shirazi salad: In a medium bowl, combine the grated garlic, freshly squeezed lemon juice, and salt. Whisk briefly.
⏱️ 5 min
- 4
Add the finely diced cucumber, red onion, and Roma tomatoes to the bowl. Stir in the finely chopped fresh parsley and za'atar. Drizzle with olive oil and mix gently until all ingredients are well combined. Set aside.
⏱️ 15 min
- 5
Cook the basmati rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 25 min
- 6
Thread the marinated chicken chunks onto the soaked wooden skewers, leaving a small space between each piece. Discard any excess marinade.
⏱️ 10 min
- 7
Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the chicken skewers in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning occasionally, until golden brown, slightly charred, and cooked through (internal temperature of 165°F).
⏱️ 15 min
- 8
To serve, fluff the cooked rice with a fork and place a generous portion into individual serving bowls. Top the rice with a pat of butter, allowing it to melt. Spoon a portion of the Shirazi salad next to or on top of the rice. Arrange 2-3 chicken skewers alongside the rice and salad. Finish with a sprinkle of sumac over the entire dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Inspired Chicken Skewers with Rice and Shirazi Salad
For the Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 cup plain whole milk yogurt
- 1 lemon, zested
- 1/4 teaspoon saffron threads, rehydrated in 2 tablespoons hot water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil, for pan-frying
For the Shirazi Salad
- 1 cucumber, finely diced
- 1/2 red onion, finely diced
- 2 Roma tomatoes, finely diced
- 1/4 cup fresh parsley, finely chopped
- 1 clove garlic, grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon za'atar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the Rice and Garnish
- 1 1/2 cups basmati rice
- 3 cups water
- 1 tablespoon butter
- 1 teaspoon sumac
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the plain whole milk yogurt, lemon zest, rehydrated saffron (with its water), turmeric powder, black pepper, and salt. Mix well until thoroughly combined.
⏱️ 5 min - 2
Add the chicken chunks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. If using wooden skewers, soak them in water during this time to prevent burning.
⏱️ 5 min - 3
While the chicken marinates, prepare the Shirazi salad: In a medium bowl, combine the grated garlic, freshly squeezed lemon juice, and salt. Whisk briefly.
⏱️ 5 min - 4
Add the finely diced cucumber, red onion, and Roma tomatoes to the bowl. Stir in the finely chopped fresh parsley and za'atar. Drizzle with olive oil and mix gently until all ingredients are well combined. Set aside.
⏱️ 15 min - 5
Cook the basmati rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 25 min - 6
Thread the marinated chicken chunks onto the soaked wooden skewers, leaving a small space between each piece. Discard any excess marinade.
⏱️ 10 min - 7
Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the chicken skewers in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning occasionally, until golden brown, slightly charred, and cooked through (internal temperature of 165°F).
⏱️ 15 min - 8
To serve, fluff the cooked rice with a fork and place a generous portion into individual serving bowls. Top the rice with a pat of butter, allowing it to melt. Spoon a portion of the Shirazi salad next to or on top of the rice. Arrange 2-3 chicken skewers alongside the rice and salad. Finish with a sprinkle of sumac over the entire dish.
⏱️ 5 min