Tangy Lemon Garlic Chicken Skewers With Jeera Rice Recipe

About this recipe

Tangy Lemon Garlic Chicken Skewers with Jeera Rice is a flavorful and nutritious Indian-inspired lunch that combines tender grilled chicken with aromatic jeera rice. The chicken is marinated in a zesty blend of lemon juice, garlic, and spices, resulting in juicy and perfectly seasoned skewers. Paired with cumin-infused rice and colorful mixed vegetables, this dish offers a delightful mix of textures and flavors. Packed with 35g of protein and 6g of fiber, it's a balanced meal ideal for boosting energy and supporting overall wellness. The cooking process is straightforward, making it perfect for intermediate-level home cooks. Serve it warm for a comforting and satisfying meal that's suitable for lunch or dinner.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 250 ml Keya Lemon Juice
• 100 g Garlic - Single Clove
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Spt Frozen Mixed Vegetables
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Cut the chicken breast into bite-sized cubes and set aside.
2. 2. Prepare the marinade by mixing lemon juice, minced garlic, turmeric, red chili powder, cumin powder, salt, and 1 tbsp olive oil in a bowl.
3. 3. Add the chicken cubes to the marinade, ensuring they are well coated. Let them marinate for 20 minutes.
4. 4. Soak wooden skewers in water for 10 minutes to prevent burning during grilling.
5. 5. Thread the marinated chicken onto the soaked skewers, leaving some space between pieces for even cooking.
6. 6. Heat a grill pan or tawa over medium heat and brush it with the remaining olive oil.
7. 7. Grill the chicken skewers for 6-8 minutes on each side until golden brown and cooked through. Remove and set aside.
8. 8. Wash the rice thoroughly and drain excess water.
9. 9. Heat a saucepan with 1 tbsp oil, add cumin seeds, and let them sizzle for 30 seconds.
10. 10. Add the frozen mixed vegetables, sauté for 2 minutes, then stir in the washed rice.
11. 11. Pour in the water, add a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes until rice is cooked and fluffy.
12. 12. Fluff the rice with a fork and garnish with chopped coriander leaves.
13. 13. Plate the jeera rice alongside the grilled chicken skewers and serve warm.