Lebanese chicken kebabs with tahini drizzle. Photo / Babiche Martens.

Lebanese Chicken Kebabs With Cauliflower Rice Recipe

The barbecue beckons for this flavourful meal

Pump up the barbecue for these quick-to-marinate chicken thighs. While they are marinating, get the cauliflower cooked and ready; it is almost nicer at room temperature. If you are like me, double the tahini drizzle and use it on salads over the next couple of days.

Makes 6 kebabs

600g boneless chicken thighs
½ cup unsweetened yoghurt
1 tsp cumin
1 tsp paprika
½ tsp salt
2 tsp runny honey

Cauliflower Rice
2 Tbsp olive oil
½ onion, finely diced
2 cloves garlic, chopped
½ tsp cumin
½ tsp coriander
Pinch chilli flakes
3 cups cauliflower rice
1 cup drained chickpeas
½ cup chopped coriander

Tahini Drizzle
¼ cup tahini
2 Tbsp lemon juice
2 tsp runny honey

1. Cut the thighs into thirds and place into a large bowl. Combine the yoghurt, cumin, paprika, salt and honey together and pour over the chicken, tossing to combine well. Set aside for at least 1 hour. Thread onto skewers.

2. For the rice, heat the oil in a frying pan. Add the onion and garlic, cooking for 2 or 3 minutes to soften. Stir in the cumin, coriander and chilli flakes for 2 minutes. Add the cauliflower and chickpeas until hot through. Stir through the fresh coriander.

3. For the tahini dressing, combine all the ingredients in a jar and shake well.

4. Heat a barbecue grill until hot. Cook the chicken skewers for a few minutes each side until cooked through. Serve hot with the rice and tahini drizzle.

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New Zealand Herald

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