Contrary to Arabic cuisine’s reputation for being high in fat and hard to digest, chicken kebabs are a delicious and healthy Arabic meal. They provide a low-fat, low-calorie meal that is rich in minerals and anti-oxidants.
- Calories: 505
- Protein: 47 g
- Fat: 41 g
- Carbohydrates: 41 g
- Servings: 2
- Preparation time: 40 minutes
- 1/2 red onion
- 1/2 teaspoon turmeric
- 1 tablespoon apple vinegar
- 1 teaspoon cumin
- 2 tablespoons pepelazo zoug sauce (Yemeni sauce mainly made with coriander, parsley, cloves, garlic cream and some green pepper)
- 2×170-gram chicken breasts
- 2 teaspoons cumin seeds
- 40 grams of spinach
- 4 tomatoes
- 4 teaspoons of extra-virgin olive oil
- 80 grams of brown rice
- 4 wooden barbecue skewers
- Wash the brown rice in water, then heat in 400 ml of boiling water and a pinch of salt. After it boils, leave on a low heat for about 20-25 minutes.
- Add the sauce to a medium bowl and mix with one teaspoon of olive oil and some salt. Cut the chicken to bite-size cubes and add to the bowl. Toss well in the sauce until the chicken is well coated. Cover the bowl and set aside to marinate while you work on the salad.
- Salad: Chop the tomatoes to large pieces and place in a medium bowl. Chop the onion and sprinkle with apple vinegar, add one teaspoon of olive oil and the cumin seeds. Toss well.
- Skewer the chicken cubes (about 4 or 5 cubes per skewer, keep in mind they need to fit in a skillet). Spread the remaining marinating sauce over the chicken. Pre-heat a skillet on medium heat and cook the chicken for 10-15 minutes until well done.
- Without washing, put the same skillet on medium heat with one teaspoon of olive oil. Add turmeric, cumin, cooked rice and spinach. Season and turn for 2-3 minutes until the spinach is wilted.
- Serve the rice, spinach and spice on a large plate with kebabs.