Chicken Curry Kabobs on Rice
Submitted by pgmurphy
Yogurt-marinated chicken skewers grilled with curry, ginger, and garlic then served over tomato-scallion rice. Marinate overnight for the juiciest, most flavorful kabobs at your next cookout.
YIELD
6 servingsPREP
COOK
10 minREADY
6 hrsThese curry-spiced chicken kabobs get their tenderness from a long yogurt marinade that tenderizes the meat while infusing it with warm curry, ginger, and garlic.
After at least six hours in the fridge, the chicken hits the grill and picks up gorgeous char marks in under ten minutes.
The rice bed underneath gets tossed with chopped fresh tomatoes and sliced green onions for a bright, simple side that soaks up all those smoky juices.
This is backyard grilling with a global twist that’s easy enough for a weeknight but impressive enough for company.
Variations
- Thread chunks of bell pepper and red onion between the chicken pieces for colorful veggie kabobs
- Swap the rice for warm flatbread and serve with a cucumber raita
- Use boneless thighs instead of breast for extra juiciness on the grill
Kitchen Tips
- Soak bamboo skewers for a full hour so they don’t burn on the grill
- Don’t skip the marinating time; the yogurt is doing real work breaking down the proteins
- Turn the skewers only twice during grilling to get even char without drying out the chicken
Ingredients
Directions
Mix yogurt, garlic and spices.
Marinate in refrigerator at least 6 hours, turning occasionally.
Soak bamboo skewers for 1 hours.
Drain and discard marinade.
Thread chicken on skewers.
Cook 8 to 10 minutes on grill, turning twice.
Toss rice with tomato and green onions.
Serve skewers over rice.
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