Spicy chicken kebabs With Lentil Rice

Spicy chicken kebabs With Lentil Rice

The combination of curry, yoghurt, paprika and coriander on the chicken blends perfectly with the lentil rice.
  • 40 Minutes

    Cooking Time

  • Medium


  • 10 Minutes

    Prep Time

  • 4 People


  • Chicken breast, cubed
  • KNORR chicken cubes, crumbled
  • Paprika
  • Cayenne pepper
  • Ground cumin
  • Ground coriander
  • Medium curry powder
  • 2 cloves garlic, chopped
  • Tomato paste
  • Natural yoghurt
  • Water
  • 8 small kebab sticks, soaked in water
  • Basmati rice
  • 1 tin lentil, drained
  • Fresh coriander, chopped
  • 3 tomatoes, chopped
  • 1 bunch spring onions, chopped
  • 1 chilli, finely chopped

  1. In a bowl mix the curry powder, garlic, cumin, coriander, crumbled KNORR cubes, cayenne pepper and paprika with the plain yoghurt, water and tomato paste until combined.

  2. Add the chicken and coat, then thread the chicken fillet strips onto the kebab sticks then pour the curry yoghurt mix over the kebabs and allow to marinate, covered, in the fridge for 20 minutes.

  3. Boil the rice in water until done, drain and then set aside to cool.

  4. Once cooled, mix the cooked rice with the lentils and 3 tablespoons of chopped coriander.

  5. Place the kebabs over a hot fire or under the grill and cook until done.

  6. While the kebabs are cooking mix the tomatoes, spring onion, chilli, and remaining coriander together to make the salsa.

  7. Serve the kebabs on the lentil rice and top with salsa.

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