Lebanese chicken kebabs with cauliflower rice recipe

Lebanese chicken kebabs with cauliflower rice. Photo by Babiche Martens.

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.

Ingredients

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
1 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

Directions

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.