Pesto Chicken Tikka Kebabs with Coconut Rice and Tomato Salad

Transport your taste buds to a world of vibrant flavors with these delectable Pesto Chicken Tikka Kebabs served alongside rich and creamy Pesto Coconut Rice and a refreshing Tomato Salad. This fusion dish brings together Indian and Mediterranean influences for a truly unique culinary experience.

Ingredients

For the Chicken Tikka Kebabs:
🍗 4 chicken breasts
🥛 1/3 cup plain yogurt
🌿 1/2 cup pesto
🍋 1 tablespoon lemon zest
🍋 3 tablespoons lemon juice
🧂 1/2 tablespoon salt
🌶️ 1 teaspoon red chili flakes

For the Pesto Coconut Rice:
🫒 1/4 cup olive oil
🧅 1 small onion, diced
🍚 3 cups basmati rice (washed and soaked)
🌿 1/2 cup pesto
🥥 1 can coconut cream (or milk)
🍗 3 cups chicken broth
🧂 1 tablespoon salt

For the Tomato Salad:
🍅 Cherry tomatoes
🧅 1/2 an onion, sliced
🌿 Parsley, chopped
🧂 A sprinkle of salt
🍋 The juice of 1/2 a lemon

Instructions

1- Prepare the Chicken Tikka:

• Cut the chicken breasts into 1-inch cubes.
• In a bowl, mix together yogurt, pesto, lemon zest, lemon juice, salt, and red chili flakes to create the marinade.
• Add the chicken cubes to the marinade, ensuring they're well-coated. Let marinate for at least 30 minutes, or longer if time permits.

2- Cook the Chicken Tikka:

• Thread marinated chicken pieces tightly onto skewers.
• Air fry at 400°F (200°C) for 15 minutes, flipping halfway through, ensuring they reach an internal temperature of 165°F (75°C) and are golden brown.

3- Prepare the Pesto Coconut Rice:

• Rinse basmati rice until the water runs clear, then soak for 20 minutes.
• Heat olive oil in a pan over medium-high heat. Add onions and sauté until translucent.
• Drain the rice and add it to the pan, followed by pesto and coconut cream. Mix well.
• Pour in chicken broth and salt, stir, then cover the pan and cook on medium heat until the liquid reduces (about 10 minutes).
• Lower the heat to very low and continue cooking for an additional 20 minutes until the rice is cooked through.

4- Make the Tomato Salad:

• Combine cherry tomatoes, sliced onions, chopped parsley, lemon juice, and salt in a bowl. Toss well to mix.

5- Serve:

• Plate the chicken tikka skewers alongside a generous serving of pesto coconut rice and a side of tomato salad. Enjoy the symphony of flavors!

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories per Serving: Approximately 600 kcal
Macronutrients per Serving: Proteins 45g, Fats 25g, Carbohydrates 50g
Equipment Needed: Air fryer, pan, mixing bowls, skewers

Cooking Tips:

• For an even deeper flavor, marinate the chicken overnight.
• Ensure the rice is fully cooked by testing a few grains before removing from heat.

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Pesto Chicken Tikka Kebabs with Coconut Rice and Tomato Salad