South Indian Grilled Pepper Chicken Skewers with Lime Rice
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Ingredients
- 600 g chicken breast fillets, diced
- 1.5 tbsp black peppercorns
- 4 garlic cloves
- 10 g fresh ginger
- 300 g basmati rice
- 1 lemon, juiced
- 10 curry leaves
- 1 tsp mustard seeds
- 3 tbsp vegetable oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 558 kcal
- Protein
- 41.3 g
- Carbohydrate
- 62.3 g
- of which sugars
- 0.9 g
- Fat
- 15.1 g
- of which saturates
- 1.9 g
- Fibre
- 3.4 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the black peppercorns, garlic and ginger to a coarse paste, and toss with the diced chicken and 1 tbsp of the vegetable oil; leave to marinate for 15 minutes.
- 2
Thread the chicken onto 4 skewers.
- 3
Heat a griddle pan or grill to high and cook the skewers for 10-12 minutes, turning occasionally, until charred and cooked through with no pink remaining.
- 4
Meanwhile, cook the basmati rice according to the pack instructions, then spread out to cool slightly.
- 5
Heat the remaining oil in a small pan, add the mustard seeds, curry leaves and ground turmeric, and fry for 30 seconds until the seeds pop.
- 6
Stir the tempering and lemon juice through the rice.
- 7
Serve the skewers hot with the lime rice.
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