Spiced Chicken Kebabs with Rice and Yogurt Sauce

Instructions

1. 1

   Preheat a conventional oven to 220°C/425°F. Meanwhile, put the uncooked rice, 600 ml water and 0.25 tsp salt in a 2-liter saucepan. Bring to a boil over high heat, cover and reduce to the lowest heat. Simmer for 18 minutes, then remove from the heat and leave covered for 10 minutes. Prepare the kebabs while the rice cooks.

2. 2

   Finely mince 100 g onion, the red bell pepper, 4 garlic cloves and 15 g parsley with a knife. Keep the remaining onion, garlic and parsley separate for the accompaniments.

3. 3

   Put the minced vegetables and herbs in a large bowl with the ground chicken, tomato paste, 3 tsp sumac, 1 tsp chili flakes, 3 tsp smoked paprika, cumin, turmeric, 1 tsp salt, black pepper and 15 ml olive oil. Mix just until evenly combined. Do not wash the raw chicken.

4. 4

   Line a 46 x 33 cm rimmed baking tray with baking parchment. Divide the mixture into eight equal portions and shape directly on the tray into flattened, elongated kebabs about 14 cm long and 2 cm thick, leaving at least 1 cm between them. Wash your hands and clean any utensils and surfaces that touched raw chicken.

5. 5

   Bake on the middle rack for 20–22 minutes, until the center of the thickest kebab reaches 74°C/165°F on a clean thermometer; cook longer if necessary. Let the kebabs rest for 3 minutes. Make the sauce and salad while they bake.

6. 6

   For the sauce, finely grate the remaining garlic clove into the yogurt. Stir in the remaining 1 tsp smoked paprika, 0.5 tsp chili flakes and 5 ml olive oil, along with 15 ml lemon juice and 0.25 tsp salt.

7. 7

   For the salad, quarter the cherry tomatoes, thinly slice the remaining 20 g onion and chop the remaining 10 g parsley. Toss together with the remaining 1 tsp sumac, 15 ml lemon juice and 0.25 tsp salt.

8. 8

   Fluff the rested rice with a fork and divide among four plates. Add two kebabs to each plate and serve with all the yogurt sauce and tomato salad.