Chicken Kebabs with Rice and Vegetables

Chicken Kebabs with Rice and Vegetables

This recipe is for chicken kebabs mixed with breadcrumbs, butter, flour, parsley, tomato paste, onion, garlic, starch, pepper paste, salt, and white pepper. The mixture is chilled to firm up, shaped, and coated in flour. The vegetables are stir-fried—carrots first, then cabbage, then peppers—with ginger, oil, and butter. Starch water, then tomato paste and pomegranate molasses are added to make a thick, glossy sauce. The kebabs are then fried until cooked through and served with the vegetables over white rice.

A full meal featuring chicken kebabs served with rice and vegetables.

Like grilled chicken skewers with a rice plate.

Ingredients

  • 800 g Ground chicken
  • 3 tablespoons Breadcrumbs
  • 50 g Butter
  • 3 tablespoons Flour
  • mentioned without a quantity Parsley
  • 2 tablespoons Tomato paste
  • mentioned without a quantity Chopped onion
  • mentioned without a quantity Garlic
  • 1 tablespoon Starch
  • 1 tablespoon Pepper paste
  • 2.5 tablespoons Salt
  • 1 teaspoon White pepper
  • mentioned without a quantity Pomegranate molasses
  • mentioned without a quantity Mixed-color bell peppers
  • mentioned without a quantity Cabbage
  • mentioned without a quantity Ginger
  • mentioned without a quantity Carrots
  • mentioned without a quantity Vegetable oil
  • mentioned while preparing the vegetable sauce Water
  • mentioned for serving White rice

Instructions

  1. In a mixing bowl, combine the ground chicken with the breadcrumbs, butter, flour, parsley, tomato paste, chopped onion, garlic, starch, pepper paste, salt, and white pepper.
  2. Refrigerate or freeze the kebab mixture for 10 minutes, until it firms up.
  3. On a cutting board, cut the mixed-color bell peppers, cabbage, and carrots into rough pieces.
  4. Place the flour on a plate for coating the kebabs.
  5. In a frying pan, shape the kebab mixture into balls or fingers, then coat them in flour.
  6. Place the coated kebabs in the freezer for another 10 minutes while preparing the vegetables.
  7. In a frying pan, heat the butter with a little vegetable oil.
  8. In the frying pan, add the ginger, if using.
  9. In the frying pan, add the carrots and stir-fry over high heat.
  10. In the frying pan, add the cabbage and stir-fry.
  11. In the frying pan, add the mixed-color bell peppers and stir-fry.
  12. In a small bowl, dissolve the starch in water.
  13. In the frying pan, add the starch water to the vegetables to create a thick, glossy sauce.
  14. In the frying pan, add the tomato paste, then add the pomegranate molasses at the end.
  15. In a frying pan, fry the kebabs in butter with a little vegetable oil until cooked through and browned on both sides.
  16. In the same frying pan, return the cooked vegetables so they combine with the sauce.
  17. On a serving plate, serve the kebabs with the vegetables over white rice.

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