Serves 2
2400 min
Pan-Fried Chicken Kebab
Recipe GLPRb2f3f49556de0e
A Middle Eastern inspired pan-fried chicken kebab featuring tender chicken breast marinated in yogurt, garlic, and warm spices like cumin and paprika, then cooked with sautéed onions and bell peppers. Infused with saffron for a subtle aromatic flavor, this dish is perfect served alongside rice or flatbread. Light, protein-rich, and naturally low in carbohydrates.
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Ingredients
300 grams chicken breast, cut into 1-inch cubes
2 tablespoons plain yogurt
2 cloves garlic, minced
1 medium onion, finely chopped
1 bell pepper, cut into bite-sized pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon saffron threads steeped in 2 tablespoons warm water
Directions
In a small bowl, combine the minced garlic, yogurt, salt, black pepper, paprika, and cumin. Stir until well mixed to create the marinade.
Add the chicken breast cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Steep the saffron threads in 2 tablespoons of warm water and set aside to infuse.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped onion and sauté for 2-3 minutes until softened and fragrant.
Add the bell pepper pieces to the skillet and cook for an additional 2 minutes, stirring occasionally.
Add the marinated chicken cubes to the skillet with the vegetables. Cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and reaches an internal temperature of 165°F.
Pour the infused saffron water into the skillet and stir well to combine and coat all the kebab ingredients with the aromatic saffron liquid.
Cook for an additional 1-2 minutes to allow the saffron flavor to meld throughout the dish.
Remove from heat and serve hot with rice, flatbread, or your preferred sides.
