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Chicken Kebabs over Saffron-Barberry Rice with Sugar Snap Peas

Chicken Kebabs over Saffron-Barberry Rice with Sugar Snap Peas


Greek Yogurt, 2 tablespoons

Sweet Curry Spice Blend, 1 tablespoon

Chicken Breast, 8 ounces

Butter, 2 pats

Garlic, 2 cloves

Dried Barberries, 1 tablespoon

Basmati Rice, 3/4 cup

Sliced Almonds, 1/4 cup

Dill, 5 sprigs

Saffron, 1/8 teaspoon

1 Shallot

Sugar Snap Peas, 4 ounces

Cooking Oil


Kosher Salt


Step 1

  • In a bowl, combine yogurt, sweet curry spice and 1/4 teaspoon kosher salt.
  • Cut each chicken breast into 8 equal pieces.
  • Add chicken to bowl. Stir to coat.

Step 2


  • Peel and mince garlic.
  • Pick and chop dill fronds; reserve stems.
  • Peel and thinly slice shallot.
  • Discard pea tips and strings.

Step 3

  • Place a saucepan over medium heat. Add 1 pat butter. When butter melts, add garlic. Cook, stirring, until fragrant, about 30 seconds.
  • Add barberries. Cook, stirring, 2 minutes.
  • Add rice, almonds, dill stems, 1 cup water, saffron and 1/4 teaspoon kosher salt.
  • When mixture simmers, cover pan, and reduce heat to low. Cook until most liquid is absorbed, 8-10 minutes. Keep covered, and remove from heat.

Step 4

While rice cooks:

  • Place 4 chicken pieces on each skewer.
  • Keep pieces next to each other, but not pressed firmly together.

Step 5

  • Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add chicken skewers. Cook without disturbing until browned on bottom, 3-4 minutes.
  • Flip skewers.

Step 6

Scatter in shallot and peas around the skewers. Cook, stirring vegetables occasionally, until shallot becomes translucent and chicken is opaque throughout, about 4 minutes.

Step 7

Stir in 1/4 cup water, remaining 1 pat butter and chopped dill. Taste and adjust seasoning as desired with kosher salt.

Step 8

  • Fluff rice with a fork. Divide between 2 plates.
  • Serve skewers over barberry rice with peas and shallots on the side. Enjoy!