Pesto Chicken Tikka Kebabs with Pesto Coconut Rice
This pesto Chicken tikkas are so mouthwatering delicious and served with a must try coconut pesto rice and a simple tomato salad. Dinner was divine the whole family loves and eats every bite every time I make this meal.
—Chicken tikka—
4 chicken breasts
1/3 cup plain yogurt
1/2 cup pesto
1 tablespoon lemon zest
3 tablespoons lemon juice
1/2 tablespoon salt
1 teaspoon red chili flakes
—Pesto coconut rice—
1/4 olive oil
1 small onion (diced)
3 cups basmati rice (wash and soaked)
1/2 cup pesto
1 can coconut cream (or milk)
3 cups chicken broth
1 tablespoon Salt
—Tomato salad—
Cherry tomatoes
1/2 an onion (sliced)
Parsley
A sprinkle of salt
The juice of 1/2 a lemon
1. Chicken- Cut the chicken breasts into 1 inch cubes. Make the marinade by combining together the yogurt, pesto, lemon zest and juice, salt and chili flakes. Add in the chicken, mix and let it marinate for 1/2 an hour or longer if you have the time.
2. Skewer the chicken pieces tightly onto the skewers. Air fry at 400F for 15 minutes. Flip the chicken half way until golden brown and cooked through (165F internal temp).
3. Rice- wash the rice until water runs clear then soak the rice for about 20 minutes. Put a pan on medium to high heat. Add in the olive oil, onions and sauté for a couple of minutes.
4. Strain the rice and add it to the onions, next add in the pesto, coconut cream and mix until well combined.
5. Pour in chicken broth and salt, mix again, cover the pan and cook until the water reduces down (it should take 10 minutes) then lower the heat to really low and cook for another 20 minutes until the rice is cooked through.
6. Salad- combine together diced tomatoes, sliced onions, chopped parsley, lemon juice and salt.
7. Once everything is done serve and enjoy!
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I absolutely adore making these Pesto Chicken Tikka Kebabs, and I've picked up a few tricks along the way that make this meal an absolute showstopper every time. It's so satisfying to create something this flavorful and healthy right in your own kitchen! First, let's talk about the marinade – it's where all the magic happens for these pesto chicken kebabs! While the recipe suggests marinating for just 30 minutes, I've found that giving the chicken more time truly takes the flavor to another level. If you can, let your chicken marinate for 2-4 hours, or even better, overnight in the fridge. The yogurt and lemon juice work wonders to tenderize the chicken, making it incredibly juicy, while the pesto infuses every bite with its aromatic goodness. Don't skip this step if you want restaurant-quality tenderness! No air fryer? No problem at all! While I love the convenience and crispiness the air fryer gives these pesto chicken tikka kebabs, they are just as fantastic when grilled or baked in the oven. If you're grilling, preheat your grill to medium-high heat and cook the skewers for about 10-15 minutes, turning them occasionally, until the chicken is cooked through and has beautiful char marks. For oven baking, preheat to 400°F (200°C) and bake on a lined baking sheet for 20-25 minutes, flipping them halfway through. Always make sure the internal temperature reaches 165°F (74°C) for safe eating. The key is to ensure the chicken stays moist, regardless of the cooking method! When it comes to pesto, feel free to experiment! Store-bought basil pesto is incredibly convenient and works wonderfully, but if you're a fan of homemade, it'll add an extra layer of freshness. I sometimes like to add a pinch of red chili flakes directly into my pesto marinade for an extra kick, or even try a sun-dried tomato pesto for a different flavor profile. The beauty of these pesto kebabs is how adaptable they are to your taste! And let's not forget the Pesto Coconut Rice – it's a must-try side that perfectly complements the chicken. For extra fragrance, I sometimes toast a few whole cardamom pods or star anise with the diced onions before adding the rice. Using full-fat coconut cream instead of milk can also give you an even richer, creamier texture. Remember, don't rush the cooking process once you cover the pan; that low-and-slow simmer is crucial for perfectly fluffy, infused rice that’s packed with flavor. While the simple tomato salad is a refreshing contrast, don't hesitate to get creative with other serving ideas. A cooling cucumber raita (yogurt mixed with grated cucumber, a pinch of salt, and a sprinkle of cumin) is a delightful addition. Warm garlic naan bread is also fantastic for soaking up any delicious juices. For a complete meal, consider adding some roasted bell peppers or zucchini to your skewers, or serving with a side of steamed green beans. A sprinkle of fresh cilantro or mint just before serving adds a beautiful pop of color and freshness. This recipe is also excellent for meal prepping! You can marinate the chicken a day in advance, and cooked kebabs and rice reheat beautifully for a quick and easy lunch the next day. It's honestly so much more flavorful and satisfying than any store-bought chicken skewer, giving you that homemade taste with surprising ease. Enjoy making this family-favorite dinner!
