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🍽️ Orientalic Rice Bowl with Grilled Chicken Skewers

554 kcal · 30 min · 4 servings

Ingredients

• Chicken skewers 400 g
• Long-grain rice 300 g
• Salt Pinch
• Pomegranate 1 pc.
• Sour cream Greek style 300 g
• Pepper, black ground Pinch
• Spring onions 1 bunch
• Cucumbers 1 pc.
• Organic limes 1 pc.
• Mint, fresh 20 g
• Oil 2 tbsp
• Sriracha sauce 1 tsp

Instructions

1. 1. Take the chicken skewers out of the fridge to let them reach room temperature.
2. 2. Put the rice in a pot and cover it with 700 milliliters of salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to low to medium.
5. 5. Cover the pot.
6. 6. Let the rice cook for about 10 minutes.
7. 7. Cut the pomegranate in half.
8. 8. Release the seeds by tapping the rind with a spoon.
9. 9. Put half of the pomegranate seeds into a tall container.
10. 10. Blend the seeds with yogurt.
11. 11. Season the mixture with salt and pepper.
12. 12. Set the yogurt mixture aside to let the flavors meld.
13. 13. Wash the spring onions.
14. 14. Remove the root ends of the spring onions.
15. 15. Slice the spring onions into thin rings.
16. 16. Wash the cucumbers.
17. 17. Remove the ends of the cucumbers.
18. 18. Cut the cucumbers in half lengthwise.
19. 19. Remove the core of the cucumbers.
20. 20. Slice or shave the cucumbers into thin slices at a slight angle.
21. 21. Cut the lime in half.
22. 22. Squeeze the juice from the lime.
23. 23. Wash the mint.
24. 24. Shake the mint dry.
25. 25. Pluck the mint leaves from the stems.
26. 26. Chop the mint leaves roughly.
27. 27. Heat 1 tablespoon of oil in a pan over high heat.
28. 28. Fry the chicken skewers on all sides for about 4 to 5 minutes until golden brown.
29. 29. Remove the skewers from the pan.
30. 30. Wrap the skewers in aluminum foil.
31. 31. Set the skewers aside.
32. 32. Add 1 tablespoon of oil to the pan with the pan drippings.
33. 33. Fry the spring onions in it over high heat.
34. 34. Add a few drops of lime juice.
35. 35. Add 1 pinch of sugar.
36. 36. Fry the onions for about 1 to 2 minutes.
37. 37. Distribute the rice into the bowls.
38. 38. Garnish the bowls with the chicken skewers.
39. 39. Garnish the bowls with the cucumber slices.
40. 40. Garnish the bowls with the remaining pomegranate seeds.
41. 41. Garnish the bowls with the mint leaves.
42. 42. Serve the bowls with Sriracha sauce as desired.
43. 43. Serve the bowls with lime juice as desired.
44. 44. Serve the bowls with the pomegranate yogurt mixture as desired.

Nutrition per serving

• kcal: 554
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 52 g