Rosemary Kebabs

Rosemary Kebabs - Grilled Chicken Rosemary kebabs on a bed of cilantro ghee rice, grilled paneer cubes and salad. Rosemary springs with strong woody stems were used as skewers for both chicken and paneer.

Method:

• Chicken Kebbabs - In a blender mix Greek yogurt, salt, pepper, paprika, green chilies, cumin powder, coriander powder. Pour in a zip bag or container and add chopped rosemary, vinegar, olive oil. Add the chicken pieces and marinate for at least an hour. Loosely thread chicken pieces on rosemary skewers (discard remaining marinade) and grill till done.
• Salad - Julienned red bell peppers, white onions and green onions - equal parts with a squeeze on lime, some salt and pepper.
• Ghee rice - add about a 1/2 tsp ghee and pinch salt to about a cup of cooked rice (Basmati preferred). Microwave on high for 2 mins. Mix in chopped cilantro before serving.
• Paneer Skewers - use rosemary stems as skewers - thread paneer, onion, bell peppers, cherry tomatoes. Mix Greek yogurt, garlic, cumin powder and chopped rosemary, apply on paneer skewers and grill till done.