1½ cups SunRice Long Grain Rice
4 boneless skinless chicken breasts, cut into thin strips
6 cloves garlic, peeled and crushed
4-5 tbsp lemon juice
4-5 tbsp olive oil, plus extra for grill grate
1 tsp cinnamon
1 tsp paprika
1/4 tsp allspice
1 tsp salt
wooden skewers, pre-soaked in water for 30 minutes
For the yoghurt sauce
400ml plain yoghurt
1 tsp fresh lemon zest
1 clove garlic, peeled and pressed
3 tbsp fresh coriander, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the chicken in a large bowl and add the garlic, lemon juice, olive oil, cinnamon, paprika, allspice, salt and freshly cracked black pepper. Mix well to completely coat the chicken. Cover tightly with cling film and refrigerate for at least 2 hours.
Prepare the grill for cooking; brush the grate with olive oil.
Cook SunRice Basmati Rice as per pack instructions.
Thread the chicken onto the prepared wooden skewers. Place the skewered chicken on the grill and cook for about 4 to 5 minutes on each side, or until the chicken is cooked through and nicely browned.
Meanwhile, for the yoghurt sauce, combine the yoghurt, lemon zest, pressed garlic and chopped coriander in a small bowl. Refrigerate until ready to use.
Divide the chicken between plates. Season with freshly cracked black pepper and serve with yoghurt sauce on a bed of hot cooked rice.