Spicy Chicken Kebabs with Lentil Rice

Spicy Chicken Kebabs with Lentil Rice

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Spice up your evening with this classic combination of creamy yoghurt, chicken and spices – perfect for an alfresco dinner with a glass of wine!

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time40 minutes


  • 1 sachet KNORR Mild Durban Curry Dry Cook-in-Sauce
  • 175 millilitres plain yoghurt
  • 100 millilitres Water
  • 20 millilitres Tikka paste
  • 500 gram Chicken Breast fillets, cut into strips
  • 8 Small Kebab Sticks, soaked in water to prevent them from burning
  • 250 gram Rice
  • 1 Tin Lentils, drained
  • 1 Bunch Fresh Coriander, chopped
  • 3 Tomatoes, finely diced
  • 1 Bunch Spring Onions, chopped
  • 1 Chilli, deseeded and finely chopped
  • 1/3 Cucumber


  • Preheat oven to 180°C.
  • In a bowl mix the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce with the plain yoghurt, water and tikka paste until combined.
  • Thread the chicken fillet strips onto the kebab sticks then pour the tikka yoghurt mix over the kebabs and allow to marinate, covered, in the fridge for 20 minutes.
  • Boil the rice in lightly salted water until done, drain and then set aside to cool.
  • Once cooled, mix the cooked rice with the lentils and 3 tablespoons of chopped coriander.
  • Place the kebabs in a preheated oven for 20 minutes and finish under the grill to brown.
  • While the kebabs are cooking mix the tomatoes, spring onion, chilli, cucumber and remaining coriander together to make the salsa.
  • Serve the kebabs on the lentil rice and top with salsa.