This recipe is a super quick, packed with flavor side dish that works great for a weekday dinner, and comes together in about 15 minutes. The vegetables add a vibrant pop of color and the aromatics from the fresh herbs and lemon zest jazz up the mild chewy tenderness of the brown rice.
On days when I know my prep time will be short, I’ll chop the vegetables ahead of time the evening before, and store them in a container in the fridge. That way when you’re ready to cook, they’re ready to go!
Kabobs are one of those foods that are easy to make and fun to eat. As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef? What about pork?” And I realized I had never made a pork kabob before!
Tandoori Chicken is a delicacy that originated in the Punjab region of India. The term ‘tandoor’ refers to a cylindrical clay or metal oven, fueled by wood or charcoal that cooks the food by using hot air and smoke.
If you don’t happen to have a tandoor at home, don’t worry. You can still achieve the deeply flavored authentic Tandoori flavor using a grill or convectional oven.