Chicken Shish Kebab with Lemon Rice

Step 1

Rinse rice 2-3 times until the water runs clear, then soak it for 15 minutes while you prepare the vegetables, chicken, and marinade. Rinse the urad dal and set it aside.

Step 2

Prepare the marinade in a bowl by mixing together greek yogurt, olive oil, lemon juice, and dry spices. Add chicken and vegetable pieces and toss well. Prepare the skewers by threading a cherry tomato, then a piece of onion, green pepper, red pepper and zucchini, followed by chicken, then repeat. Prepare the remaining skewers. You should be able to make 6 skewers from this quantity.

Step 3

Preheat the Instant pot by turning on Saute. Wait till it reads "hot", and add ghee, mustard seeds, and split black gram lentils (urad).

Step 4

When the mustard seeds splutter and lentils look light-golden, add green chilies, curry leaves, cashews, ginger, salt, spices, and saute for 30 seconds.

Step 5

If you want to cook the shish kebab along with rice, add a tall trivet, or steamer rack, in the pot with rice. Place the skewers on top of that. Close the lid and pressure cook for 6 minutes on high pressure.If not, simply close the lid and pressure cook the rice for 6 minutes. After the cooking is done, wait for 5 minutes then manually release the remaining pressure.Alternatively, cook the skewers in the air fryer at 400°F for 10 minutes.

Step 6

Once the cooking time is done, wait for 5 minutes then manually release the remaining pressure.  Open the lid after the pin drops.

Step 7

Drizzle lemon juice over the shish kebabs and fluff the lemon juice with a fork. Enjoy!