Oven-roasted Kabobs with Saffron Rice

By davidv

This recipe has all the flavors from the traditional Spanish dish called “Paella,” but it’s presented in a different way. To keep the Spanish influence, we used olive oil throughout, as it’s the number one oil used in Spain. We also loaded up the marinade, kebobs, and rice with fresh vegetables, as nearly every Spanish dish is loaded with fresh veggies.

Tip: You can substitute any of the meats with something you have on hand or something you prefer. Also feel free to add extra herbs to the marinade and rice. Grilling is another great way to cook the kebobs.

Ingredients

• Ingredients:
• Kabobs:
• 3 boneless skinless chicken breasts, cut into 6 squares
• 12 raw shrimp, peeled
• 2 chorizo links (3- to 4-oz. total), cut into 4 pieces
• 1/2 cup cilantro leaves
• 1/2 tsp. dry thyme
• 1-1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tsp. smoked paprika
• 6 cloves garlic, peeled
• 3 Tbsp. olive oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. lemon juice
• 2 small red onions, peeled and cut into 8 skewer-sized wedges
• 2 red bell peppers, cored, seeded, and cut into skewer-sized squares (finely dice 1/2 cup and reserve for rice)
• 2 green bell peppers, cored, seeded, and cut into skewer-sized squares (finely dice 1/2 cup and reserve for rice)
• 1-1/2 Tbsp. olive oil
• Six skewers (metal or wood)
• Rice:
• 1 Tbsp. olive oil
• 1 small onion, peeled and chopped
• 1 medium tomato, seeded and chopped
• Remaining red and green bell peppers pieces (left from the skewers)
• 2 tsp. saffron
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1-1/4 cups long grain rice
• 2-1/2 cups low sodium chicken broth
• 1 cup frozen peas, thawed

Preparation

Step 1

Directions:

To prepare the kabobs, put the chicken squares, shrimp, and chorizo pieces into a zip-top bag and set aside.

Place the cilantro, thyme, salt, pepper, paprika, garlic, olive oil, vinegar, and lemon juice in a food processor or blender and blend until the garlic and cilantro are roughly chopped.

Pour the mixture into the zip-top bag and marinate in the refrigerator for 1 hour.

Preheat the oven at 350 degrees.

Combine the onion wedges and green and red peppers squares in a medium-sized bowl; toss with 1-1/2 Tbsp. olive oil.

Build the kabobs, alternating the meats and vegetables. There should be two pieces of onion, pepper, shrimp, and chorizo. Use three pieces of chicken.

Place the kabobs in a lightly greased baking pan and roast for 25 minutes.

To prepare the rice, heat the olive oil over medium-high heat in a medium-sized pot. Add the onion and peppers. Cook, stirring occasionally, for 5 minutes, or until onion is translucent.

Add the tomatoes, saffron, salt, and pepper and cook for another 2 minutes. Add the rice and stir until fully combined.

Pour in the chicken broth and lower the heat to medium. When the liquid has fully evaporated, cover the pot and reduce the heat to low. Allow the rice to cook for 15 minutes.

Open the lid, add the peas, and toss until fully incorporated. Serve hot with one kabob.