Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 1 cup plain full-fat yogurt, 0.25 cup olive oil, 6 minced garlic cloves, 1 tablespoon grated fresh ginger, 2 finely minced lemongrass stalks, 0.25 cup fresh lemon juice, 2 tablespoons Lebanese seven-spice blend, 1 teaspoon salt, and 0.5 teaspoon black pepper in a large bowl.

2. 2

   Thoroughly marinate 2 kg chicken drumsticks and thighs in the mixture, ensuring each piece is completely coated.

3. 3

   Allow the chicken to marinate in the refrigerator for at least 4 hours, or preferably overnight, for optimal flavor infusion.

4. 4

   While the chicken marinates, prepare the herb rice by sautéing 0.5 finely diced medium onion in 1 tablespoon of olive oil in a pot, then adding 1.5 cups basmati rice and 3 cups chicken broth, along with 0.25 cup chopped fresh mint and 0.25 cup chopped fresh parsley, bringing it to a boil then simmering until cooked.

5. 5

   Preheat the tandoor oven to a high temperature of approximately 260 degrees Celsius (500 degrees Fahrenheit), ensuring it is ready for baking, and carefully thread the marinated chicken onto metal skewers.

6. 6

   Bake the skewered chicken in the preheated tandoor for 15 to 20 minutes, or until the chicken is fully cooked through and exhibits a beautiful char, turning occasionally to achieve even cooking.

7. 7

   Serve the hot tandoor-baked Lebanese lemongrass chicken over the fragrant herb rice, garnished with 0.25 cup lightly toasted pine nuts.