Step 1

If using wooden skewers, soak in a glass of water for at least 15 minutes before using.

Step 2

For the citrus chicken kebabs, add the chicken to a large bowl along with remaining ingredients and toss to coat. Marinate at room temperature for 15-20 minutes or up to overnight in the fridge.

Step 3

For the cardamom rice, heat the olive oil over medium-low heat in a medium pot to which you have a tight-fitting lid. Add the cardamom, cinnamon stick and rice, toasting for 2-3 minutes or until fragrant. Add the dates, water and salt. Bring to a boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Turn off the heat and leave covered for another 10 minutes.

Step 4

To cook the chicken kebabs, line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is about 5 inches from the heating element.

Step 5

Thread the chicken pieces on to the skewers and broil for 12-15 minutes or until cooked through and the edges are lightly charred.

Step 6

Serve the kebabs over cardamom rice with a squeeze of fresh orange juice, yogurt, mint sprigs and a handful of toasted almonds.