If you’re using wooden skewers, make sure you soak them for at least 30 minutes – 1 hour to avoid burning in the oven. If you’re using a metal skewer, you can skip this step.

Preheat the oven to 425 degrees. Place the kabob spices (cumin, coriander, paprika, cinnamon, ginger, cayenne) into a large bowl and mix together. Add in the chicken, olive oil and lemon juice and season with the salt and pepper. Toss to mix thoroughly. Let marinate in the refrigerator for 20 minutes.

While chicken marinates, place the celeriac noodles into a food processor and pulse until rice-like. Set aside. Then, chop the onion and bell peppers into 1” pieces.

Once the chicken is marinated, skewer the marinated chicken, bell peppers, onion sand tomatoes as you prefer (in any order.) You should be able to make 6 skewers, with 2-3 pieces of chicken per skewer.

Arrange the skewers on a large nonstick baking sheet in a single layer and bake until chicken is just cooked through and vegetables are tender, about 10 minutes.

Meanwhile, place a large skillet over medium heat and add in the oil. Add the shallot and cook for 1-2 minutes until translucent and fragrant. Add the garlic and pine nuts and cook, stirring frequently, until the nuts are lightly toasted, slightly golden brown. Add in the celeriac rice and stir in the spices and apricots and mix well. Season with salt and pepper, pour in the chicken broth, cover and cook for 5-7 minutes or until celeriac reaches a rice-like consistency and is no longer crunchy, uncovering the skillet to stir occasionally.

Stir in the parsley and divide into three plates, topping each plate each with 2 kabobs.