Grilled Chicken Kebabs with Rice Pilaf is a vibrant and flavorful meal featuring juicy, marinated chicken pieces grilled on skewers and served over fragrant, buttery rice pilaf. It’s a well-balanced dish inspired by Middle Eastern and Mediterranean cuisines, ideal for both casual meals and festive gatherings.
Why You’ll Love This Recipe
- Juicy, well-seasoned grilled chicken with smoky flavor
- Light, fluffy rice pilaf enriched with herbs and spices
- A colorful and nutritious dish
- Perfect for grilling season or indoor grill pans
- Customizable with vegetables or sauces
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the grilled chicken kebabs:
- Boneless, skinless chicken breasts or thighs, cubed
- Plain Greek yogurt
- Olive oil
- Lemon juice
- Garlic, minced
- Ground cumin
- Ground coriander
- Smoked paprika
- Salt and black pepper
- Wooden or metal skewers
For the rice pilaf:
- Long-grain white rice or basmati rice
- Chicken broth or water
- Butter or olive oil
- Onion, finely chopped
- Garlic, minced
- Bay leaf
- Ground turmeric (optional, for color)
- Salt
- Fresh parsley or dill for garnish
Directions
- In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, and spices. Add chicken cubes and mix well. Cover and marinate for at least 1 hour (or up to overnight).
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat grill or grill pan to medium-high. Thread marinated chicken onto skewers.
- Grill kebabs for 10–12 minutes, turning occasionally, until chicken is cooked through and nicely charred. Internal temperature should reach 165°F (74°C).
- For the rice pilaf: in a saucepan, melt butter or heat oil over medium heat. Sauté onion and garlic until soft.
- Add rice and stir to coat in the butter and aromatics. Add broth, bay leaf, turmeric (if using), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped parsley or dill.
- Serve chicken kebabs over the warm rice pilaf.
Servings and timing
Servings: 4
Prep Time: 20 minutes (plus marination)
Cook Time: 25 minutes
Total Time: 45 minutes (plus marination)
Variations
- Add bell peppers, zucchini, or red onion chunks to the skewers
- Serve with tzatziki, hummus, or garlic sauce
- Use brown rice or quinoa for a whole-grain option
- Add toasted pine nuts or almonds to the pilaf for texture
Storage/reheating
Store chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheat chicken in the oven or microwave until warmed through.
Reheat rice in the microwave with a splash of broth or water to restore moisture.
Kebabs can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I bake the kebabs instead of grilling?
Yes, bake at 425°F (218°C) on a lined baking sheet for 20–25 minutes, turning halfway through.
What’s the best cut of chicken for kebabs?
Boneless thighs are juicier, but chicken breasts also work well with proper marination.
How long should I marinate the chicken?
At least 1 hour is recommended, but 4–6 hours or overnight yields the best flavor.
Can I cook the rice pilaf in a rice cooker?
Yes, sauté aromatics separately and then add them to the rice cooker with rice and broth.
Is this dish spicy?
No, it is aromatic and mildly seasoned. You can add cayenne or chili flakes for heat.
What’s a good substitute for yogurt in the marinade?
Use sour cream or a dairy-free yogurt alternative for a similar effect.
How do I prevent the rice from becoming mushy?
Use the correct water-to-rice ratio and avoid overcooking. Let the rice rest covered before fluffing.
Can I use metal skewers?
Yes, metal skewers are reusable and don’t need soaking—just handle them carefully as they get hot.
Can I meal prep this dish?
Yes, grill the chicken and cook the rice in advance. Store separately and reheat as needed.
What can I serve with this meal?
Add a fresh cucumber salad, pita bread, or roasted vegetables for a complete plate.
Conclusion
Grilled Chicken Kebabs with Rice Pilaf is a flavorful and satisfying meal that brings the taste of the grill and aromatic rice to your table. Perfect for any season, it’s a versatile recipe that can be enjoyed as a casual family dinner or a festive weekend feast. With its balance of protein, grains, and spices, it’s a dish that always delights.
PrintGrilled Chicken Kebabs with Rice Pilaf
Grilled Chicken Kebabs with Rice Pilaf is a flavorful and balanced meal featuring marinated chicken skewers grilled to perfection and served over a fragrant, buttery rice pilaf.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and pepper to taste
- Wooden or metal skewers
- 1 tbsp butter
- 1 tbsp olive oil (for rice)
- 1 small onion, finely chopped
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/4 cup orzo or vermicelli (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a bowl, mix olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes (or up to 4 hours).
- Preheat grill or grill pan over medium-high heat. Thread marinated chicken onto skewers.
- Grill chicken kebabs for 4–5 minutes per side, or until fully cooked and slightly charred.
- Meanwhile, for the rice pilaf, heat butter and olive oil in a saucepan over medium heat. Add onion and orzo (if using); sauté until lightly golden.
- Add rice and stir to coat in the oil. Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
- Fluff rice with a fork and season with salt and pepper. Garnish with chopped parsley.
- Serve grilled chicken kebabs over rice pilaf and enjoy.
Notes
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Add bell peppers, onions, or zucchini to the skewers for extra color and flavor.
- For a smoky touch, use an outdoor grill.
- The rice pilaf can be made with brown rice for added nutrition—adjust cooking time accordingly.
Nutrition
- Serving Size: 1 plate (chicken and rice)
- Calories: 520
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 115mg
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