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Grilled Chicken Kebabs with Rice Pilaf

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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.

Ingredients

Scale
  • 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

  1. 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).
  2. Preheat grill or grill pan over medium-high heat. Thread marinated chicken onto skewers.
  3. Grill chicken kebabs for 4–5 minutes per side, or until fully cooked and slightly charred.
  4. 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.
  5. Add rice and stir to coat in the oil. Pour in chicken broth and bring to a boil.
  6. Reduce heat, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
  7. Fluff rice with a fork and season with salt and pepper. Garnish with chopped parsley.
  8. 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

Keywords: grilled chicken kebabs, rice pilaf, Mediterranean chicken, chicken skewers, gluten free dinner

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