Description
Grilled Chicken Kebabs with Rice Pilaf is a flavorful and balanced dish featuring juicy marinated chicken skewers served alongside a fragrant and fluffy rice pilaf.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 1/4 cup 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
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Wooden or metal skewers
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 2 tbsp butter
- 1 small onion, finely chopped
- 1/4 cup orzo pasta (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (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 1 hour in the refrigerator.
- Thread marinated chicken, bell peppers, and onion pieces onto skewers.
- Preheat grill to medium-high heat. Grill kebabs for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- Meanwhile, melt butter in a saucepan over medium heat. Add chopped onion (and orzo if using) and sauté until golden.
- Add rice and stir to coat. Pour in chicken broth, season with salt and pepper, bring to a boil.
- Reduce heat, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Fluff rice with a fork and garnish with chopped parsley. Serve with grilled chicken kebabs.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Can be served with tzatziki, hummus, or garlic sauce for added flavor.
- Rice pilaf can be made ahead and reheated gently.
Nutrition
- Serving Size: 1 kebab with 1 cup rice
- Calories: 550
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg