Juicy grilled chicken skewers marinated in bold spices, served over fragrant basmati rice cooked with colorful vegetables and herbs—an irresistible, satisfying main dish.
Why You’ll Love This Recipe
Experience a harmonious blend of vibrant spices and fresh vegetables. The tender, yogurt-marinated chicken skewers are perfectly complemented by aromatic basmati rice simmered with peppers, tomatoes, and fragrant seasonings. It’s a wholesome, family-friendly meal that’s full of flavor yet easy to prepare.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken Skewers:
- 1 ½ lbs boneless chicken thighs, cut into chunks
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Wooden or metal skewers
For the Spiced Vegetable Rice:
- 1 ½ cups basmati rice
- 1 tablespoon oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mixed bell peppers, chopped
- 1 medium tomato, diced
- 1 teaspoon curry powder
- ½ teaspoon smoked paprika
- 2 ½ cups vegetable or chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a bowl, combine yogurt, olive oil, lemon juice, paprika, cumin, turmeric, garlic, parsley, salt, and pepper. Add chicken chunks, coat thoroughly, cover, and refrigerate to marinate for at least 1 hour.
- Rinse the rice under cold water until it runs clear; set aside.
- In a large pot, heat oil or butter over medium heat. Sauté onion and garlic until softened (≈3–4 minutes). Add bell peppers and tomato; cook for 5 minutes.
- Stir in curry powder, smoked paprika, salt, and pepper. Add the rice and stir to coat each grain with the spice mixture.
- Pour in the broth, bring to a boil, then reduce heat, cover, and simmer until rice is tender—approximately 15 minutes. Fluff with a fork and garnish with parsley.
- While rice cooks, preheat a grill or grill pan over medium-high heat. Thread marinated chicken onto skewers and grill for 10–12 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 165 °F / 74 °C).
- Serve the skewers hot, nestled over a bed of spiced vegetable rice.
Servings and timing
- Servings: 4
- Prep time: 15 minutes (plus 1 hour marinating)
- Cook time: 25–30 minutes total
- Rice: ~20 minutes, including prep
- Skewers: ~10–12 minutes on the grill
- Total time: ~1 hour 40 minutes (including marinating)
Variations
- Protein swap: Use chicken breast, lamb, beef, or tofu instead of chicken thighs—adjust cooking time accordingly.
- Smoky depth: Add a pinch of ground coriander or smoked cumin to the marinade for extra flavor.
- Veggie boost: Stir in peas, carrots, or corn to the rice for added color and nutrition.
- Herb flair: Swap parsley for cilantro or mint to change the flavor profile.
- Spice level: Add a dash of cayenne or chili flakes to the marinade for heat.
storage/reheating
- Storage: Refrigerate leftover rice and skewers in separate airtight containers for up to 3–4 days.
- Freezing: Freeze skewers and rice separately for up to 2 months. Thaw in the fridge overnight.
- Reheating:
- Skewers: Reheat in a 350 °F oven for 8–10 minutes, or briefly on the grill until warmed through.
- Rice: Microwave or reheat on the stove with a splash of broth or water to restore moisture.
FAQs
1. Can I use chicken breast instead of thighs?
Yes—chicken breast works well. Grill until the internal temperature reaches 165 °F (74 °C), usually 2–3 minutes longer due to lower fat content.
2. Do I need to soak wooden skewers?
Yes, soak wooden skewers in water for at least 30 minutes before using to prevent burning on the grill.
3. Can I cook this in the oven?
Certainly. Bake skewers on a lined sheet pan at 400 °F (204 °C) for 15–18 minutes, turning halfway. Finish under the broiler for char.
4. What if I don’t have curry powder?
Use a mix of turmeric, cumin, coriander, and a pinch of garam masala or chili powder as a substitute.
5. Is basmati rice necessary?
Basmati gives the best aroma and texture, but jasmine or long-grain rice works too. Adjust liquid and cook time based on the rice type.
6. Can I make this gluten-free?
Yes—just ensure the curry powder and any broth you use are certified gluten‑free.
7. How do I prevent the rice from getting mushy?
Rinse the rice thoroughly until the water runs clear and use the proper rice-to-liquid ratio. Simmer gently without stirring too much.
8. Can I prep this ahead of time?
Yes. Marinate the chicken up to 24 hours ahead. Rice can be made a day in advance—reheat before serving.
9. What can I serve alongside this dish?
Great with a cucumber-yogurt raita, simple salad, grilled vegetables, or warm flatbread.
10. How spicy is this dish?
It’s mildly spiced, but you can increase heat by adding cayenne, chili flakes, or swapping bell peppers for a hotter variety.
Conclusion
Grilled Chicken Skewers with Spiced Vegetable Rice combine bold, aromatic flavors with fresh, wholesome ingredients for a satisfying and versatile meal. With a simple marinade, vibrant rice, and easy grilling method, this recipe is perfect for family dinners, outdoor barbecues, or meal prep. Customize as you like and enjoy a dish that’s both nourishing and full of flavor.
Print
Grilled Chicken Skewers with Spiced Vegetable Rice
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Description
Juicy grilled chicken skewers marinated in bold spices, served over fragrant basmati rice cooked with colorful vegetables and herbs—an irresistible, satisfying main dish.
Ingredients
- For the Chicken Skewers:
- 1 1/2 lbs boneless chicken thighs, cut into chunks
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Wooden or metal skewers
- For the Spiced Vegetable Rice:
- 1 1/2 cups basmati rice
- 1 tablespoon oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed bell peppers, chopped
- 1 medium tomato, diced
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 2 1/2 cups vegetable or chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a bowl, mix yogurt, oil, lemon juice, and all chicken marinade spices. Add chicken pieces and coat well. Cover and marinate in the fridge for at least 1 hour.
- Meanwhile, rinse the rice until water runs clear. Set aside.
- In a large pot, heat oil or butter and sauté onion and garlic until soft. Add bell peppers and tomato; cook for 5 minutes.
- Stir in curry powder, paprika, salt, and pepper. Add rice and mix well to coat with the spices.
- Pour in broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender. Fluff and garnish with parsley.
- Preheat grill or grill pan over medium-high heat. Thread marinated chicken onto skewers and grill for 10–12 minutes, turning occasionally, until golden and cooked through.
- Serve hot skewers over the spiced vegetable rice.
Notes
- You can substitute chicken breast for thighs if preferred.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Use any colorful seasonal vegetables for the rice.
- Leftovers make a great meal prep option.
Nutrition
- Serving Size: 1 plate (1/4 recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
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