Chicken Shish Kebab Plate Recipe
Chunks of chicken breast marinated in our special sauce then grilled on skewers to tenderness. Served with rice and salad.
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Ingredients
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Marinade
For the Skewers
For the Rice
For the Salad
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, mix olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, black pepper, and dried oregano.
- 2
Marinate the Chicken
Cut the chicken breast into 1-inch cubes and add them to the marinade. Stir well to coat the chicken. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Skewers
- 3
Soak the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- 4
Assemble the Skewers
Once marinated, thread the chicken pieces onto the skewers, leaving a little space between each piece.
Cooking the Rice
- 5
Rinse the Rice
In a fine-mesh strainer, rinse the long-grain rice under cold water until the water runs clear.
- 6
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed.
Making the Salad
- 7
Prepare the Vegetables
In a large bowl, combine diced cucumber, diced tomato, and sliced red onion.
- 8
Dress the Salad
Drizzle with olive oil, lemon juice, salt, and black pepper. Toss to combine.
Grilling the Skewers
- 9
Preheat the Grill
Preheat your grill to medium-high heat.
- 10
Serving
- 11
Plate the Dish
Serve the grilled chicken skewers over a bed of rice, with the salad on the side. Enjoy!
