Chicken Kabob Plate Recipe

Prepare chicken

Trim any excess fat from chicken breasts and cut into 1 to 1 1/4-inch cubes so they cook evenly. You should have enough to thread 3 skewers (about 10–12 pieces per skewer).

Make marinade

In a medium bowl whisk together 4 tbs olive oil, 1/2 cup Greek yogurt, 2 tbs lemon juice, minced garlic, cumin, coriander, paprika, oregano, 1 1/2 tsp kosher salt and 1/2 tsp black pepper until smooth.

Marinate chicken

Add the chicken cubes to the marinade, toss to coat thoroughly, cover and refrigerate at least 30 minutes and up to 6 hours. If short on time, marinate 30 minutes; overnight will intensify flavor.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for 20–30 minutes before grilling to prevent burning.

Assemble skewers

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates. Arrange 3 skewers per plate portion.

Grill kabobs

Brush grill grates or pan with oil. Cook skewers 10–12 minutes total, turning every 2–3 minutes to get even char, until internal temperature reaches 165°F (74°C) and juices run clear. For a stovetop alternative, cook in a hot oiled grill pan over medium-high heat, turning as above.

Rest

Remove skewers and let rest 5 minutes to allow juices to redistribute.

While chicken marinates, rinse 1 cup rice under cold water until water runs clear to remove excess starch.

In a small saucepan combine rinsed rice, 1 1/2 cups water, 1 tbs butter or olive oil and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

Remove from heat and let rice sit covered 10 minutes. Fluff with a fork before serving and keep warm until plating.

In a large bowl combine halved cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, crumbled feta and chopped parsley.

In a small bowl whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Pour the dressing over the salad ingredients and toss gently to combine. Let sit 5–10 minutes so flavors meld; toss again before plating.

Divide the warm rice between 3 plates (about 1/3 cup cooked rice per plate if making 3 plates; adjust to desired portions). Create a bed of rice on each plate.

Place one hot chicken skewer (or all 3 skewers depending on serving) over the rice for each plate. Garnish with a sprinkle of chopped parsley and a lemon wedge.

Serve the Mediterranean salad alongside the rice and skewers. Offer tzatziki or garlic sauce on the side for dipping.