Chicken Shish Kebob Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut into 1 to 1 1/4-inch cubes so they will cook evenly. Rinse briefly if desired and pat very dry with paper towel.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk until emulsified.

Marinate

Add the cubed chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (30–60 minutes is sufficient for small pieces; longer for deeper flavor).

Soak wooden skewers (if using)

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

Assemble skewers

Thread the marinated chicken pieces onto 3–4 skewers, leaving a little space between pieces so heat circulates. Press pieces snugly but not crushed. Bring skewers to room temperature for 10–15 minutes before cooking if refrigerated.

Grill or broil

Preheat grill to medium-high (about 400–450°F / 200–230°C) or set oven broiler to high with rack 6 inches from heat. Lightly oil the grill grates or brush skewers with a little oil. Grill skewers for 10–12 minutes, turning every 2–3 minutes, until chicken reaches an internal temperature of 165°F (74°C) and has light char. If broiling, place on a foil-lined sheet and broil 8–12 minutes, turning once halfway, watching carefully to avoid burning.

Rest

Remove skewers from heat and let rest 5 minutes before serving so juices redistribute.

While chicken marinates, rinse 3/4 cup long-grain rice under cold water until water runs clear to remove excess starch. Drain well.

In a small saucepan melt 1 tbs unsalted butter over medium heat. Add 1/4 cup finely chopped yellow onion and sauté until translucent, about 3 minutes; do not let it brown.

Add the drained rice to the pan and stir to coat in butter, toasting gently 1–2 minutes until edges begin to look translucent.

Pour in 1 1/4 cups low-sodium chicken broth, add 1/4 tsp salt and 1/8 tsp black pepper, stir, and bring to a gentle boil.

Reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let stand covered 5 minutes more.

Fluff with a fork, stir in 1 tbs chopped fresh parsley, then keep covered until ready to plate.

In a medium bowl combine 1 cup chopped tomatoes, 1/2 cup chopped cucumber, 1/4 cup thinly sliced red onion and 1/4 cup halved kalamata olives.

Drizzle with 1 tbs olive oil and 1 tsp red wine vinegar. Sprinkle 1/4 tsp dried oregano, 1/8 tsp salt and 1/8 tsp black pepper. Toss gently to combine.

Crumble 1/4 cup feta over the salad and toss lightly just before plating so feta remains slightly intact.

Taste and adjust seasoning with an extra pinch of salt or splash of vinegar if needed.

Grate about 1/3 of a small cucumber, then place the grated cucumber in a fine mesh sieve or clean kitchen towel and squeeze out as much liquid as possible until you have about 1/4 cup packed cucumber.

In a small bowl combine 1/2 cup plain Greek yogurt, the squeezed 1/4 cup cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp olive oil, 1 tsp chopped fresh dill (or 1/2 tsp dried), 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Stir until smooth.

Cover and refrigerate at least 15 minutes to let flavors meld. Taste before serving and adjust lemon, salt or dill to preference.

For one serving: Place a generous scoop (about 1/2 to 3/4 cup) of rice pilaf on the plate. Lay one chicken shish kebob skewer across or alongside the rice.

Add about 3/4 cup Greek salad to the plate and spoon 2–3 tbs tzatziki sauce on the side or drizzle lightly over the chicken.

Garnish with a lemon wedge and a sprinkle of chopped parsley if desired. Serve immediately while chicken is warm and tzatziki is chilled.