Jul 14 2026
Restaurants›The Fish Market | Southside›Chicken Kabob With Rice Recipe

Chicken Kabob With Rice Recipe

Inspired by The Fish Market | Southside
Time1h 15m
Serves4

Make Chicken Kabob With Rice Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

Vegetables & Skewers

Rice

Sauce (Optional Tahini-Yogurt)

Method

Marinade & Chicken

  1. 1

    Prepare chicken

    Trim excess fat from chicken thighs and cut into 1 to 1 1/4-inch cubes. Pat dry with paper towels.

  2. 2

    Make marinade

    In a bowl, whisk together yogurt, 2 tbs olive oil, lemon juice, minced garlic, cumin, coriander, paprika, black pepper, 1.25 tsp kosher salt and sumac (if using) until smooth.

  3. 3

    Marinate

    Add the chicken pieces to the marinade, stirring to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (overnight not recommended because of yogurt acidity).

Vegetables & Skewers

  1. 4

    Prep skewers and vegetables

    If using wooden skewers, soak them in water for 30 minutes to prevent burning. Meanwhile, cut the red bell pepper, red onion and zucchini into pieces about 1 to 1 1/4 inches. Toss the vegetables with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper.

  2. 5

    Assemble kebabs

    Thread marinated chicken and vegetables alternately onto skewers, leaving a little space between pieces for even heat circulation. Use 3–4 pieces of chicken per skewer depending on size so skewers hold roughly the same amount of food.

  3. 6

    Rest skewers before cooking

    Let assembled skewers sit at room temperature for 10–15 minutes while you heat the grill / broiler / pan, to take chill off and promote even cooking.

  4. 7

    Cook kebabs

    Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grate or pan lightly. Grill the skewers 3–4 minutes per side, turning until chicken reaches an internal temperature of 165°F (74°C) and has good char (total 10–12 minutes depending on thickness). If broiling, place on a foil-lined sheet 6 inches from the element and broil 4–5 minutes per side. If pan-searing, cook in batches 3–4 minutes per side, finishing in a 400°F oven if needed until temp is reached.

  5. 8

    Finish & garnish

    Remove skewers from heat and let rest 5 minutes. Sprinkle chopped parsley over kebabs before serving.

Rice

  1. 9

    Rinse rice

    Place the rice in a fine-mesh sieve and rinse under cold water until the water runs nearly clear to remove excess starch. Drain well.

  2. 10

    Cook rice

    In a medium saucepan combine rinsed rice, 1 3/4 cups water or low-sodium broth, 1 tbs butter or oil, 1/2 tsp salt and bay leaf if using. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer 15 minutes without stirring.

  3. 11

    Steam rice

    After 15 minutes, remove from heat and keep covered for 8–10 minutes to steam. Fluff with a fork and discard bay leaf before serving.

Sauce (Optional Tahini-Yogurt)

  1. 12

    Mix sauce

    Whisk together 1/2 cup yogurt, 1 tbs tahini, 1 tsp lemon juice, 1/2 minced garlic clove, 1 tsp water, 1/4 tsp salt and 1/4 tsp pepper until smooth. Adjust thickness with extra water or lemon juice to taste.

  2. 13

    Chill and serve

    Refrigerate until ready to serve. Spoon sauce over rice or drizzle over kebabs as desired.

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