Description
Greek Chicken Skewers with Lemon Rice is a flavorful and healthy Mediterranean dish featuring tender marinated chicken grilled to perfection and served alongside fragrant lemon-infused rice. This recipe is perfect for a summer cookout or a satisfying weeknight meal that brings fresh, zesty flavors to your table.
Ingredients
Scale
For the Chicken Skewers:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1 ½-inch pieces
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- wooden or metal skewers
For the Lemon Rice:
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper. Add the chicken pieces and toss well to coat. Refrigerate the chicken and let it marinate for at least 30 minutes or up to 4 hours to enhance flavor and tenderness.
- Prepare the Skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning during grilling. Thread the marinated chicken pieces evenly onto the skewers.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken skewers on the grill and cook for 10–12 minutes, turning occasionally, until the chicken is fully cooked through and has beautiful grill marks. Ensure the internal temperature reaches 165°F for safe consumption.
- Cook the Lemon Rice: While the chicken is grilling, heat the olive oil in a medium saucepan over medium heat. Add the rice and stir frequently for 2–3 minutes to lightly toast the grains, bringing out a nutty flavor.
- Simmer the Rice: Add the chicken broth, fresh lemon juice, lemon zest, and salt to the toasted rice. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15–18 minutes until the rice is tender and all liquid is absorbed.
- Finish the Rice: Remove the rice from heat and keep it covered for 5 minutes to steam. Then fluff the rice with a fork and stir in the chopped fresh parsley to add brightness and color.
- Serve: Plate the grilled chicken skewers alongside the lemon rice. Optionally, serve with tzatziki sauce, grilled vegetables, or a Greek salad for a complete meal experience.
Notes
- This dish pairs wonderfully with tzatziki, grilled vegetables, or a crisp Greek salad to round out the meal.
- Marinating the chicken for longer (up to 4 hours) enhances the flavor and tenderness.
- Soak wooden skewers before grilling to prevent charring.
- Great for meal prep — store chicken skewers and rice separately in airtight containers for up to 3 days.
- Ideal for summer barbecues or quick healthy dinners anytime.
