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–+ servings

Mediterranean chicken kabobs

Tender chicken thighs marinated in greek yogurt and spices, grilled to perfection. Served with rice and vegetables.
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Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, chicken kabob, kabobs, kebabs, Mediterranean, Mediterranean meals
Prep Time: 1 day 10 minutes
Cook Time: 20 minutes
Resting time: 12 minutes
Total Time: 1 day 30 minutes
Servings: 4 people
Calories: 833kcal
Cost: $30

Ingredients

Chicken 

  • 3 1/2 pounds chicken thighs cut the same size
  • 1 1/2 cups plain greek yogurt 
  • 3  garlic cloves minced
  • 1/4 cup fresh dill chopped
  • 1 tbsp lemon juice fresh
  • 1/2 tsp ginger powder
  • 1/2 tsp coriander
  • 1/2 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1/4 tsp nutmeg
  • 4 cloves grinded
  • 1/4 tsp cinnamon

Rice

  • 2 cups basmati rice
  • 4 cups water
  • 4 tsp better than chicken bouillon paste
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 2 tsp oregano
  • 1/2 tsp salt
  • 1 tsp pepper fresh ground

Garnish

  • 1 lemon sliced
  • 1 tbsp fresh dill chopped

Instructions

Chicken

  • Cut the chicken into equal size pieces, about 1 1/2 inch in size. Set aside.
  • Add dry ingredients into a large bowl and mix well. Add in yogurt, lemon juice, garlic and dill and mix until everyrhing is incorporated.
  • Next, add the chicken in with the greek yogurt marinade and toss until all the chicken is coated.
  • Cover and place into the fridge for 24 hours.
  • Place each piece of chicken onto a wood skewer. Do not pack the skewers to tight.
  • Using a charcoal or gas grill, cook the chicken kabobs for 12 to 15 minutes turning every few minutes. Remove from heat, and set aside. Start cooking the chicken right after you start the rice.

Rice

  • Rinse the rice until the water runs clear.
  • In a large bowl, add in all the dry ingredients except the rice. Add 4 cups of water and better than chicken bouillon and stir until the bouillion paste has disloved.
  • Heat a large non stick skillet over medium high heat. Add in rice and stir. Toast for just a minute. Pour in the water, stir and cover with a lid.
  • Bring to a boil. Once broth mixture is boiling, turn heat all the way down to low. Simmer for 15 minutes. Turn heat completley off and let rice sit covered for 12 to 15 minutes while your chicken cooks. You will get a perfect loose rice.
  • Fluff with a fork and serve with the chicken kabobs. Enjoy!

Nutrition

Serving: 22oz | Calories: 833kcal | Carbohydrates: 14g | Protein: 76g | Fat: 67g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 636mg | Potassium: 1264mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2345IU | Vitamin C: 18mg | Calcium: 263mg | Iron: 7mg