A BBQ Tradition
Summers have always meant one thing in our family: BBQ. And this chicken skewers with spiced rice dish is one of the staples that brings back all those memories. My dad is the king of the grill, and I was always by his side—first as his curious little helper, and now as his honorary sous chef.
Some of my favorite memories are from our long summer Fridays at my grandparents’ house. Dad and I would head out early in the morning to pick up meat, then spend hours prepping in a buzzing kitchen filled with music, laughter, and the comforting heat of food being made for 20+ people. It was chaos, joy, and love all in one.
Chicken Skewers and Spiced Rice: A Meal That Feels Like Home
This dish is one of those recipes that captures the spirit of those summer days. The chicken is marinated in yogurt, garlic, and spices that make it incredibly juicy and flavorful. And the rice? It’s no side dish—it’s a whole event on its own.
Many people ask why we serve rice at a BBQ. My answer? Because it feels like home. In our family, a meal isn’t complete without rice, and this fragrant, spiced version is always the first thing to disappear from the table. Served with yoghurt or a simple salad, it’s as comforting as it is delicious.
If you love bold flavors, try my halloumi fries with zaatar and mint—another summer favorite packed with flavors.
Let’s Talk Chicken
For this dish, you can use either boneless chicken breast or thigh. The marinade is simple but powerful: yogurt, garlic, tomato puree, and warm spices like cumin and coriander.
A few tips for perfect skewers:
-
Cut the chicken into even cubes so everything cooks at the same pace.
-
Don’t crowd the skewers—leave just a little space between the chicken and veggies for airflow.
-
Let the chicken rest at room temperature for 30 minutes before grilling.
-
You can grill over charcoal, on a stovetop grill pan, or even roast in the oven.
We like to thread our skewers with vegetables—onions, mushrooms, and bell peppers—but you can skip them if you prefer.
The Spiced Rice
This rice is bold, fragrant, and packed with flavor. We cook it with whole spices like cardamom, cinnamon, bay leaf, and peppercorns, and layer in garlic, tomatoes, and green chili for even more depth.
Here’s how to make it perfect every time:
-
Soak your Basmati rice for 30 minutes before cooking.
-
Use boiling water for better absorption and even cooking.
-
Let the rice rest off heat for 10–15 minutes before fluffing—it makes all the difference.
Middle Eastern Chicken Skewers with Spiced Rice
Ingredients
Chicken skewers
- 1 kg boneless skinless chicken cut into cubes
- 2 tbsp vegetable oil
- ½ tsp chili powder
- ½ tsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp garlic paste
- 1 tbsp tomato puree
- ½ cup yogurt
- 1.5 tsp salt or to taste
Vegetables (optional)
- onions
- red bell pepper
- red green pepper
- mushrooms
Spiced Rice
- 2 cups Basmati rice soaked for 30 minutes
- 1 onion chopped
- 1 tomato chopped
- 3 cloves garlic minced
- ½ green chili chopped
- 1 cinnamon stick
- 5 green cardamoms
- 5 whole black peppercorns
- 1 bay leaf
- ½ tsp turmeric
- ½ tsp cumin powder
- ½ tsp black pepper
- 1.5 tsp salt or to taste
- 1 tbsp vegetable oil
- Water as needed, see note above
Instructions
Chicken Skewers
- Mix all marinade ingredients in a bowl and add the chicken. Marinate for at least 4 hours, preferably overnight.
- Thread chicken and veggies (if using) onto skewers.
- Grill on high heat until golden and cooked through, ~10–15 mins. Flip halfway through.
- If using the oven, roast at 220°C for ~20 minutes, flipping once.
Spiced Rice
- Heat oil in a pot. Sauté the onion until soft.
- Add garlic and chili, then the whole spices. Cook 1 min.
- Stir in chopped tomato, turmeric, cumin, pepper, and salt. Cook until tomato softens.
- Add soaked rice, stir gently. Pour in boiling water.
- Cover and cook on low for ~20 minutes. Let rest, covered, for 10–15 minutes before fluffing.
