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Middle Eastern Chicken Skewers with Spiced Rice

Juicy, marinated chicken skewers grilled to perfection and served with deeply aromatic rice—this dish is rooted in the flavors and memories of home.
Course Main Course
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 5 people

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.

Notes

Serve with plain yoghurt or a fresh cucumber salad.
Leftovers make an excellent chicken rice bowl for lunch the next day.
Add a side of pickles or roasted veggies for extra crunch.