Description
Greek Chicken Skewers with Lemon Rice is a vibrant Mediterranean dish featuring marinated grilled chicken breast skewers served over zesty lemon-infused rice. The chicken is marinated in a flavorful blend of olive oil, fresh lemon juice, garlic, oregano, and red wine vinegar, then grilled to perfection. The accompanying lemon rice is toasted and simmered with chicken broth, lemon zest, and fresh dill for a bright, aromatic side. Optional Greek yogurt adds a creamy, refreshing contrast, making this a wholesome, gluten-free, and high-protein meal ideal for a healthy dinner.
Ingredients
Scale
Chicken Skewers
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon red wine vinegar
- Wooden skewers (soaked in water for 20 minutes)
Lemon Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill, chopped
Optional Dipping Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon chopped fresh parsley
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, black pepper, and red wine vinegar. Add the cubed chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
- Prepare the Grill: Preheat your grill or grill pan to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 20 minutes to prevent burning during grilling.
- Thread and Grill Chicken: Thread the marinated chicken cubes onto the soaked skewers evenly. Place the skewers on the grill, cooking for 10 to 12 minutes, turning occasionally to achieve an even golden char and ensure the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Make the Lemon Rice: While grilling the chicken, melt the butter in a medium saucepan over medium heat. Add the rice and stir continuously for about 1 minute to toast it lightly. Pour in the chicken broth, lemon zest, lemon juice, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and all liquid is absorbed.
- Finish the Rice: Once cooked, remove the rice from heat and fluff it with a fork. Stir in the fresh chopped dill to add a fragrant finish to the lemon rice.
- Serve: Plate the grilled chicken skewers served atop a bed of lemon rice. Garnish with chopped fresh parsley and offer plain Greek yogurt or tzatziki sauce on the side for dipping, if desired.
Notes
- For extra flavor, grill lemon halves alongside the chicken skewers and squeeze the grilled lemon juice over the skewers before serving.
- Chicken thighs can be substituted for breasts to yield a juicier, more tender result.
- Soaking wooden skewers in water for at least 20 minutes before grilling prevents them from burning on the grill.
- This recipe is naturally gluten-free and high in protein, making it suitable for gluten-free diets.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
