Grilled Chicken Skewers with Rice Pilaf and Cucumber Salad

Juicy chicken breast marinated in lemon, garlic, and herbs, threaded onto skewers and grilled until lightly charred. Served alongside fluffy herbed rice pilaf and a bright cucumber and tomato salad. Light, colorful, and perfect for prepping ahead when you want a fresh, satisfying meal without any of the top allergens.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
35 minutes
Total time
1 hour 30 minutes

Ingredients

  • 1½ lb boneless, skinless chicken breast, cut into 1½-inch cubes
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 3 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1½ tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp kosher salt (for marinade)
  • ½ tsp black pepper, freshly ground
  • 1½ cups long-grain white rice, rinsed
  • 2¼ cups low-sodium chicken broth (certified allergen-free)
  • 1 bay leaf
  • ½ tsp kosher salt (for rice)
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 large English cucumber, diced (about 12 oz / 340 g)
  • 1 pint cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil (for salad)
  • ¼ tsp kosher salt (for salad)
  • ¼ tsp black pepper, freshly ground (for salad)
  • for serving fresh lemon wedges

Instructions

  1. Cut 1½ lb (680 g) boneless, skinless chicken breast into 1½-inch cubes.
  2. Mince 4 cloves garlic.
  3. In a large mixing bowl, whisk together ¼ cup (60 ml) fresh lemon juice, 3 tbsp (45 ml) extra-virgin olive oil, 4 cloves garlic, minced, 1½ tsp dried oregano, 1 tsp ground cumin, 1 tsp kosher salt, and ½ tsp freshly ground black pepper.
  4. Add the 1½ lb (680 g) chicken cubes to the marinade, toss to coat, cover the bowl, and refrigerate for at least 1 hour (up to 4 hours is even better).
  5. Rinse 1½ cups (300 g) long-grain white rice under cold water until the water runs clear.
  6. In a medium saucepan, combine the 1½ cups (300 g) rinsed rice, 2¼ cups (540 ml) low-sodium chicken broth, 1 bay leaf, and ½ tsp kosher salt. Bring to a boil over high heat.
  7. Once boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  8. While the rice simmers, chop ¼ cup (15 g) fresh parsley and 2 tbsp (8 g) fresh dill.
  9. Remove the rice from the heat, keep covered, and let it rest for 5 minutes.
  10. During the rice rest, dice 1 large English cucumber, halve 1 pint (300 g) cherry tomatoes, and finely dice ¼ cup (40 g) red onion.
  11. Preheat your grill or grill pan to medium-high heat.
  12. Fluff the rice with a fork, discard the bay leaf, and stir in the ¼ cup (15 g) chopped fresh parsley and 2 tbsp (8 g) chopped fresh dill. Cover to keep warm.
  13. Thread the marinated 1½ lb (680 g) chicken cubes onto 8 metal or bamboo skewers, leaving a little space between each piece.
  14. Grill the skewers for 10 to 12 minutes total, turning every 3 minutes, until the chicken is cooked through (internal temp 165°F / 74°C) and has nice char marks.
  15. While the chicken grills, in a small bowl, whisk together 2 tbsp (30 ml) red wine vinegar, 2 tbsp (30 ml) extra-virgin olive oil, ¼ tsp kosher salt, and ¼ tsp freshly ground black pepper.
  16. Toss the 1 large diced English cucumber, 1 pint (300 g) halved cherry tomatoes, and ¼ cup (40 g) finely diced red onion with the vinegar dressing.
  17. Serve the grilled chicken skewers hot, with the herbed rice pilaf and cucumber salad on the side. Pass fresh lemon wedges at the table for squeezing over everything.