Smoky Chicken Skewer Bowl (Printable)
Smoky grilled chicken skewers on seasoned rice with fresh veggies and a lemony yogurt drizzle — ready in about 45 minutes.
# What You'll Need:
→ Chicken Skewers
01 - 1½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tablespoons olive oil
03 - 2 tablespoons smoked paprika
04 - 1 tablespoon lemon juice
05 - 1 tablespoon soy sauce (gluten-free if needed)
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 6–8 bamboo skewers, soaked in water for 30 minutes
→ Bowl Assembly
11 - 2 cups cooked basmati or jasmine rice
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1 cup red cabbage, thinly sliced
15 - 1 avocado, sliced
16 - ¼ cup fresh cilantro or parsley, chopped
17 - 1 tablespoon olive oil
18 - Lemon wedges for serving
→ Yogurt Sauce
19 - ½ cup plain Greek yogurt
20 - 1 tablespoon lemon juice
21 - 1 tablespoon fresh dill or mint, chopped
22 - 1 garlic clove, minced
23 - Salt and pepper to taste
# How-To Steps:
01 - In a large mixing bowl, whisk together the olive oil, smoked paprika, lemon juice, soy sauce, minced garlic, cumin, salt, and pepper until well combined. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 20 minutes to allow the flavors to penetrate.
02 - Remove the marinated chicken from the refrigerator. Thread the pieces onto the soaked bamboo skewers, leaving a small gap between each piece for even cooking.
03 - Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 4 to 5 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred on the edges.
04 - While the chicken grills, combine the Greek yogurt, lemon juice, chopped dill or mint, minced garlic, salt, and pepper in a small bowl. Stir until smooth and set aside.
05 - Divide the cooked rice evenly among 4 serving bowls. Arrange the cherry tomatoes, diced cucumber, sliced red cabbage, avocado slices, and chopped cilantro or parsley over the rice. Drizzle lightly with olive oil.
06 - Place the grilled chicken skewers on top of each assembled bowl. Drizzle generously with the yogurt sauce and serve with fresh lemon wedges on the side.
# Expert Advice:
01 -
- The smoky char on the chicken paired with cool yogurt sauce is the kind of contrast that makes you close your eyes at the table.
- Everything comes together in under an hour, which means weeknight dinner feels like a weekend treat.
02 -
- Soak those skewers for the full thirty minutes because I once lost an entire batch to flames when I got impatient.
- Letting the chicken marinate longer than twenty minutes, even overnight, transforms the flavor completely.
03 -
- Pat the chicken dry before adding it to the marinade so the spices stick rather than slide off.
- Cook the rice a few hours ahead and spread it on a sheet pan to cool so the grains stay separate and fluffy in the bowl.