Greek Chicken Skewers with Lemon Rice
Juicy marinated Greek chicken skewers infused with olive oil, garlic, lemon, and oregano — grilled to golden perfection — served alongside fragrant lemon rice with a hint of parsley. This dish is fresh, balanced, and absolutely delicious, offering the perfect taste of the Mediterranean.
⏱ Time
Prep time: 15 minutes
Marination time: 30–60 minutes (recommended)
Cook time: 25 minutes
Total time: 1 hour 10 minutes
Ingredients
For the Greek chicken skewers:
500 g (1 lb) boneless, skinless chicken breast or thighs, cut into 1-inch cubes
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar (optional, adds tang)
3 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme or rosemary
Salt and freshly ground black pepper, to taste
Wooden or metal skewers
For the lemon rice:
1 tbsp olive oil
1 small onion, finely chopped
1 cup basmati or long-grain rice
2 cups low-sodium chicken broth (or water)
1 tbsp lemon juice + 1 tsp lemon zest
Salt, to taste
2 tbsp fresh parsley, chopped
Optional sides/garnishes:
Cucumber yogurt sauce (Greek tzatziki)
Tomato and cucumber salad with olive oil and herbs
Extra lemon wedges for serving
Instructions
1. Marinate the chicken
In a bowl, mix olive oil, lemon juice, vinegar, garlic, oregano, thyme, salt, and pepper.
Add the chicken pieces, toss well to coat, and cover.
Let marinate in the refrigerator for 30–60 minutes (or up to 4 hours for deeper flavor).
2. Prepare the lemon rice
Heat olive oil in a saucepan over medium heat.
Add onion and sauté for 3–4 minutes until soft and fragrant.
Add rice and stir for 1 minute to coat in the oil.
Pour in broth, lemon juice, and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until rice is tender and liquid is absorbed.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
Stir in lemon zest and fresh parsley before serving.
3. Cook the chicken skewers
Thread marinated chicken onto skewers.
Heat a grill pan or outdoor grill over medium-high heat and lightly oil the surface.
Grill skewers for 8–10 minutes, turning occasionally, until golden brown and cooked through.
(Alternatively, bake at 200°C / 400°F for 18–20 minutes, turning once halfway through.)
4. Serve
Serve the skewers over a bed of lemon rice.
Add a spoon of tzatziki on the side, plus a fresh salad for a complete Mediterranean meal.
Garnish with extra parsley and a squeeze of fresh lemon juice.
Notes & Tips
Chicken thighs stay juicier, but breasts work well if not overcooked.
Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
Add a pinch of ground cumin or coriander to the marinade for extra depth.
For more Mediterranean color, mix roasted red peppers or chopped spinach into the rice.
❓ Frequently asked questions FAQs
Q: Can I make this ahead?
A: Yes — marinate the chicken and store it up to 24 hours in the fridge. Cook fresh when ready.
Q: What can I serve with it?
A: Pair it with tzatziki, hummus, Greek salad, or grilled vegetables like zucchini or bell peppers.
Q: Can I make it without a grill?
A: Absolutely — pan-sear the chicken in a skillet over medium-high heat until golden on both sides.
Nutritional Information
Calories: ~480 kcal
Protein: 38 g
Carbohydrates: 40 g
Fat: 15 g
Fiber: 2 g
Sodium: 520 mg