Mediterranean Chicken Skewers with Herbed Rice, Grilled Zucchini & Tzatziki
This dish brings together tender, marinated chicken skewers grilled to perfection, fragrant herbed rice, smoky grilled zucchini, and cool creamy tzatziki. It’s a complete Mediterranean feast — fresh, healthy, and full of color and flavor.
Prep time: 25 minutes
Marinating time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Ingredients
For the Chicken Skewers
1 ½ lbs (700g) boneless, skinless chicken breast or thighs, cut into 1½-inch cubes
3 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp paprika
Salt and pepper, to taste
Wooden or metal skewers
For the Herbed Rice
1 cup basmati or long-grain rice
2 cups chicken or vegetable broth
1 tbsp olive oil or butter
1 garlic clove, minced
¼ cup fresh parsley, chopped
2 tbsp fresh dill or mint, chopped
1 tbsp lemon zest
Salt, to taste
For the Grilled Zucchini
2 medium zucchinis, sliced lengthwise into thin strips
1 tbsp olive oil
Salt and pepper, to taste
Optional: squeeze of lemon juice
For the Tzatziki Sauce
1 cup Greek yogurt
½ cucumber, grated and drained
1 garlic clove, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or mint, finely chopped
Salt and pepper, to taste
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
Add chicken pieces and toss to coat well.
Cover and marinate for at least 30 minutes (up to 2 hours for deeper flavor).
Thread the chicken onto skewers.
Step 2: Cook the Herbed Rice
Heat olive oil or butter in a saucepan over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add rice and toast for 1 minute.
Pour in broth, bring to a boil, then cover and simmer on low for 15 minutes.
Remove from heat, fluff with a fork, and stir in parsley, dill/mint, lemon zest, and a pinch of salt.
Step 3: Grill the Chicken
Preheat a grill pan or outdoor grill to medium-high heat.
Grill chicken skewers for 10–12 minutes, turning occasionally until golden and cooked through (internal temp 165°F/74°C).
Step 4: Grill the Zucchini
Brush zucchini slices with olive oil and season with salt and pepper.
Grill for 2–3 minutes per side until tender with nice grill marks.
Drizzle with a little lemon juice if desired.
Step 5: Make the Tzatziki
In a bowl, mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill/mint, salt, and pepper.
Chill in the fridge until ready to serve.
Step 6: Assemble and Serve
Serve the chicken skewers over herbed rice.
Add grilled zucchini on the side.
Spoon tzatziki generously on top or serve in a small bowl for dipping.
Notes & Tips
For juicier chicken: Use thighs instead of breasts.
For extra flavor: Add a sprinkle of feta or a drizzle of tahini over the finished dish.
Meal prep: The chicken, rice, and tzatziki all store well for up to 3 days in the fridge.
Vegetarian option: Replace chicken with marinated halloumi or tofu cubes.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
A: Yes! Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and cooked through.
Q: Can I use brown rice or quinoa?
A: Absolutely — adjust the cooking time and liquid accordingly.
Q: How do I make it dairy-free?
A: Use a dairy-free yogurt (like coconut or almond-based) for the tzatziki.
Nutritional Information
Calories: 520 kcal
Protein: 40g
Fat: 18g
Carbohydrates: 45g
Fiber: 3g
Sugar: 4g