Your next BBQ go-to, these grilled chicken kebabs are marinated in a citrus glaze and served over a bed of green Jasmine Rice seasoned to perfection with a spinach and herb dressing.
Garlic Lemon Chicken Kebabs: Stir lemon zest, lemon juice, oil, garlic, oregano, salt and pepper. Toss chicken pieces with marinade. Let stand for at least 1 hour but up to 4 hours, covered and refrigerated. Evenly thread chicken and red onion onto 8 skewers.
Preheat grill to medium heat; grease the grate well. Grill kebabs, turning occasionally, for 12 to 15 minutes or until chicken is well-marked, cooked through and internal temperature registers 165°F.
Green Rice: Meanwhile, cook rice according to package directions.
In a blender, puree spinach, cilantro, parsley, garlic, olive oil, white wine vinegar, lemon zest, salt and pepper until smooth. Toss rice with green dressing until well coated. Serve rice with kebabs.
If using bamboo skewers, soak for at least 15 minutes in water to prevent skewers from burning on the grill.
Substitute chicken with pork tenderloin if desired.
For vegetarian dish, stir cooked lentils into rice and substitute chicken with mushrooms.
If you’re looking for something new and delicious to serve at your next BBQ or for a weeknight dinner, try out these chicken kebabs marinated in an herb and citrus blend of lemon zest, lemon juice, oil, garlic, oregano, salt, and pepper. We recommend the chicken marinate for at least 1-4 hours so the chicken can really soak up the flavor.
If the kebabs weren’t enough on their own, we’ve also created a side of seasoned rice that complements the flavors perfectly! With a blend of fresh herbs like spinach, parsley and cilantro with garlic, olive oil, white wine vinegar, lemon zest, salt and pepper, you’ve got a filling and flavorful meal.
If you want to make this a vegetarian meal, simply swap out the chicken for other vegetables like mushrooms, peppers, eggplant, onion or zucchini. Not to mention, it’s a great way to use up any leftover rice from yesterday’s dinner or if you’re all about cooking up a large batch of jasmine rice and using it throughout the week.
You can also use alternative rice recipes such as a plate of Mexican White Rice instead of green rice.
Although Chef Pati Jinich’s recipe is prepared with Mahatma® White Rice, it will be equally delicious with thai jasmine rice. Discover the similarities and differences between these two alternatives to make a delicious green rice dish – which is your favorite one? This recipe yields 6 to 8 servings.
2 cups Mahatma® White Rice
2 poblano peppers cut into chunks
1/2 cup water
2/3 cup cilantro leaves
2 garlic cloves
1 1/2 tsp kosher or sea salt
3 cups chicken broth
3 tbsp vegetable oil
1/3 cup coarsely chopped white onion
1 tbsp lime juice
1/2 cup crumbled queso fresco (optional)
1. Soak rice in hot water for about 5 minutes. Drain in a sieve and rinse under cold water until it runs clear; drain well.
2. In a blender or food processor, puree chiles with 1/2 cup water, cilantro, garlic, and salt until smooth. Pass the puree through a ﬁne sieve into a large liquid measuring cup; note the amount and set aside. Pour enough chicken broth into another liquid measuring cup to make 4 cups liquid total. Keep liquids in separate cups.
3. Heat oil in a medium saucepan over medium-high heat. Add rice and cook, stirring often, for 3 to 4 minutes. Add onion and sauté until slightly softened, 1 to 2 minutes.
4. Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in chicken broth and lime juice. Bring to a boil, cover, and reduce the heat to low. Cook until most of the liquid has been absorbed, about 15 minutes. Let the rice rest, covered, for at least 5 minutes.
5. Fluff the rice with a fork and serve with the crumbled cheese on top, if using.