Grilled Chicken Kebab Platter
This vibrant Grilled Chicken Kebab Platter brings the authentic flavors of the Middle East to your table. Tender, marinated chicken skewers are grilled to perfection, served alongside fragrant yellow rice, a refreshing tabbouleh salad, and crisp vegetables, all brought together with a creamy white garlic sauce and a spicy red chili sauce. It's a wholesome and satisfying meal perfect for any gathering.
Ingredients
- 680 grams boneless skinless chicken thighs or breasts cut into 1-inch cubes
- 1/2 cup plain yogurt
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion cut into 1-inch pieces
- 1 medium bell pepper (any color) cut into 1-inch pieces
- 1 cup basmati rice rinsed
- 2 cups chicken broth or water
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon salt (for rice)
- 1 tablespoon butter or olive oil (for rice)
- 1/2 cup mayonnaise (or plain yogurt for a lighter version)
- 2 cloves garlic minced (for white sauce)
- 1 tablespoon lemon juice (for white sauce)
- 1 tablespoon water or more to thin (for white sauce)
- 2 tablespoons chili paste (like sriracha or harissa) OR 1 fresh red chili finely minced
- 1 clove garlic minced (for red sauce)
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 cup fine bulgur wheat
- 1 cup hot water (for bulgur)
- 1 bunch fresh parsley finely chopped
- 1/2 cup fresh mint finely chopped
- 1 medium tomato diced (for tabbouleh)
- 1/2 medium cucumber diced (for tabbouleh)
- 1/4 cup lemon juice (for tabbouleh)
- 1/4 cup olive oil (for tabbouleh)
- 1/4 head red cabbage shredded
- 1 medium tomato sliced
- 1/2 medium cucumber sliced
Instructions
- Marinate Chicken: In a bowl, combine yogurt, minced garlic, lemon juice, olive oil, oregano, paprika, salt, and pepper. Add chicken cubes, mix well, cover, and refrigerate for at least 30 minutes, preferably 2-4 hours, or overnight.
- Prepare Tabbouleh: Place bulgur in a heatproof bowl. Pour hot water over it and let it sit for 15-20 minutes, until softened. Drain any excess water, then fluff with a fork. In a large bowl, combine bulgur, chopped parsley, mint, diced tomato, and diced cucumber. Whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over the tabbouleh and toss to combine. Set aside.
- Cook Yellow Rice: In a medium saucepan, melt butter or heat olive oil over medium heat. Add rinsed basmati rice, turmeric, and salt. Stir for 1 minute. Pour in chicken broth (or water), bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
- Make Sauces: For white garlic sauce, combine mayonnaise (or yogurt), minced garlic, lemon juice, water, and salt. Stir until smooth, adding more water if needed to reach desired consistency. For red chili sauce, combine chili paste (or minced chili), minced garlic, vinegar, sugar, and salt. Mix well.
- Assemble Skewers & Grill: Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning. Thread marinated chicken cubes alternately with onion and bell pepper pieces onto skewers.
- Grill Kebabs: Grill skewers for 4-6 minutes per side, turning occasionally, until chicken is cooked through and lightly charred. Ensure chicken reaches an internal temperature of 165°F (74°C).
- Serve: Arrange yellow rice on a large platter. Place grilled chicken kebabs on top. Serve with generous portions of tabbouleh, shredded red cabbage, sliced tomato, and cucumber. Drizzle with white garlic sauce and red chili sauce according to taste.
Notes
For best flavor, marinate the chicken for at least 4 hours, or overnight. You can prepare the tabbouleh and sauces ahead of time. Adjust chili sauce spice level to your preference. Serve with warm pita bread or fresh lemon wedges for extra zest.