Smoky Chicken Skewer Bowl (Printable Version)
Smoky grilled chicken skewers over rice with fresh veggies and tangy yogurt sauce—simple, satisfying bowl.
# What You Need:
→ Chicken Skewers
01 - 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tbsp olive oil
03 - 2 tbsp smoked paprika
04 - 1 tbsp lemon juice
05 - 1 tbsp soy sauce (use gluten-free if needed)
06 - 2 garlic cloves, minced
07 - 1 tsp ground cumin
08 - 1 tsp salt
09 - ½ tsp 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 tbsp olive oil
18 - Lemon wedges, for serving
→ Yogurt Sauce
19 - ½ cup plain Greek yogurt
20 - 1 tbsp lemon juice
21 - 1 tbsp fresh dill or mint, chopped
22 - 1 garlic clove, minced
23 - Salt and pepper to taste
# How To Make It:
01 - In a large mixing bowl, whisk together olive oil, smoked paprika, lemon juice, soy sauce, minced garlic, ground cumin, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to penetrate.
03 - Remove the chicken from the refrigerator and thread the marinated pieces tightly onto the soaked bamboo skewers, leaving a small gap between each piece for even cooking.
04 - 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 once, until the chicken is cooked through and lightly charred on the edges.
05 - 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.
06 - Divide the cooked rice evenly among four serving bowls. Arrange cherry tomatoes, diced cucumber, sliced red cabbage, avocado, and fresh cilantro or parsley over the rice. Drizzle lightly with olive oil.
07 - Place the grilled chicken skewers over each assembled bowl. Drizzle generously with the prepared yogurt sauce and serve immediately with lemon wedges on the side.
# Helpful Hints:
01 -
- The smoky char on the chicken paired with the cooling yogurt sauce is the kind of contrast that keeps you going back for another bite.
- Everything comes together in under an hour, which makes it realistic for actual busy evenings.
- The bowl setup means everyone can customize their own, so picky eaters are suddenly happy eaters.
02 -
- If you skip soaking the skewers they will catch fire on the grill, which I learned the hard way during a dinner party that got dramatically more exciting than planned.
- Twenty minutes is the bare minimum for marinating, but even an hour in the fridge transforms the flavor dramatically for very little extra effort.
03 -
- Press the chicken pieces slightly flat against the cutting board before threading so more surface area hits the grill and you get better char.
- Double the yogurt sauce and use the extra as a dip for flatbread or roasted vegetables the next day.