Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (240ml) plain Greek yogurt (full-fat or non-fat)
  • 1/4 cup (60ml) olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 tablespoon olive oil
  • 1 cup (180g) long-grain rice, rinsed
  • 2 cups (480ml) chicken broth or water
  • 1 lemon, zest and juice
  • 1/4 cup (loosely packed) fresh herbs (parsley, dill, mint), chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. In a medium bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, oregano, salt, pepper, and parsley (if using).
  2. Add the chicken cubes to the marinade, ensuring they are well coated. Transfer to a resealable bag or airtight container. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Heat olive oil in a medium saucepan over medium heat. Add rice and cook for 1 minute, stirring constantly.
  4. Add chicken broth (or water), lemon zest, lemon juice, salt, and pepper to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and stir in the chopped herbs.
  5. Thread the marinated chicken onto skewers. Discard the marinade.
  6. Preheat grill to medium-high heat. Grill the chicken skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and lightly charred (internal temperature reaches 165°F or 74°C).
  7. Serve the grilled chicken skewers hot over a bed of lemon-herb rice.