Chicken Shish Kebab With Lemon Rice

Enjoy these juicy shish kebabs and rice along with a refreshing cucumber or avocado salad. This Chicken kebab and rice is one of my favorite weeknight meals. I love that I can take care of the protein, vegetables, and carbs, all in one shot. It comes together in just 30 minutes, most of which is hands-off cooking time.

This recipe is my Indian twist on the classic middle-eastern Shish kebab, which is also known as kabob or shish kabob.

What is Shish Kebab?

Shish kebab is a dish in which bite-size pieces of meat, typically lamb or chicken, are threaded onto a skewer and grilled. The name of the dish is derived from the Turkish word ‘sis’, meaning spit or skewer. Let’s get started on this easy recipe!

Ingredients - Notes & Substitutions

I’ve broken down the ingredient list into three parts - lemon rice, chicken skewers, and marinade. Here’s a look at what we need:

Lemon Rice

Pilaf: For lemon rice you need basmati rice, water, split urad dal, ghee, brown mustard seeds, serrano chiles, curry leaves, cashews, ginger, and fresh lemon juice. Spices: We’re using salt, turmeric, and ground cumin to flavor the rice. You can also check out the detailed recipe for lemon rice.

Shish Kebab Skewers

Chicken: I love the clean flavor of boneless skinless chicken breasts, but chicken thighs would work just as well. Cut into 1-inch pieces so they can absorb the marinade and cook evenly. Vegetables: my family loves the combination of peppers, zucchini, onions, and cherry tomatoes, but I switch the vegetables from time to time. Other vegetables that work great include potatoes, sweet potatoes, mushrooms, and butternut squash. Be sure to cut the larger veggies into 1-inch pieces. Bamboo Skewers: 6-inch skewers work great for me. If you’re air frying or broiling, soak the skewers in water for 20 minutes prior to cooking so they don’t burn.

Marinade

Greek Yogurt: go for full-fat plain Greek yogurt for the richest flavor. Lemon Juice & Olive Oil: Lemon adds brightness and acidity, and the oil adds richness. Seasoning + Spices: I use a mix of salt, garlic powder, ginger powder, paprika, red pepper flakes, garam masala, and coriander powder. Feel free to adjust or omit the red pepper flakes to your desired spice level. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make

This easy chicken shish kebab recipe is ready in under 30 minutes, with the option to prepare the chicken in the Instant Pot, or Air Fryer. Here’s how:

Step 1: Soak Rice & Prep Ingredients

Rinse rice 2-3 times until the water runs clear, then soak it while you prepare the vegetables, chicken, and marinade. Rinse the urad dal and set it aside.

Step 2: Prepare Marinade & Build Skewers

Prepare the marinade in a bowl by mixing together greek yogurt, olive oil, lemon juice, and dry spices. Add chicken and vegetable pieces and toss well. Prepare the skewers by threading a cherry tomato, then a piece of onion, green pepper, red pepper, and zucchini, followed by chicken, then repeat. Prepare the remaining skewers. You should be able to make 6 skewers from this quantity.

Step 3: Assemble Lemon Rice

Preheat the Instant pot by turning on Saute. Wait till it reads “hot”, and add ghee, mustard seeds, and split black gram lentils (urad). When the mustard seeds splutter and the lentils look light-golden, add green chilies, curry leaves, cashews, ginger, salt, and spices, and saute for 30 seconds. Add drained rice and water, and give it a stir.

Step 4: Pressure Cook

To cook the shish kebab along with rice, add a tall trivet, or steamer rack, in the pot with rice. Place the skewers on top of that. Close the lid and pressure cook for 6 minutes on high pressure. If you’re cooking chicken in the air fryer, then simply close the lid and pressure cook the rice for 6 minutes. After the cooking is done, wait for 5 minutes then manually release the remaining pressure.

Alternate Cooking Method for Shish Kebab: Air Fryer

Alternatively, cook the skewers in the air fryer at 400°F for 10 minutes. No need to shake the basket.

How to check if the chicken is cooked? Insert a meat thermometer in the thickest piece. If the internal temperature reaches 165°F, the chicken is cooked.

Serving Suggestions

Drizzle some lemon juice over the skewers and fluff the rice with a fork before serving. Here are some interesting ways you can serve this dish: Salad: Add more greens and crunch to your meal and serve it with kachumber salad or cucumber avocado tomato salad. Chutney: Serve alongside cilantro chutney, mint chutney, or this vibrant green goddess sauce for extra awesomeness. Alternate Grains: Serve it with quinoa tabbouleh instead of rice. Low-Carb Meal: Pair these shish kebabs with cilantro lime cauliflower rice, or Indian cauliflower rice, and cucumber avocado tomato salad for a satisfying and delicious low-carb meal.

Try a Vegetarian Variation

Vegetarian Shish Kebabs: Substitute the chicken cubes with paneer cubes or extra-firm tofu cubes.

How to Store

Leftover chicken shish kebabs will keep in an airtight container or tightly wrapped in aluminum foil or plastic wrap for up to 4 days. Freezer: Remove the chicken and vegetables from the skewers. Place in a zip-top plastic storage bag and seal tight. Freeze for up to 1 month. Thaw overnight in the fridge. Reheating Instructions: Reheat the kababs on the skewer in a 350°F oven until just warmed through, about 10-15 minutes. Or, remove the chicken and vegetables from the skewers. Heat in a skillet over medium heat until warmed through.

Recipe Tips & Notes

Skewers: If there are any splits or splinters on the bamboo skewers, rub two together over one another, as if you were sharpening a knife.Soaking: If you’re air frying, soak the skewers in water for 20 minutes prior to cooking to prevent them from scorching.Marinade: Marinating the chicken for 20 minutes to an hour will impart much more flavor and keep the meat tender and juicy. If short on time, marinate the chicken and vegetables on the skewers. Size: Make sure to cut the chicken and vegetables all roughly the same size for even cooking. 1-inch cubes work best.Vegetarian: Replace the chicken with 1 pound paneer or tofu, cut into 1-inch cubes. Cooking times remain the same.Low Carb: Skip the lemon rice and serve these kebabs with cauliflower rice instead along with a salad of choice.