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Halal Chicken Skewers

Course Main Course
Cuisine Mediterranean
Keyword chicken
Total Time 1 hour 45 minutes
Servings 4
Author Christine Ma

Ingredients

Halal chicken

  • 2 lb chicken breast or thighs cut into strips
  • 2 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon garlic minced
  • ½ cup olive oil
  • salt and pepper

Brown rice pilaf

  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced
  • 1 cup short grain brown rice
  • ¼ cup white wine
  • 2 cups chicken stock
  • 1 tablespoon butter

Tzatziki

  • 1 teaspoon garlic minced
  • ½ cup Greek yogurt
  • ¼ cup grated cucumber
  • 1 teaspoon fresh dill
  • 1 teaspoon lemon juice
  • salt and pepper

Hummus

  • 14 ounce canned chickpeas plus ⅓ cup reserved juices
  • 1 tablespoon lemon juice
  • 2 tablespoon tahini
  • 1 teaspoon garlic minced
  • 1 teaspoon cumin
  • salt and pepper
  • 2 tablespoon olive oil
  • 1 teaspoon za'atar seasoning

Marinated cherry tomatoes

  • 1 pint cherry tomatoes halved
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • salt and pepper

Feta

  • 1 cup feta cut into large chunks
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes

Instructions

  • Prepare the chicken. Blend the ingredients for the marinade (lemon juice – olive oil). Season the chicken with salt and pepper and pour marinade on top. Let sit for at least one hour and up to 4 hours.
  • Meanwhile, prepare the brown rice. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the garlic and saute for 30 seconds or until aromatic. Add the brown rice and toast for 1 minute, stirring frequently. Add the white wine and bring to a boil. When the white wine has almost all evaporated, add the chicken stock. Bring to a boil, cover, and reduce heat to low. Continue to cook for 50 minutes or until the liquid has evaporated and the rice is tender. Turn off the heat and let sit for at least 10 minutes before removing the lid.
  • Prepare the tzatziki. Combine all the ingredients in a bowl and season with salt and pepper. Let sit for 30 minutes or overnight.
  • Prepare the hummus. Combine the chickpeas with the remaining ingredients except for the olive oil, za'tar and reserved juices in a blender. With the blender on, slowly add the reserved chickpea juices until smooth. Drizzle in the olive oil. Season with salt and pepper and sprinkle za'atar on top. Set aside.
  • Make the marinated cherry tomatoes. Combine halved tomatoes with remaining ingredients, seasoning with salt and pepper. Set aside.
  • Season the feta with salt, pepper, olive oil, and red pepper flakes.
  • Heat the grill to medium-high. Remove the chicken from the marinade and skewer the chicken. Cook on the grill for 5-7 minutes, turning them over once grill marks appear. Remove from heat.
  • Serve halal chicken skewers with brown rice pilaf, tzatziki, hummus, marinated cherry tomatoes, and seasoned feta.