Jamie Purviance
Lemon-Oregano Chicken Kabobs over Confetti Rice
People
Serves 4
Grilling Time
8 to 10 min.
Prep Time
25 min.
Marinating Time
2 to 4 h
- People
- Serves 4
- Grilling Time
- 8 to 10 min.
- Prep Time
- 25 min.
- Marinating Time
- 2 to 4 h
the Ingredients
Marinade
- 3 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh oregano leaves
- 1 tablespoon minced garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 boneless, skinless chicken thighs, each about 140 grams
- 3 medium zucchini, about 340 grams total
Rice
- 1 tablespoon extra-virgin olive oil
- 120 grams finely chopped red onion
- 2 teaspoons minced garlic
- 80 grams finely chopped red bell pepper
- 80 grams finely chopped yellow bell pepper
- 185 grams long-grain white rice
- 480 milliliters low-sodium chicken broth
- ½ teaspoon kosher salt
- 2 tablespoons finely chopped fresh Italian parsley leaves
Special Equipment
- metal or bamboo skewers
Instructions
- 01 In a medium bowl whisk the marinade ingredients. Cut the chicken thighs into 4-centimeter pieces. Cut each courgette lengthwise in half, and then cut each half crosswise into 2.5-centimeter pieces. Add the chicken and zucchini pieces to the bowl with the marinade and turn to coat them thoroughly. Cover and refrigerate for 2 to 4 hours.
- 02 If using bamboo skewers, soak them in water for at least 30 minutes.
- 03 Prepare the grill for direct cooking over medium heat (180° to 230°C).
- 04 Meanwhile, prepare the rice. In a medium saucepan over medium-high heat on the stove, warm the oil. Add the onion and garlic and cook until they start to soften, about 2 minutes, stirring occasionally. Add the peppers and cook until they start to soften, about 2 minutes. Add the rice and cook for 1 minute, stirring occasionally. Pour in the broth, add the salt, and bring to a boil. Cover, reduce the heat to low, and simmer very gently until all the liquid has been absorbed, about 20 minutes. Remove from the heat and stir in the parsley. Keep warm.
- 05 Thread the chicken pieces and the zucchini pieces alternately onto skewers. Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the kabobs warm over the rice.
the Ingredients
Marinade
- 3 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh oregano leaves
- 1 tablespoon minced garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 boneless, skinless chicken thighs, each about 140 grams
- 3 medium zucchini, about 340 grams total
Rice
- 1 tablespoon extra-virgin olive oil
- 120 grams finely chopped red onion
- 2 teaspoons minced garlic
- 80 grams finely chopped red bell pepper
- 80 grams finely chopped yellow bell pepper
- 185 grams long-grain white rice
- 480 milliliters low-sodium chicken broth
- ½ teaspoon kosher salt
- 2 tablespoons finely chopped fresh Italian parsley leaves
Special Equipment
- metal or bamboo skewers
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