Middle Eastern Chicken Kebab Plate
Charred chicken skewers with saffron rice, grilled vegetables, and bright pickled toppings — a showstopping weeknight dinner that tastes like a restaurant but cooks in 25 minutes on one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 52g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 2 medium bell peppers (red or yellow), cut into 1-inch squares
- 2 large Roma tomatoes, halved lengthwise
- 2 cups cooked saffron rice (or yellow rice pilaf)
- 1 large carrots, sliced into thin rounds
- ½ cup yogurt
- 2 cloves garlic, minced
- 2 whole limes, halved
Instructions
- 1
Thread chicken and peppers alternately onto two metal or soaked wooden skewers, packing tightly.
- 2
Whisk yogurt with minced garlic, salt, and pepper. Brush the mixture over the skewers until fully coated.
- 3
Heat a grill pan or cast iron skillet over medium-high until smoking, about 2 minutes.
- 4
Lay skewers in the pan without moving for 3 minutes. Flip and cook 2–3 minutes more until charred edges appear.
- 5
In the remaining space, sear tomato halves cut-side down for 2 minutes, then flip. Transfer all to a plate.
- 6
Plate warm saffron rice, arrange skewers and grilled tomatoes on top, scatter raw carrot rounds around, and serve with lime wedges and pickles.
Tools you’ll need
- two metal or wooden skewers (soaked if wooden)
- grill pan or 12-inch cast iron skillet
- tongs
- small bowl (for yogurt marinade)
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