These Oven-Baked Chicken Skewers with Rice and Vegetables offer a complete, vibrant, and deeply flavorful all-in-one traybake meal. Cubes of chicken breast are marinated in a savory garlic-yogurt spice blend, threaded onto skewers, and placed directly over a baking dish loaded with rice, tender carrots, sweet peas, tomatoes, and onions.
As the dish bakes under foil, the chicken juice drips into the rice, allowing every grain to absorb incredible depth of flavor before the skewers are uncovered to turn crisp and golden!
Recipe Overview
- Prep Time: 15 minutes (plus 15 minutes marinating)
- Cook Time: 40–50 minutes
- Servings: 3–4 portions
Ingredients
For the Yogurt-Marinated Chicken Skewers:
- 2 large chicken breasts (cut into uniform bite-sized cubes)
- 2 tbsp plain yogurt
- 1 tbsp extra virgin olive oil
- 2–3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp turmeric (optional, for warm color)
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- Wooden skewers (soaked in water for 20 minutes)
For the Vegetable Rice Base:
- 1 cup long-grain rice (rinsed and drained)
- ½ cup sweet green peas (fresh or frozen)
- 1–2 small carrots, finely diced
- 1 medium tomato, finely chopped
- 1 small onion, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, finely chopped
- 2 cups hot water or chicken broth
- ½ tsp salt and black pepper (for the rice)
Step-by-Step Instructions
1. Marinate and Thread Chicken
In a medium bowl, combine the chicken cubes with plain yogurt, 1 tablespoon olive oil, minced garlic, paprika, dried parsley, turmeric, salt, and freshly ground black pepper. Mix thoroughly until the chicken is completely coated and set aside to marinate for 10 to 15 minutes. Thread the marinated chicken cubes evenly onto the soaked wooden skewers.
2. Assemble the Rice & Vegetable Base
Preheat your oven to 180°C (350°F). In a deep baking dish or casserole dish, combine the rinsed rice, sweet green peas, diced carrots, chopped tomato, and chopped onion. Add 2 tablespoons of olive oil, fresh chopped parsley, salt, black pepper, and pour in 2 cups of hot water or chicken broth. Stir well to distribute the vegetables and rice evenly across the bottom.
3. Arrange Skewers on Top
Place the assembled chicken skewers directly on top of the rice and vegetable mixture, resting them across the rim or on top of the liquid layer.
4. Bake Covered, Then Roast Uncovered
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 to 35 minutes until the rice absorbs the liquid and becomes tender. Remove the foil and bake for an additional 10 to 15 minutes, or until the chicken skewers develop a beautiful golden exterior and are fully cooked through.
5. Serve Warm
Remove from the oven, garnish with extra fresh parsley, and serve the chicken skewers directly over the fluffy vegetable rice!
Helpful Cooking Tips
- Soak Wooden Skewers: Soaking the wooden skewers in water for 15 to 20 minutes before baking prevents them from charring or burning in the oven.
- Keep Chicken Cubes Uniform: Cut the chicken breast into equal 1-inch cubes so all skewers cook at the same rate without drying out.
- Liquid Ratio Matters: Ensure you use 2 cups of liquid for 1 cup of long-grain rice to guarantee fluffy, fully cooked rice beneath the steam of the foil.
Tasty Customization Ideas
- Veggie Additions: Add sweet corn kernels, diced red bell peppers, or sliced mushrooms into the rice mixture for extra color and texture.
- Citrus Lift: Squeeze fresh lemon juice over the chicken skewers right after removing them from the oven for a bright finish.
- Spicy Twist: Add ½ teaspoon of chili flakes or cayenne pepper into the yogurt chicken marinade for an extra kick of heat.
Serving Suggestions
Serve these Baked Chicken Skewers over Vegetable Rice hot alongside a bowl of cool tzatziki yogurt dip, a fresh Mediterranean cucumber salad, or warm pita bread!
