Smoky Grilled Chicken Kebab Bowls
Then… When our oldest daughter moved to Philadelphia, she loved trying all of the fantastic eateries all over the city. And every once in a while, she would find a dish she really liked and recreate it at home. That is how Smoky Grilled Chicken Kebab Bowls with Easy Coconut Lime Rice, Fresh Pineapple Salsa and Sriracha Mayo was born! She shared the first version of the recipe a couple years ago, when we were all housebound during Covid. You know – when everyone (including me) was trying to make sourdough bread and TikTok baked feta pasta. I never did get my sourdough bread to rise properly, but that’s a story for another day – haha! Now… Today, I updated the original recipe with some flavorful additions to the chicken marinade, added this awesome Easy Coconut Lime Rice, and changed up the Fresh Pineapple Salsa. This is a total flavor bomb!!! You have a bed of fluffy Basmati rice seasoned with coconut milk and lime juice, topped with perfectly grilled, yogurt marinated chicken kebabs. Then you top that with juicy, pineapple salsa and add a generous drizzle of sriracha mayo. YUM!!! This Looks Complicated – Can I Make Some of It Ahead of Time? The simple answer – YES! You can totally make the Fresh Pineapple Salsa and Sriracha Mayo a couple days ahead. Or, even easier, pick up some ready made fresh pineapple salsa in the produce section of your local grocery store. It won’t be quite the same, but works great when you are short on time! You can also prep and marinate the chicken overnight, so all you have to do is put it on the skewers. The yogurt and lime juice will keep the chicken moist and tender on the inside and help give you that crispy, grilled outside. I can’t wait for you to try this! It’s SOOOO GOOD!!! How to Make Smoky Grilled Chicken Kebab Bowls Prepare the KEbabs In a medium bowl, combine the Chicken Kebab marinade ingredients (Greek yogurt, curry paste, honey, lime juice, garlic powder, smoked paprika, salt, and pepper). Add the cubed, boneless chicken breast. Toss to combine well and set aside to marinate for 30 minutes in the refrigerator. *If you are using wooden skewers, take 4-8 skewers and soak them in a shallow dish while the chicken is marinating. This will prevent the skewers from burning on the grill. Making the rice Then begin making the Easy Coconut Lime Rice. Put the uncooked rice into a bowl and rinse until the water runs clear. Drain and put into the rice cooker. Add the coconut milk, stock, and chopped cilantro. Stir to mix. Cook on the white rice setting. While the rice is cooking and the chicken is marinating, make the Fresh Pineapple Salsa. Salsa Time! Combine the pineapple, onion, cilantro, and peppers. Add the lime juice and salt. Stir to combine. Taste and add additional lime juice or salt as needed. Set the salsa aside to rest for 10 minutes to allow flavors to blend before serving. Rice When the rice cooker switches to warm, open the lid and let the rice sit for 10 minutes to allow the extra steam to evaporate. Drizzle the lime juice over the top and fluff the rice. Grill time Take the chicken out of the refrigerator. Put 4-5 pieces on each skewer. Bring them out to the grill. Preheat the grill to medium heat. Lightly grease the grill rack. Place the chicken kebabs on the grill and close the lid. Cook for 4-5 minutes, flip, and cook for an additional 4-5 minutes. Check that chicken is done and at a minimum temperature of 165°F. Pull off of the grill. Assemble Scoop the desired amount of Easy Coconut Lime Rice onto the plates. Arrange 1-2 chicken kebabs on each. Spoon 3-4 Tbsp. of Fresh Pineapple Salsa over the top. Drizzle with the Sriracha Mayo. Enjoy! Juicy, yogurt marinated chicken kebabs served on a bed of fluffy Basmati rice steamed in coconut milk is topped with sweet, juicy, pineapple salsa and spicy sriracha mayo! Perfect balance of sweet and heat! Sooo good! You might also enjoy
Grilled Mahi Mahi
Mahi Mahi is one of my favorite fish to prepare. It is easy to work with and its firm white flesh and mild flavor lends itself to a variety of seasonings and dishes. For my Grilled Mahi Mahi, I use one of my favorite grilling spice blends to give it a smoky flavor, perfect for fish! To serve, I added a bright Mango Salsa and a bed of coconut lime rice. You can click this link for the Easy Coconut Lime Rice. Use your favorite prepared mango salsa or try my recipe for Pineapple Salsa! Both are delicious options! You can also simply serve the Grilled Mahi Mahi with a fresh squeeze of lemon and grilled vegetables. A delicious, light, and wonderful spring meal! How to Make Grilled Mahi Mahi Preheat Preheat a gas grill to medium heat. Lightly grease the grill rack. Spice Blend In a small bowl, combine all of the spices. Season Fish Pat fillets dry with paper towels. Drizzle the Mahi Mahi with olive oil. Generously coat the fish on both sides with the spice blend. Grill Place the Mahi Mahi filets on the grill and close the lid. Grill for 5 minutes on the first side, then carefully flip and grill the other side for 4 minutes or until the fish flesh is opaque. Enjoy! sErving Suggestions Squeeze fresh lemon juice over the top before serving. GArnish Garnish with fresh Pineapple or Mango Salsa. Serve Serve on a bed of Easy Coconut Lime Rice or with a side of grilled vegetables. Wild caught Mahi Mahi dusted with a smoky seasoning blend and grilled to perfection! You might also enjoy
Spicy Southwest Salad
Easy weeknight meal, bursting with Southwest flavors! This hearty salad will satisfy even the hungriest members of your family. Perfect for those busy nights, driving kids back and forth to school activities. You can have it on the table within 30 minutes. Want to make it even easier? You can prepare the salad earlier in the week – it will keep for 3-4 days. Use beef fajita strips from the frozen aisle or refrigerated, grilled chicken from the prepared meat section. Use store-bought Southwest ranch dressing How to Make Spicy Southwest Salad Prepare the salad: Put the chopped romaine into a large serving bowl or platter. Arrange corn, tomatoes, avocado, red onion and cheese around the bowl. Sprinkle the crushed Doritos over the top. Set aside while you prepare the meat. Prepare the meat: Preheat grill or grill pan to medium. Brush olive oil on the steak or chicken and season with your favorite Southwest rub. Grill, flipping once. Steak should be done to an internal temperature of 135° F for medium. Chicken should be done to an internal temperature of 165° F. Once done, let rest for 5-10 minutes. Cut into ½” slices. Assemble: Add sliced steak or chicken. Drizzle with Southwest ranch dressing. Add any additional toppings you choose, such as pickled jalapeño slices, fresh cilantro, or lime wedges. Enjoy! Pro Tip Want homemade taste without the work??? Doctor up store-bought Southwest ranch dressing to taste homemade! Add the following: 1 Tbsp. pickled jalapeños, finely chopped The juice from half a lime 1 Tbsp. fresh, chopped cilantro. Make Your Own: Click this link for my homemade Southwest Ranch Dressing: https://buddhabellybistro.net/southwest-ranch-dressing/ homemade Southwest Ranch Dressing Spicy Southwest Salad. Easy, 30-minute salad filled with juicy tomatoes, sweet corn, creamy avocado, grilled steak, and a spicy Southwest ranch dressing. Perfect for those busy nights, driving kids back and forth to school activities. You might also enjoy
Bruschetta Chicken
I love summer! It’s a time when the garden is bursting with fresh vegetables and you can spend the evening on the patio grilling and relaxing with your family. A few years ago, our oldest daughter requested Bruschetta Chicken. Using our garden vegetables and locally made mozzarella, we created this dish. Serve with your favorite vegetables or a simple salad and of course, a nice glass of wine! This is a delicious summer dish. Great for an outdoor family meal! Fresh summer tomatoes and mozzarella elevate the flavor! You might also enjoy
Grilled Asian Chicken Salad
On hot, summer days, we love to have salad for dinner. The more colorful and crunchy it is, the better! I’m sharing one of our favorites today – Grilled Asian Chicken Salad. Tons of flavor, textures, healthy, and the dressing adds that umami we all crave! Bright, crunchy salad with fresh oranges and warm, simply seasoned, grilled chicken. Topped with an awesome Asian dressing! You might also enjoy
Farro Bowl with Grilled Chicken and Asparagus
I’ve become a big fan of farro. It has a wonderful, nutty, chewy texture that goes great with chicken and vegetables. It is healthy and helps keep your blood sugar levels stable too. Packed full of fresh, bold flavors and good for you! Hearty farro bowl with tons of flavor!