Smoky Grilled Chicken Kebab Bowls
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!
Ingredients
Ingredients:
Chicken Kebabs:
- 1 ½ lb. boneless chicken breast 2 large breasts, cut into bite-size cubes
- 2 Tbsp. plain Greek yogurt
- 1 Tbsp. mild red curry paste
- Juice of half a lime
- 1 tsp. honey
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- ½ tsp. black pepper
Easy Coconut Lime Rice:
- 2 cups basmati rice uncooked
- 1 13.5 oz. can organic coconut milk
- 1 cup low-sodium chicken or vegetable stock
- 1 handful cilantro chopped
- 2 Tbsp. lime juice juice of 1 lime
Fresh Pineapple Salsa:
- 2 cups fresh pineapple finely diced
- ½ small red onion chopped
- 2 Tbsp. fresh cilantro chopped
- 1 jalapeno seeds and ribs removed, finely chopped
- 1 red Fresno chile seeds and ribs removed, finely chopped (for less heat, use ¼ cup red bell pepper)
- 2 Tbsp. lime juice
- ¼ tsp. Sea salt
Sriracha Mayo:
- ¾ cup Kewpie mayonnaise Japanese or ¾ cup mayonnaise with ½ tsp. sugar
- 2 Tbsp. sriracha sauce use more or less depending on how spicy you want it
- 1 Tbsp. fresh lime juice
Instructions
Instructions:
- Start by making the Sriracha Mayo. In a small bowl, mix the Kewpie mayonnaise, sriracha and lime juice together. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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!!!
Notes
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.
Tried this recipe?Let us know how it was!