FUN FACT! Did you know, that to keep your broiler on for more consistent amounts of time, you should actually keep not only the broiler door (if your broiler flame is underneath the main area of the oven) but your actual oven door open/cracked to stimulate better airflow and a more consistent cook? This chick had NO idea and have likely been one of the many frustrated cooks who just want their food to cook in a timely fashion…
Now that I know exactly how to keep my flame on for longer periods of time without it shutting down and me waiting five minutes before it clicks back on, I made kebabs! Yes, real, honest to goodness kebabs! We still don’t have a grill (with a minimal and shared backyard, we are postponing our purchase of a Big Green Egg) but the broiler is the next best thing to use (provided it cooperates, of course) to get that grill-esque appearance and taste, so I took my new found knowledge and put it to good use on the Chicken Kebabs I have been aching to try! There’s a neat little Mediterranean place a block from our house that has REALLY yummy chicken kebabs and dill rice, but I really wanted to try making it on my own because I’m trying to figure out recipes and dishes that we typically order out (except pizza…one of these weekends, when Frankie isn’t busy with class or coaching or performing, I’m going to have him try making pizza at home) so that we can save some money on those last minute cravings – yes, some nights ordering in are just necessary after really long days, or it’s too late to make anything complicated, but for the most part, if I can make it at home, I’d rather do it because I’ve noticed time and again that after making it myself, I like it better…not with everything though! I already know that sushi is one of those things that I’ll never be able to do better at home than I would at some of the great sushi spots Frankie and I have gone to, or oysters, definitely not something I’d want to eat at home. And certain pastas…now yes, I can definitely make good pasta at home, BUT sometimes there’s just that dish that tips everything over the edge, you know?
BUT! This chicken kebab recipe is SUPER tasty, very easy, and fuss-free! And to all my fellow broiler frustrated cooks, hopefully the trick I learned helps you out some! — Cooking MaggiePrint
Broiled Chicken Kebabs, Tzatziki, & Dill Rice
- 2 chicken breasts, cut into 1-inch cubes
- 2 tbsp dried oregano
- 1 tbsp garlic, minced
- 1/4 cup olive oil
- Zest and Juice from 1 lemon
- 1 tsp cumin
- 2 tbsp dried parsley
- 1/2 tsp chili flakes
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Wooden skewers
- 1/2 cucumber, grated & drained
- 1 cup of plain greek yogurt
- 1 tsp garlic, minced
- 1/4 cup lemon juice
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp fresh dill leaves
- 1/8 tsp cayanne
- 1 cup long grain rice
- 1/2 onion, diced
- 1/2 tsp garlic, minced
- 2 tbsp olive oil
- 1 tbsp dried dill
- Juice and zest from 1/2 lemon
- 1 tsp salt
- 1 tsp ground black pepper
- 1 3/4 cups water
- Mix all pieces of chicken & spices in a bowl – let sit and marinade for 20-30 minutes.
- Turn your broiler to high (Note: KEEP YOUR OVEN DOOR and/or BROILER DOOR OPEN IF USING A BOTTOM BROILER! Will ensure your broiler stays on!) Cover a baking sheet in aluminum for easy clean up!
- Skewer about 5-6 pieces of chicken onto a skewer until you are out of chicken, and place on baking sheet.
- Cook chicken, about 8-10 minutes depending on your broiler – turn the skewers every 2-3 minutes for even browning! Serve with pita (mine is store bought), dill rice, and tzatziki sauce!
- Grate the cucumber and let sit to drain – you can also place the cucumber in a few layers of paper towel and squeeze out the water that way too.
- In a bowl, mix the rest of the ingredients together, then store in the fridge until ready to use.
- Wash your rice in a sieve until the water runs through it clean. (This will ensure no sticky/gummy rice!!!)
- Heat oil in a saucepan – add in onion until translucent, then add garlic for 1 minute.
- Add in rice, stirring constantly for 1 minute, then add the rest of the ingredients and bring to a boil.
- Lower heat to simmer, and cook until all liquid is absorbed. Let sit in the pan for 3-4 minutes, then fluff with a fork.