Mediterranean Chicken Skewers

KevEats Recipe • 1:1-ish Macros

Smoke + Sear • Lemon Rice Bowl

Smoked & Seared Mediterranean Chicken Skewers + Lemon Rice

Light smoke for depth, then a ripping-hot sear for charred edges. Served over lemon rice to keep the carbs close to a 1:1 with protein — balanced, filling, and stupid flavorful.

Yield: 4 bowls Target: ~415 kcal • ~37 g P • ~37 g C • ~10 g F per bowl (approx.) Prep: 15 minutes Marinate: 30 min–12 hr Cook: 30–45 minutes

Print Recipe

Macros (per bowl – approx.)

Calories ~415 kcal

Protein ~37 g

Carbs ~37 g

Fat ~10 g

Based on ~5 oz cooked chicken + ¾ cup cooked rice per bowl. Sauce/tzatziki will add extras.

Ingredients

Scale: 1x 2x 3x

Chicken + Skewers

• 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
• Skewers (wood or metal; soak wooden skewers 30 minutes)

Mediterranean Yogurt Marinade

• 0.33 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 lemon, zest + juice
• 4 cloves garlic, grated or minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.75 tsp kosher salt
• 0.5 tsp black pepper

Lemon Rice (for 4 bowls)

• 1 cup dry basmati or jasmine rice, rinsed well
• 2 cups water or low-sodium chicken broth
• 1 tsp kosher salt (or to taste)
• 1 tsp olive oil or butter (optional but nice)
• 1 lemon zest + a squeeze of lemon juice (optional)
• 2 tbsp chopped parsley or dill (optional)

Optional For Serving

• Tzatziki or garlic yogurt sauce
• Cucumber + tomato salad
• Pickled red onions
• Extra lemon wedges + herbs

Instructions

1. Marinate the chicken

   Whisk the yogurt, olive oil, lemon zest + juice, garlic, oregano, smoked paprika, cumin, salt, and pepper until smooth. Toss with chicken until every piece is coated. Cover and marinate at least 30 minutes (best: 2–12 hours).

2. Cook the lemon rice

   Rinse rice until the water runs mostly clear. Add rice + water/broth + salt (and optional oil/butter) to a pot. Bring to a boil, cover, reduce to low, and simmer 12–15 minutes (or until tender). Turn off heat and let steam 5 minutes. Fluff, then fold in lemon zest/juice + herbs if using. (You’re aiming for about ¾ cup cooked rice per bowl for the ~1:1 carbs-to-protein vibe.)

3. Skewer it up

   Thread chicken onto skewers, leaving a little space between pieces for even cooking. (If you’re using wooden skewers, soak them in water for 30 minutes first.)

4. Smoke for flavor

   Preheat smoker to 225°F (apple/cherry/oak are great). Smoke skewers for 25–35 minutes, until chicken reaches 145–150°F internal. You’re building smoke flavor here — not fully finishing.

5. Sear for char + finish

   Heat a grill, cast-iron, or flat-top to high. Sear skewers 1–2 minutes per side until deeply browned and chicken hits 165°F internal.

6. Assemble bowls (macro-friendly)

   Build each bowl with ¾ cup cooked rice + ~5 oz cooked chicken. Finish with herbs, lemon, and a light drizzle of tzatziki if you want. Keep sauces modest to preserve the ~1:1 carb-to-protein balance.

macro note: Want it leaner? Use chicken breast and skip oil/butter in the rice. Want it richer? Use thighs and add a little more olive oil — just know fats will climb fast.

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