Spiced Chicken Kabobs with Summer Squash
Submitted by Rebekka
Spiced chicken kabobs with summer squash, threaded with zucchini and yellow squash after a rosemary-white wine marinade. Served over fluffy green-onion rice for a complete grill plate.
YIELD
6 servingsPREP
1 hrsCOOK
30 minREADY
2 hrsPaprika-rubbed chicken marinated in white wine, garlic, and rosemary, then threaded with bright slices of summer squash, this is summer grilling at its most balanced. The paprika hits the chicken first, dry-rubbed before any liquid goes in, so the spice settles into the meat instead of washing off with the marinade.
That extra step is worth doing. Stir the cubes in paprika before adding wine and oil and you get deeper color on the grill, plus a richer crust where the spice meets the heat.
Letting the marinade do its work at room temperature for an hour, rather than chilled, helps the chicken absorb flavor faster and grill more evenly. Cold meat hitting hot coals tightens up and tightens out moisture.
The rice side cooks parallel and gets a stir-in of green onions right at the end. The onion’s fresh sharpness cuts the richness of the kabobs perfectly when you spoon everything together on the plate.
Kitchen Tips
- Soak wooden skewers in water 30 minutes before grilling so they don’t burn through during the cook
- Cut the chicken and squash into similar-sized pieces so they finish at the same time
- Alternate chicken, zucchini, and yellow squash on each skewer for even cooking and a colorful presentation
- Use an instant-read thermometer for the chicken, 165°F (74°C) at the thickest cube means it’s done
Variations
- Add red bell pepper or cherry tomatoes to the skewers for extra color and sweetness
- Swap rosemary for fresh thyme or oregano for a different Mediterranean herb profile
- Stir saffron threads or lemon zest into the rice for a more Persian-leaning side
Ingredients
Directions
Mince Garlic.
Cut squashes into ½ inch thick slices.
Remove bones and skin from chicken and cut into 1½ inch cubes; place in large bowl.
Add Paprika and stir to coat.
Combine Wine, Oil, rosemary and garlic; pour over chicken.
Marinate at room temperature for 1 hour.
About 30 minutes before serving, bring broth to a boil in a medium saucepan.
Stir in rice. Cover tightly and simmer 20 minutes.
Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes.
Stir in Green Onions.
Meanwhile, thread chicken and squashes onto skewers.
Brush with marinade.
Cook 4 to 5 inches from eat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through.
Turn once and baste with marinade during cooking.
Arrange kabobs over rice to serve.
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