Lemon Basil Chicken Kebabs Recipe

I combined lemon basil chicken kebabs with fragrant brown basmati rice studded with onions, spices and raisins and fresh bread, a dish that belongs among Summer Grilled Chicken Recipes.

I get weirdly excited about simple things, and Lemon Basil Chicken Kebabs are one of them. I pair charred skewers of boneless skinless chicken thighs with warm brown basmati rice and fresh bread, and it somehow feels unexpected every time.

There’s a bright bite from lemon and a green snap from basil that makes each mouthful keep changing on you, like you noticed a new layer after the first chew. I call it my Basil Chicken Marinade trick when I want to sound fancy, but honestly it’s just food that makes people ask what you did differently, and then sneak seconds.

Ingredients

• Chicken thighs: Rich in protein, juicy, more flavorful than breast and often less dry.
• Lemon (juice and zest): Bright sour notes, adds Vitamin C, really wakes up the dish.
• Fresh basil: Herby aroma, adds freshness, low calorie, has antioxidants.
• Brown basmati rice: Whole grain, provides fiber and steady energy, nutty, a bit chewy.
• Golden raisins: Little pops of sweetness, balance the lemon, give chewy contrast.
• Garlic and spices: Garlic gives savory depth, cumin and paprika add warmth and smoke.

Ingredient Quantities

• 1 1/2 lb (700 g) boneless skinless chicken thighs, cut into 1 inch pieces
• 3 tbsp extra virgin olive oil
• juice of 2 lemons (about 1/4 cup / 60 ml)
• zest of 1 lemon
• 3 cloves garlic, minced
• 1/2 cup packed fresh basil leaves, chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 cups brown basmati rice, rinsed
• 3 cups low sodium chicken broth or water
• 1 medium yellow onion, finely chopped
• 2 tbsp olive oil or unsalted butter
• 1/3 cup golden raisins
• 1/2 tsp ground cinnamon
• 1 tsp salt (for the rice)
• 8 to 10 wooden skewers
• 4 small pita breads or 1 small crusty loaf, for serving
• lemon wedges, for serving
• extra fresh basil leaves, for garnish

How to Make this

1. Soak 8 to 10 wooden skewers in water for at least 30 minutes while you prep other stuff so they don’t burn. Cut 1 1/2 lb boneless skinless chicken thighs into 1 inch pieces.

2. Make the marinade: whisk together 3 tbsp extra virgin olive oil, juice of 2 lemons (about 1/4 cup), zest of 1 lemon, 3 cloves garlic minced, 1/2 cup packed chopped fresh basil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp ground cumin and 1/2 tsp smoked paprika. Scoop out and set aside 2 tbsp of the marinade in a small bowl before you add the raw chicken (you can use that later for basting or mix with extra basil as a finishing drizzle after boiling it briefly).

3. Toss the chicken pieces in the remaining marinade so everything is well coated, cover and refrigerate at least 30 minutes and up to 2 hours. Don’t marinate much longer or the lemon can start to break down the meat too much.

4. While chicken marinates start the rice: rinse 1 1/2 cups brown basmati until water runs clear. In a medium pot heat 2 tbsp olive oil or unsalted butter over medium, add 1 medium yellow onion finely chopped and sauté until soft and starting to brown, about 5 to 7 minutes.

5. Add the rinsed rice to the onions and toast for 1 minute, then stir in 3 cups low sodium chicken broth or water, 1/3 cup golden raisins, 1/2 tsp ground cinnamon and 1 tsp salt (for the rice). Bring to a boil, reduce heat to low, cover and simmer gently for about 40 to 45 minutes until liquid is absorbed and rice is tender.

6. When rice is done, turn off heat and let it sit covered for 10 minutes, then fluff with a fork. This step makes it light and separate, don’t skip it.

7. Thread the marinated chicken onto the soaked skewers fairly snug but not squashed. Preheat a grill or grill pan to medium high or set your broiler to high if you’re broiling. Oil the grates or brush the pan with a little olive oil so they don’t stick.

8. Grill the kebabs 8 to 12 minutes total, turning every 2 to 3 minutes, until grill-marked and internal temp reaches 165 F (74 C). If using the reserved 2 tbsp marinade, either boil it for a minute then brush on as a baste, or make a quick finishing drizzle by mixing fresh chopped basil with a little olive oil and lemon. Don’t baste with raw marinade unless you boil it.

9. Serve the kebabs over the cinnamon raisin brown basmati, with 4 small pita breads or 1 small crusty loaf, lemon wedges and extra fresh basil leaves for garnish. Quick tip: let the chicken rest a few minutes before serving so the juices redistribute, and if you like char, finish each side with a short blast of high heat.

Equipment Needed

1. Large mixing bowl for whisking the marinade and tossing the chicken, dont use something too small
2. Whisk plus measuring spoons and measuring cups for the olive oil, lemon juice and spices
3. Chef knife and cutting board to trim and cut the thighs into 1 inch pieces
4. Small bowl for setting aside the reserved 2 tbsp marinade or for basting
5. Medium pot with a lid for the brown basmati rice and a fine mesh sieve or colander to rinse it
6. Grill, grill pan or oven broiler and a brush or oil for the grates or pan
7. 8 to 10 wooden skewers soaked in water and a pair of tongs to turn the kebabs
8. Instant read thermometer and a fork to fluff the rice and check the chicken temperature

FAQ

Lemon Basil Chicken Kebabs Recipe Substitutions and Variations

• Chicken thighs → Boneless skinless chicken breasts (swap 1:1 by weight). Breasts cook faster and can dry out so watch the heat, or for a veg option use extra‑firm tofu (press well, marinate longer) — both hold the same skewering size.
• Fresh basil → Flat leaf parsley or cilantro (use equal volume). Parsley is milder, cilantro gives a brighter, different taste, either works if you don’t have basil.
• Brown basmati rice → Quinoa (1:1 by volume; cook with same 3 cups liquid). Quinoa cooks faster and gives a nuttier texture, nice with the raisins and cinnamon.
• Golden raisins → Dried cranberries or chopped dried apricots (same amount). Cranberries add tartness, apricots add chewy sweetness, soak briefly if they’re very dry.

Pro Tips

– Don’t overmarinate. Thirty minutes to two hours is sweet spot, any longer and the lemon will start to mush the chicken. Pat the pieces dry before skewering so they actually brown instead of steam.

– Boil that reserved 2 tbsp of marinade if you want to baste, otherwise mix it with extra chopped basil and a little oil for a quick finishing drizzle. Never brush raw marinade on cooked meat unless you’ve boiled it first, you’ll thank me later.

– Soak skewers at least 30 minutes and double them up for smaller pieces so they don’t twist. Leave a little gap between chunks so heat circulates, and oil the grates or pan well to avoid sticky messes.

– Plump the raisins by pouring a little hot broth or boiling water over them for 5 to 10 minutes before adding to the rice, it keeps them juicy not shriveled. Also let the rice rest covered for 10 minutes after cooking, then fluff gently with a fork for light separate grains.