Sumac-Rubbed Chicken Skewers with Lemon Herb Rice

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Juicy chicken skewers marinated in sumac and lemon, served over herbed rice for a vibrant weeknight meal. This Middle Eastern-inspired grilling recipe, ready in about 50 minutes, pairs chicken breast, olive oil, sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes chicken breast
• 3 tbsp olive oil
• 2 tsp sumac
• 1, zest and juiced lemon
• 2 cloves, minced garlic
• 1 tbsp, finely chopped fresh thyme
• 1 cup basmati rice
• 2 cups water
• 3 tbsp chopped parsley

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Instructions

1. Step 1: Whisk together 2 tbsp olive oil, sumac, lemon zest, lemon juice, minced garlic, and 1 tbsp chopped thyme in a bowl.
2. Step 2: Toss chicken cubes in the marinade, ensuring even coating, and let sit for 20 minutes while preheating grill to medium-high (375°F/190°C).
3. Step 3: Thread chicken onto soaked bamboo skewers, then grill for 10-12 minutes, turning once, until golden and internal temperature reaches 165°F (74°C).
4. Step 4: While chicken cooks, combine rice, water, and 1/4 tsp salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
5. Step 5: Fluff rice with a fork, stir in remaining 1 tbsp chopped thyme and 3 tbsp chopped parsley, then serve chicken over rice with extra lemon wedges.