Zesty Lemon‑Ginger Chicken Kebabs with Coconut Rice & Crunchy Slaw

Turn dinner into an exciting, protein‑packed feast with our Zesty Lemon‑Ginger Chicken Kebabs. The aromatic coconut rice and crunchy slaw make it the perfect 30‑minute meal for busy nights. The bright citrusy sauce brings a burst of flavor that’ll keep everyone coming back for more!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1‑inch cubes
• 2 tbsp olive oil
• 2 tbsp coconut milk
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp low‑sodium soy sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12‑stick bamboo skewers, soaked in water for 30 min
• 1 cup jasmine rice
• 1/3 cup coconut milk
• 1 cup water
• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 1/4 cup thinly sliced red onion
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp chopped scallions
• 1 tbsp chopped fresh basil

Instructions

1. 1. In a large bowl, whisk together olive oil, coconut milk, ginger, garlic, soy sauce, cumin, smoked paprika, lemon zest, lemon juice, cilantro, salt, and pepper.
2. 2. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 1 hr (or overnight) to marinate.
3. 3. While the chicken marinates, rinse the jasmine rice and combine it with coconut milk and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer 15 min until liquid is absorbed. Fluff and set aside to keep warm.
4. 4. In a separate bowl, combine cabbage, carrot, red onion, rice vinegar, sugar, scallions, and basil. Toss well and refrigerate until ready to serve.
5. 5. Preheat a grill or grill pan to medium–high heat. Thread the marinated chicken onto the soaked skewers.
6. 6. Grill the kebabs 3–4 min per side, or until cooked through and slightly charred. Brush with remaining marinade during the last minute of cooking.
7. 7. Serve each kebab skewer over a mound of coconut rice, topped with a generous spoonful of crunchy slaw.
8. 8. Drizzle any leftover sauce over the dish and garnish with extra cilantro if desired. Enjoy immediately.

Chef's Note

Pro tip: Let the chicken marinate for a minimum of 1–2 hours or overnight to infuse rich flavors. The slaw can be prepared 30‑minutes ahead and stored in an airtight container for extra convenience.

Make-Ahead Tips

Coconut rice and slaw can both be pre‑made up to 24 h in advance; keep the marinated chicken refrigerated and grill fresh when ready to serve.

Substitutions

Swap chicken for firm tofu cubes for a vegetarian version; use brown rice or cauliflower rice instead of jasmine rice for a lower‑carb option.