Recipe for Egyptian Chicken Skewers with Vermicelli Rice
This recipe for Egyptian Chicken Skewers with Vermicelli Rice is fun, tasty, and different. Immerse yourself in an easy summertime recipe that is both comforting and fun to eat. While visiting a large city for an event, I stopped in at a local Egyptian restaurant and was treated to a mixed grill of the best meat ever. On that plate, the standout, was the chicken. Succulent, tender, and so flavorful. It was all served on a bed of vermicelli rice, with a diced vegetable salad on the side. Afterward, I vowed that I had to share this incredible flavor with everyone. With this recipe, I’ve captured that deliciousness and given it a little extra oomph with a Napoleon Grill. You will have to try this recipe and it will likely make it into your rotation of favorites because it’s so easy.
Recipe for Egyptian Chicken Skewers with Vermicelli Rice
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- 4 large chicken breasts, cubed
- ½ cup (100 g) plain yogurt
- 1 lemon, juiced and zested
- 1 clove garlic, minced
- 1 tsp. turmeric
- 1 tsp. cardamom
- 1 tsp. cumin
- Salt and freshly ground black pepper to taste
Baste
- ½ lemon juiced
- 1 tbsp. ghee
- handful, chopped parsley
- lemon zest from above
Vermicelli Rice
- 3 tbsp. butter or ghee, divided
- ½ cup (100 g) broken vermicelli noodles
- 1 cup (200 g) short grain rice like arborio
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1½ cups (375 ml) chicken stock
- Salt to taste
- Chopped fresh parsley and mint
Whipped Feta Dip
- ¼ cup feta cheese
- ½ cup (100 g) plain yogurt
- 1 clove garlic, roughly chopped
- lemon zest
- Marinate the chicken for at least 4 hours, up to the night before. In a non-reactive bowl, mix together the yogurt, ½ of lemon juice, garlic, turmeric, cardamom, cumin, salt, and freshly ground black pepper. Slice the chicken into bite-sized cubes and toss in the yogurt marinade to thoroughly coat. Keep in the fridge until you are ready to cook.
- In a bowl or blender, combine the feta, yogurt, a clove of garlic, and some of the lemon zest. Whip the mixture together until smooth. Refrigerate until you are ready to eat.
- When you are ready to cook, ignite your SIZZLE ZONE sear station or side burner and preheat your grill to 375°F (191°C). I used the rear burner and the rotisserie kebab kit, however, you can use the main burners if you prefer.
- While the grill is preheating, thread the chicken onto skewers. In a bowl, melt some ghee or butter with a clove of garlic, lemon zest, and chopped parsley.
- Get the chicken onto the grill, cooking for 20 to 35 minutes, until beautiful char marks form and the chicken reaches an interior temperature of 165°F (74°C). Baste the chicken periodically with the melted ghee as it cooks on your barbecue.
- While the chicken is cooking, get your side burner warming (or use the stovetop if you don’t have one.) Melt 2 tbsp. of the butter or ghee in a saucepan over medium-low heat. Fry the vermicelli until it becomes golden. Add the rice, cumin, and garlic powder, toasting for a further minute.
- Pour in the chicken stock, 1 tbsp. butter or ghee, and salt if needed. Bring this to a boil, cover with a lid, then turn the heat way down and simmer for 15 minutes. Turn off and remove the rice from the burner and allow it to sit for 10 minutes before fluffing the rice and stirring through the chopped fresh herbs.
- Serve the chicken on a bed of vermicelli rice with your favorite sides, like a lightly vinegared salad of cucumber, tomato, and red onion. Don't forget the whipped feta dip.
Enjoy a unique and delicious meal with these Egyptian Chicken Skewers with Vermicelli Rice. Capture the succulent, flavorful experience for yourself and bring it to your home. What dish will you serve alongside these skewers to complete your perfect summertime meal? Share your unique and worldly recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather the ingredients together
Cut the chicken into bite-sized chunks and combine the marinade ingredients
BBQ the chicken until grill marks form
Use your side burner to make the vermicelli rice
Don't forget to baste the chicken periodically
Serve the chicken with the rice
Naan or pita and a salad of cucumber, onion, and tomato pair well
You can make it into wraps, or dip individual chunks in the whipped feta sauce
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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While you aren’t using a traditional tandoor to flame-roast this chicken, this recipe for Tandoori Chicken Skewers is pretty close to authentic in all other aspects. Traditional flavors build layers of taste that are only enhanced further by the smoky char from your grill.
Gather the ingredients together
Cut the chicken into bite-sized chunks and combine the marinade ingredients
BBQ the chicken until grill marks form
Use your side burner to make the vermicelli rice
Don't forget to baste the chicken periodically
Serve the chicken with the rice
Naan or pita and a salad of cucumber, onion, and tomato pair well
You can make it into wraps, or dip individual chunks in the whipped feta sauce
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