Mediterranean Bowl with Grilled Chicken Tawook Skewers Recipe

Introduction

This Mediterranean Bowl with Grilled Chicken Tawook Skewers offers a delicious balance of tender, flavorful chicken, fragrant rice pilaf, and fresh cucumber-tomato salad. It’s a vibrant, wholesome meal that’s perfect for a satisfying lunch or dinner.

Ingredients

• 2 lbs. chicken breast
• 1 cup full fat Greek yogurt
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, finely grated or minced
• Juice of 1 lemon
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano or thyme
• Fresh cracked pepper
• 2 tablespoons extra virgin olive oil (for rice)
• ½ medium yellow or white onion, chopped
• 2 cups Basmati rice
• 3 cups chicken broth
• Kosher salt, to taste
• 1 large cucumber, chopped
• 4 Roma tomatoes or 2 large beefsteak tomatoes, chopped
• 1 tablespoon extra virgin olive oil (for salad)
• ½ cup loosely packed mint or parsley, chopped
• Kosher salt and fresh cracked pepper, to taste
• 4 slices naan or pita bread, for serving
• 8 oz. hummus, for serving

Instructions

1. Step 1: Chop the chicken breasts into 1-inch cubes. In a medium bowl, combine Greek yogurt, 3 tablespoons olive oil, grated garlic, lemon juice, tomato paste, paprika, 1 teaspoon kosher salt, dried oregano or thyme, and fresh cracked pepper. Stir in the chicken to coat evenly. Refrigerate to marinate for at least 1 hour and up to 24 hours.
2. Step 2: Preheat the grill to medium-high heat. Thread the marinated chicken cubes onto wooden skewers, about 4-5 skewers total. Grill for 5-7 minutes on each side, or until chicken reaches an internal temperature of 165°F and is cooked through.
3. Step 3: To make the rice pilaf, heat 2 tablespoons olive oil in a dutch oven or large saucepan over medium heat. Add chopped onions and cook until soft and translucent, about 5-7 minutes, stirring often.
4. Step 4: Add the Basmati rice to the onions and cook for 2-3 minutes, tossing occasionally to coat the rice. Pour in chicken broth and add kosher salt to taste. Bring to a boil, then reduce the heat to the lowest simmer, cover, and cook for 15 minutes or until the liquid is absorbed.
5. Step 5: Remove the pot from heat and let the rice sit covered for 5-10 minutes. Fluff with a fork before serving and adjust salt if necessary.
6. Step 6: In a medium bowl, combine chopped cucumber, chopped tomatoes, 1 tablespoon olive oil, chopped mint or parsley, kosher salt, and fresh cracked pepper. Toss gently to combine for a fresh salad.
7. Step 7: To assemble, divide the grilled chicken skewers, rice pilaf, and cucumber-tomato salad evenly into four large bowls. Add a generous scoop of hummus to each bowl. Optionally, drizzle extra virgin olive oil over the hummus for added richness.
8. Step 8: Serve each bowl with slices of warm naan or pita bread on the side.

Tips & Variations

• For extra flavor, marinate the chicken overnight to let the spices fully infuse.
• Substitute chicken breast with boneless thigh for juicier skewers.
• Add a sprinkle of toasted pine nuts or chopped olives to the salad for texture and depth.
• If you don’t have a grill, cook the skewers under a broiler or in a grill pan on the stovetop.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the grilled chicken and rice gently in the microwave or on the stovetop. The salad is best served fresh but can be kept cold and tossed again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the Greek yogurt in the marinade with a dairy-free yogurt alternative. The texture and flavor might differ slightly but will still be delicious.

What can I use instead of Basmati rice?

You can use jasmine rice or long-grain white rice as alternatives. Just adjust cooking times according to the rice package instructions.

Mediterranean Bowl with Grilled Chicken Tawook Skewers Recipe

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★★★★★

4.5 from 82 reviews

• Author: Hugo
• Total Time: 1 hour 45 minutes (including marination time)
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Mediterranean Bowl features tender grilled chicken tawook skewers marinated in a flavorful blend of yogurt, garlic, lemon, and spices, served alongside a fragrant basmati rice pilaf, a fresh cucumber and tomato salad, creamy hummus, and warm naan or pita bread. A perfect balanced meal brimming with Mediterranean flavors and textures.

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Ingredients

Scale 1x2x3x

Chicken Tawook Marinade and Skewers

• 2 lbs. chicken breast, cut into 1-inch cubes
• 1 cup full fat Greek yogurt
• 3 Tablespoons extra virgin olive oil
• 4 garlic cloves, finely grated or minced
• Juice of 1 lemon
• 1 Tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano or thyme
• Fresh cracked pepper, to taste
• Wooden skewers (4-5)

Rice Pilaf

• 2 Tablespoons extra virgin olive oil
• ½ medium yellow or white onion, chopped
• 2 cups Basmati rice
• 3 cups chicken broth
• Kosher salt, to taste

Cucumber and Tomato Salad

• 1 large cucumber, chopped
• 4 roma tomatoes or 2 large beefsteak tomatoes, chopped
• 1 Tablespoon extra virgin olive oil
• ½ cup loosely packed mint or parsley, chopped
• Kosher salt, to taste
• Fresh cracked pepper, to taste

To Serve

• 4 slices naan or pita bread
• 8 oz. hummus

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Instructions

1. Prepare the Chicken Marinade: In a medium bowl, combine the full fat Greek yogurt, 3 tablespoons extra virgin olive oil, grated garlic, lemon juice, tomato paste, paprika, kosher salt, dried oregano or thyme, and fresh cracked pepper. Stir well to blend all ingredients evenly.
2. Marinate the Chicken: Add the chopped chicken breast cubes to the marinade and mix until the chicken pieces are thoroughly coated. Cover and refrigerate for at least 1 hour, up to 24 hours, to allow flavors to penetrate.
3. Preheat the Grill: When ready to cook, heat your grill to medium-high heat to ensure it’s hot enough to sear the chicken and lock in juices.
4. Thread Chicken on Skewers: Using wooden skewers, thread the marinated chicken cubes evenly, making approximately 4-5 skewers depending on size.
5. Grill the Chicken Skewers: Place the skewers on the grill and cook for about 5-7 minutes per side, turning carefully to ensure even cooking. Chicken is done when it reaches an internal temperature of 165°F and has a nice char on the outside.
6. Prepare the Rice Pilaf: In a dutch oven or large saucepan, heat 2 tablespoons olive oil over medium heat. Add chopped onions and cook, stirring often, until they are soft and translucent, about 5-7 minutes.
7. Toast the Rice: Add the basmati rice to the onions and cook for another 2-3 minutes, stirring occasionally to coat the rice with oil and slightly toast it.
8. Add Broth and Simmer: Pour in the chicken broth and sprinkle kosher salt to taste. Bring to a boil, then reduce heat to the lowest simmer possible. Cover the pot and cook undisturbed for 15 minutes, or until the liquid is fully absorbed.
9. Rest and Fluff the Rice: Remove the pot from heat and let it sit covered for 5-10 minutes. After resting, fluff the rice gently with a fork and adjust salt if needed.
10. Make the Cucumber and Tomato Salad: In a medium bowl, combine chopped cucumber, tomatoes, 1 tablespoon olive oil, chopped mint or parsley, kosher salt, and fresh cracked pepper. Toss gently to combine.
11. Assemble the Bowls: Divide the grilled chicken skewers, rice pilaf, and cucumber tomato salad evenly among four large bowls.
12. Add Hummus and Bread: Top each bowl with a generous scoop of hummus. Optionally, drizzle a little extra virgin olive oil over the hummus for added richness. Serve each bowl with a slice or two of warm naan or pita bread alongside.

Notes

• Marinating the chicken for longer (up to 24 hours) will deepen the flavor and tenderize the meat.
• Soaking wooden skewers in water for 30 minutes before grilling will help prevent burning.
• Basmati rice can be rinsed before cooking to remove excess starch for fluffier grains.
• Adjust the amount of paprika and garlic according to your spice preference.
• Leftover grilled chicken can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• For a vegetarian version, substitute grilled vegetables or falafel in place of chicken.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Mediterranean

Keywords: Mediterranean bowl, grilled chicken tawook, chicken skewers, rice pilaf, cucumber tomato salad, hummus, pita bread