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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Thread Chicken on Skewers: Using wooden skewers, thread the marinated chicken cubes evenly, making approximately 4-5 skewers depending on size.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the Bowls: Divide the grilled chicken skewers, rice pilaf, and cucumber tomato salad evenly among four large bowls.
- 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
