Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers
A vibrant dish featuring tender grilled chicken skewers marinated in zesty yogurt, fluffy Basmati rice, bright cucumber-tomato salad, and creamy hummus. Perfect for a refreshing, Middle Eastern-inspired meal.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
4 boneless, skinless chicken breasts
1 cup plain Greek yogurt
3 cloves garlic, minced
1 lemon, grated zest and juice
1 tsp ground paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup basmati rice
1/2 cup onion, finely chopped
2 cups chicken broth
1 cup water
2 cups chopped cucumber
1 cup chopped Roma tomatoes
1/4 cup olive oil
2 tbsp fresh parsley and mint, chopped
1 tsp salt
1 tsp cumin
2 tbsp lemon juice
1/4 cup creamy hummus
4 naan or pita bread pieces
Instructions
Preheat oven to 350°F (175°C) for residual heat grilling or prepare a grill.
Marinate chicken: In a bowl, mix yogurt, garlic, lemon zest/juice, paprika, oregano, salt, and pepper. Add chicken, coat well, and refrigerate for 30 minutes.
Meanwhile, cook rice: Sauté onion in a pot until translucent. Add rice, chicken broth, water, and 1/2 tsp salt. Bring to a boil, then simmer covered for 15 minutes until fluffy.
Skewer chicken pieces and grill/grill-like indoors for 8-10 minutes, turning once until charred and cooked through.
Prepare salad: Toss cucumber, tomatoes, parsley/mint, salt, cumin, and lemon juice with olive oil.
Assemble bowls: Layer rice, top with chicken skewers, salad, and a dollop of hummus. Serve with warm naan/pita.
Notes
Marinate chicken longer (up to 24 hours) in the fridge for deeper flavor.
Use olive oil instead of yogurt in marinade if preferred.
Rice can be prepped ahead and reheated gently.