Dinner

Mediterranean Bowl with Grilled Chicken Tawook Skewers Recipe

Name: Mediterranean Bowl with Grilled Chicken Tawook Skewers Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 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; 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; 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 and fresh cracked pepper, to taste; 4 slices naan or pita bread; 8 oz. hummus

Bymia larkspur April 21, 2026April 21, 2026

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Introduction

This Mediterranean Bowl with Grilled Chicken Tawook Skewers is a vibrant and flavorful meal perfect for any day of the week. Featuring tender marinated chicken, fluffy basmati rice pilaf, and a fresh cucumber and tomato salad, it brings the tastes of the Mediterranean right to your table.

A white bowl sits on a white marbled surface with a striped cloth under it, filled with four main layers. The bottom left layer is light beige rice with a fluffy texture, next to it on the top left is creamy, light beige hummus with a small pool of golden olive oil in the center. At the top right, there are three pieces of grilled white pita bread with golden brown and black char marks, folded and leaning against the bowl's edge. The bottom right layer is a fresh salad of diced red tomatoes, green cucumbers, and small herbs. Resting on top and stretching diagonally from bottom left to top right are two chicken kebab skewers with orange-red grilled pieces, showing black grill marks. Photo taken with an iphone --ar 4:5 --v 7

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 (for rice and salad)
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
4 slices naan or pita bread for serving
8 oz. hummus for serving

Instructions

Step 1: Chop the chicken breasts into 1-inch cubes. In a medium-sized bowl, combine the Greek yogurt, 3 tablespoons olive oil, garlic, lemon juice, tomato paste, paprika, salt, dried oregano, and fresh cracked pepper. Stir in the chicken to coat evenly. Refrigerate for at least 1 hour or up to 24 hours to marinate.
Step 2: Heat your grill to medium-high. Thread the marinated chicken onto wooden skewers (about 4-5 skewers). Grill for 5-7 minutes per side, until chicken is cooked through and reaches an internal temperature of 165°F.
Step 3: In a large saucepan or dutch oven, heat 2 tablespoons olive oil over medium heat. Add chopped onions and cook until soft and translucent, about 5-7 minutes, stirring frequently.
Step 4: Add basmati rice to the onions and cook, stirring occasionally, for 2-3 minutes. Pour in chicken broth and add kosher salt to taste. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat, let sit covered for 5-10 minutes, then fluff with a fork.
Step 5: In a bowl, combine chopped cucumber, tomatoes, 1 tablespoon olive oil, chopped mint or parsley, kosher salt, and fresh cracked pepper. Toss gently to combine.
Step 6: To assemble, divide the chicken skewers, rice pilaf, and cucumber-tomato salad evenly among four bowls. Add a generous scoop of hummus to each, optionally drizzled with olive oil, and serve with slices of naan or pita bread.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow the spices to deepen.
Use fresh herbs like cilantro or basil if you prefer them over mint or parsley.
Swap basmati rice for quinoa or couscous for a different grain option.
Grill vegetables alongside the chicken for a heartier bowl.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove. The salad is best enjoyed fresh but can be kept refrigerated for 1 day.

How to Serve

A white bowl on a white marbled surface holds a meal with four main sections: at the top are four pieces of grilled pita bread with brown char marks, placed leaning against the bowl's edge; on the right side is a colorful salad made of diced red tomatoes, green cucumbers, and fresh herbs; across the salad lies a skewer with grilled orange-brown chicken chunks, showing dark grill marks; below the pita is a creamy scoop of beige hummus drizzled with a bit of golden olive oil; and at the bottom left is a mound of fluffy light brown rice. A striped cloth is partially under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before marinating to ensure it cooks evenly and absorbs the flavors well.

What can I use instead of naan or pita bread?

You can serve this dish with flatbread, tortillas, or even over extra rice for a gluten-free option.

mia larkspur