Mediterranean Bowl with Grilled Chicken Tawook Skewers Recipe
This vibrant Mediterranean Bowl features tender grilled Chicken Tawook skewers marinated in a flavorful yogurt and spice blend, served alongside fragrant Basmati rice pilaf and a refreshing cucumber and tomato salad. Finished with creamy hummus and warm pita bread, this meal balances smoky, tangy, and fresh flavors for a perfect wholesome lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes (including minimum marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
Chicken Tawook 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
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 & 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 and fresh cracked pepper, to taste
To Serve
- 4 slices naan or pita bread
- 8 oz. hummus
Instructions
- Marinate the Chicken: In a medium bowl, combine Greek yogurt, 3 tablespoons olive oil, grated garlic, lemon juice, tomato paste, paprika, kosher salt, dried oregano, and fresh cracked pepper. Add the cubed chicken and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour or up to 24 hours to allow flavors to meld.
- Prepare the Grill and Thread Skewers: Preheat your grill to medium-high heat. Thread the marinated chicken cubes evenly onto wooden skewers, using about 4-5 skewers total.
- Grill the Chicken Skewers: Place the skewers on the grill and cook for about 5-7 minutes per side, turning as needed, until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
- Make the Rice Pilaf: In a Dutch oven or large saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté until soft and translucent, about 5-7 minutes, stirring frequently. Add Basmati rice and cook for an additional 2-3 minutes, tossing with onions to coat the rice well. Pour in chicken broth and season with kosher salt. Bring to a boil, then reduce heat to the lowest simmer, cover, and cook for 15 minutes, or until all the liquid is absorbed. Remove from heat and let the rice sit covered for 5-10 minutes. Fluff with a fork before serving and adjust salt as needed.
- Prepare Cucumber & Tomato Salad: In a medium bowl, mix chopped cucumber, tomatoes, olive oil, chopped mint or parsley, kosher salt, and fresh cracked pepper. Toss gently to combine flavors.
- Assemble the Mediterranean Bowls: Divide the grilled chicken skewers, rice pilaf, and cucumber tomato salad evenly among four large bowls. Add a generous dollop of hummus to each bowl, optionally drizzling extra virgin olive oil over the hummus for extra richness. Serve with slices of warm pita or naan bread on the side.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderness.
- If wooden skewers are used, soak them in water for 30 minutes prior to grilling to prevent burning.
- Use a meat thermometer to ensure the chicken has reached safe cooking temperature.
- For a vegetarian option, substitute grilled halloumi or roasted vegetables for the chicken.
- Leftover rice pilaf can be stored in the fridge for up to 3 days and reheated gently with a splash of water or broth.
- Adjust herbs in the salad to your preference; fresh dill or basil can be delicious alternatives to mint or parsley.
Keywords: Mediterranean bowl, Chicken Tawook, grilled chicken skewers, Greek yogurt marinade, rice pilaf, cucumber tomato salad, hummus bowl, healthy dinner, easy grilling recipes
