Description

A vibrant and flavorful Mediterranean-inspired meal with grilled chicken tawook skewers, fluffy rice, fresh veggies, hummus, and bright herbs. Perfect for dinner parties or weeknight meals.

Ingredients

2 chicken breasts or thighs, cut into chunks
1/2 cup Greek yogurt
2 tbsp lemon juice
2 tbsp olive oil, plus extra for drizzling
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
Salt and black pepper, to taste
1 cup long-grain rice or basmati
2 cups chicken stock or water
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
Fresh parsley, chopped (for garnish)
Fresh mint, chopped (for garnish)
Hummus (for serving)
Pita bread (optional)

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Instructions

In a bowl, combine Greek yogurt, lemon juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper. Add chicken chunks and marinate for at least 30 minutes (preferably several hours or overnight).
Rinse rice under cold water until the water runs clear. Bring chicken stock or water to a boil, add salt and rice, and simmer covered until rice is tender, about 15-20 minutes. Fluff with a fork when done.
Thread marinated chicken onto skewers, brushing lightly with olive oil. Preheat grill or grill pan to medium-high heat and grill chicken for 10-12 minutes, turning occasionally, until fully cooked and charred.
While chicken cooks, prepare the veggies by slicing cherry tomatoes, dicing cucumber, and thinly slicing red onion. Chop parsley and mint for garnish.
Assemble the bowl by placing a bed of rice at the bottom. Top with grilled chicken, fresh veggies, and herbs. Add a dollop of hummus and drizzle with olive oil. Serve with warm pita if desired.

Notes

For a gluten-free version, skip the pita or use gluten-free pita.
Substitute chicken with grilled halloumi, chickpea patties, or roasted vegetables for a vegetarian version.
Consider adding a tzatziki or tahini sauce as an alternative to hummus for more variety.