Description
This Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers is a vibrant and flavorful dish featuring tender, marinated grilled chicken served over fragrant basmati rice infused with lemon and herbs. Fresh vegetables, Kalamata olives, and crumbled feta cheese add a refreshing contrast, while a creamy tahini sauce ties all the flavors together, making it a perfect balanced meal inspired by Mediterranean cuisine.
Ingredients
Scale
Rice and Herbs
- 1 cup basmati rice
- 1 tablespoon olive oil
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Chicken Marinade and Skewers
- 2 medium chicken breasts, cut into cubes
- 1 tablespoon garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
Vegetables and Toppings
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
Tahini Sauce
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
Instructions
- Toast the Rice: Heat 1 tablespoon of olive oil in a medium-sized saucepan over medium heat. Add 1 cup of basmati rice and stir for 1-2 minutes to lightly toast it, enhancing its nutty flavor.
- Cook the Rice: Pour 2 cups of water into the saucepan, add 1 teaspoon of salt, and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
- Rest and Season Rice: Remove the saucepan from heat and let rice sit covered for 5 minutes. Fluff with a fork and stir in 1 tablespoon lemon juice, 1 teaspoon dried oregano, and 1 tablespoon chopped fresh parsley for fresh herbal notes.
- Prepare Chicken Marinade: In a large bowl, combine bite-sized chicken breast cubes with 1 tablespoon minced garlic, 1 tablespoon ground cumin, 1 tablespoon paprika, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 tablespoon olive oil, and 1/2 teaspoon black pepper. Mix well to coat all pieces evenly.
- Marinate Chicken: Cover the bowl and let the chicken marinate for at least 20 minutes to absorb the bold, aromatic spices.
- Preheat Grill: Heat a grill or grill pan over medium-high heat to get it ready for cooking the skewers.
- Skewer the Chicken: Thread the marinated chicken cubes onto skewers, spacing the pieces evenly for consistent cooking.
- Grill Chicken Skewers: Place skewers on the grill and cook for 4-5 minutes per side until chicken is fully cooked and marked with grill lines, indicating proper searing.
- Prepare Vegetables: While chicken cooks, dice 1/2 cup cucumber, halve 1/2 cup cherry tomatoes, and thinly slice 1/4 cup red onion to add fresh, crunchy textures.
- Prepare Olives and Cheese: Slice 1/4 cup Kalamata olives and crumble 1/4 cup feta cheese for salty and tangy accents.
- Rest Chicken: Once grilled, remove chicken from heat and let the skewers rest a few minutes before removing the chicken pieces from the skewers to retain juices.
- Make Tahini Sauce: In a small bowl, combine 1 tablespoon tahini, 1 tablespoon lemon juice, and 1/4 teaspoon garlic powder. Stir until smooth and creamy for a luscious topping.
- Assemble Bowls: Start with a base of the lemon-herb rice in each bowl. Top with grilled chicken pieces, then arrange cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese around the chicken.
- Finish and Serve: Drizzle the tahini sauce evenly over the assembled bowls and serve immediately while warm and fresh.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- If you don’t have a grill, you can use a grill pan or broil the chicken skewers in the oven.
- Substitute chicken breasts with thighs for a juicier result.
- To make this dish vegetarian, omit the chicken and add grilled vegetables like zucchini or eggplant instead.
- Serve with warm pita bread for a complete Mediterranean meal.
