Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers
A delightful explosion of flavors and textures, featuring smoky grilled chicken, a hearty base of rice, and colorful fresh vegetables, perfect for quick weeknight dinners or gatherings.
Ingredients
For the Base
- 2 cups cooked rice Use white, brown, or cauliflower rice.
For the Chicken Skewers
- 1 lb chicken breast, cut into cubes Boneless, skinless thighs can be used for juiciness.
- 2 tablespoons olive oil
- 2 tablespoons lemon juice Substitute with vinegar if necessary.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
To Serve
- 1 cup bell peppers, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
Instructions
Marinating and Preparing
- In a large bowl, combine olive oil, lemon juice, garlic powder, paprika, cumin, salt, and pepper. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 30 minutes.
- While the chicken is marinating, fluff your cooked rice and prepare the veggies.
Grilling
- Heat the grill to medium-high temperature.
- Once marinated, thread the chicken cubes onto skewers, leaving space between each piece.
- Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is cooked through and has grill marks. Check that the internal temperature reaches 165°F (75°C).
Serving
- Serve the grilled chicken skewers over the rice, topped with the chopped bell peppers, diced cucumber, and halved cherry tomatoes.
- Garnish with fresh parsley and drizzle with olive oil before serving.
Notes
For deeper flavor, marinate the chicken for up to 2 hours. Ensure your grill is properly heated for a great sear. This bowl is customizable with any vegetables or toppings you prefer.