Mediterranean Rice Bowl
This Mediterranean rice bowl with grilled chicken tawook skewers is the kind of meal that feels fresh, colorful, and deeply satisfying. It brings together tender spiced chicken, fluffy rice, crisp vegetables, and a creamy sauce for a bowl that is easy to love any night of the week.
Instructions
- In a large bowl, mix yogurt, garlic, lemon juice, olive oil, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Add the chicken and stir until every piece is coated. Cover and let it marinate for at least 30 minutes, or longer if you have the time.
- Cook the rice according to the package directions. Once it is done, fluff it with a fork and keep it warm. If you want extra flavor, stir in a little olive oil and chopped parsley.
- Whisk tahini, yogurt, lemon juice, garlic, and a splash of water until smooth and creamy. Add a little more water if needed until it reaches a drizzleable consistency.
- Thread the chicken onto skewers if desired, then grill over medium heat until charred in spots and cooked through. The chicken should be juicy and lightly browned on the outside.
- Spoon rice into each bowl, then top with grilled chicken, cucumber, tomatoes, red onion, and herbs. Finish with feta if using and a generous drizzle of sauce.
Notes
Store the rice, chicken, vegetables, and sauce in separate airtight containers when possible. They will keep well in the refrigerator for up to 4 days. Reheat the chicken and rice gently in the microwave or in a skillet with a splash of water. Add the fresh toppings and sauce after reheating so everything stays bright and crisp.