Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers

The rice in this Mediterranean Rice Bowl is the heart and soul of the dish, fluffy and fragrant with a subtle hint of lemon. Each bite carries just the right balance of zesty citrus and earthy olive oil, providing a refreshing contrast to the savory grilled chicken tawook skewers. The grains are perfectly tender, yet firm enough to hold their shape, creating a comforting base for the vibrant toppings that follow. As you dig into the bowl, the sweetness of the grilled bell peppers and the juicy tomatoes bring a burst of color and sweetness, while the cucumbers add a cool, crisp crunch that’s like a mini-refreshment for your taste buds.

Then, there’s the chicken. Oh, that chicken! Skewered and charred to perfection, with those mouthwatering smoky grill marks, each bite of tawook is tender and bursting with bold Mediterranean spices. The marination process is key here—garlic, yogurt, and a perfect blend of spices tenderize the chicken, infusing it with layers of flavor. It’s like every bite tells a little story of summer evenings by the grill, with friends and family gathering around. As the warmth of the chicken mingles with the freshness of the vegetables and the richness of the rice, you get the most satisfying harmony of textures and flavors.

To bring everything together, the finishing touch of a creamy tahini dressing drizzled over the top adds a nutty, velvety richness. It binds all the elements in the bowl into one irresistible bite after another. It’s a perfect harmony of fresh, grilled, and creamy, a dish that feels like it’s both nourishing and indulgent at the same time. Trust me, it’s the kind of meal that will make your taste buds do a happy dance.

Key Ingredients in Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers

This Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers comes together thanks to a handful of fresh, flavorful ingredients. Each one plays a crucial role in creating that perfect balance of savory, sweet, crunchy, and creamy elements that make this dish a standout. Let’s take a closer look at the key players.

• Rice

The base of the dish, the rice, is the perfect canvas for all the vibrant flavors. Light and fluffy with just a hint of lemon, it soaks up the flavors of the grilled chicken and tahini dressing, giving you a soft and comforting bite in every mouthful.

• Grilled Chicken Tawook

Tender, smoky, and bursting with Mediterranean spices, the chicken is marinated in a mix of garlic, yogurt, and spices, giving it a juicy, flavorful punch. The charred, crispy exterior adds a delicious contrast to the moist interior, making each bite incredibly satisfying.

• Bell Peppers

Sweet and colorful, the grilled bell peppers bring an incredible burst of flavor. Their tender texture adds depth to the dish, and their natural sweetness perfectly balances the savory chicken and the zesty rice.

• Tomatoes

Fresh, juicy tomatoes bring a refreshing sweetness that brightens the bowl. Their slight acidity complements the richness of the tahini dressing and the grilled flavors, offering a juicy contrast to the other ingredients.

• Cucumbers

Cool and crisp, the cucumbers offer the perfect crunch. They add a refreshing element that helps balance out the richness of the other ingredients, keeping the dish feeling light and vibrant.

• Tahini

This creamy, nutty dressing is the glue that brings everything together. Smooth and velvety, it coats the rice, vegetables, and chicken, adding a rich, earthy flavor that ties all the components of the dish into one harmonious bite.

• Olive Oil

A staple in Mediterranean cuisine, olive oil is the base for cooking the rice and grilling the chicken. It adds a rich, slightly fruity flavor and enhances the overall mouthfeel, tying the dish together with its subtle depth.

• Lemon

Lemon brings a refreshing zest to the dish, brightening the rice and cutting through the richness of the chicken and tahini. A little squeeze of fresh lemon juice at the end brings an extra burst of citrus that really lifts the whole bowl.

Each of these ingredients works together to create a meal that’s not only delicious but also feels fresh and nourishing, a true celebration of Mediterranean flavors.

How to Make Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers

STEP 1: Marinate the Chicken

Start by preparing the chicken. Cut boneless, skinless chicken breasts or thighs into bite-sized cubes. In a large bowl, mix together 1 cup of plain yogurt, 3 minced garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of paprika, 1 teaspoon of ground coriander, 1 teaspoon of turmeric, and the juice of half a lemon. Add a pinch of salt and pepper to taste. Toss the chicken pieces in the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, but ideally for 2-3 hours to let the flavors really sink in.

STEP 2: Prepare the Rice

While the chicken marinates, rinse 1 cup of basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice is fluffy. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and sauté for 1-2 minutes, stirring occasionally. Add 1 ¾ cups of water, a pinch of salt, and the zest of one lemon. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed. Once done, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork to separate the grains.

STEP 3: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto skewers, making sure they are evenly spaced. Lightly oil the grill grates or brush the chicken with olive oil to prevent sticking. Grill the skewers for about 6-8 minutes per side, or until the chicken is cooked through and has beautiful charred marks. Remove from the grill and let them rest for a few minutes before removing the chicken from the skewers.

STEP 4: Grill the Vegetables

While the chicken is grilling, slice 2 bell peppers and 1 medium red onion into thick strips. Brush the vegetables lightly with olive oil, then season with a pinch of salt and pepper. Grill the vegetables on the same grill or grill pan for about 4-5 minutes, turning occasionally until they are tender and slightly charred. Once done, remove from the grill and chop the bell peppers and onion into bite-sized pieces.

STEP 5: Make the Tahini Dressing

In a small bowl, whisk together ¼ cup of tahini, 2 tablespoons of lemon juice, 2 tablespoons of water, 1 tablespoon of olive oil, 1 garlic clove (minced), and a pinch of salt. If the dressing is too thick, add a bit more water until you reach a creamy, pourable consistency. Taste and adjust seasoning, adding more lemon or salt if needed.

STEP 6: Assemble the Bowl

Now that everything is ready, it’s time to build your Mediterranean rice bowl. Start with a generous scoop of the fluffy lemon-infused rice at the bottom of each bowl. Arrange the grilled chicken tawook skewers on top, followed by the grilled bell peppers and onions, fresh cherry tomatoes (halved), and cool cucumber slices. Drizzle the tahini dressing over the top, and if desired, squeeze an extra bit of fresh lemon juice for an added zing.

STEP 7: Serve and Enjoy

Garnish the bowl with fresh herbs like parsley or mint for an extra burst of flavor. Serve immediately and enjoy the delightful medley of smoky, creamy, fresh, and zesty flavors. Bon appétit!

Serving Suggestions for Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers

• Pair with a Side of Hummus and Pita

You can never go wrong with a little extra dip! Serve your Mediterranean Rice Bowl alongside a creamy, garlicky hummus and warm, soft pita bread. The hummus will add a smooth contrast to the textures of the bowl, and the pita is perfect for scooping up any leftover tahini dressing. Trust me, you’ll want every last drop!

• Top with Feta or Olives

For an extra salty, briny bite, sprinkle some crumbled feta cheese or a handful of Kalamata olives over your bowl. These Mediterranean staples bring that irresistible tanginess that complements the richness of the chicken and tahini, while adding even more depth to the flavors.

• Serve with a Simple Greek Salad

Balance out the richness of the bowl with a refreshing Greek salad on the side. Toss together some crisp lettuce, sliced red onion, Kalamata olives, and a few juicy cherry tomatoes, then drizzle with olive oil and a splash of red wine vinegar. It’s the perfect light, tangy contrast that’ll make each bite feel even more satisfying.

What do you think—are you team hummus or team salad? Let me know what you try!

How to Store Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers

If you find yourself with leftovers (lucky you!), storing this Mediterranean Rice Bowl is simple and will keep the flavors fresh for a few days. Start by separating the components—rice, grilled chicken, veggies, and tahini dressing—into different containers. This will help preserve the texture and prevent everything from getting soggy. You can store the rice and chicken in airtight containers in the fridge for up to 3 days, but be sure to avoid storing the cucumbers and tomatoes with the rest, as they tend to lose their crunch and juiciness when kept too long.

For the tahini dressing, you’ll want to store it in a separate jar or small container. It can stay fresh for about a week in the fridge, but just give it a good stir before using again—it may thicken up a little as it sits. When you’re ready to enjoy the leftovers, simply reheat the rice and chicken in the microwave or on the stove, and add the fresh veggies just before serving. Drizzle with the tahini dressing and squeeze a bit of fresh lemon juice on top to revive that bright, zesty flavor.

If you’ve got more than enough to go around, you can also freeze the chicken and rice for a longer-term option. Just make sure to freeze them separately in airtight bags or containers to prevent any freezer burn. When you’re ready for a meal, thaw them out and reheat—although the texture of the rice may change a little, the flavors will still hold up beautifully.

Conclusion

And there you have it—your very own Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers, a bowl of pure deliciousness that brings together all the best of fresh, grilled, and creamy flavors in one hearty meal. From the tender, smoky chicken to the zesty rice, crunchy cucumbers, and that dreamy tahini dressing, every bite is a little piece of Mediterranean magic. It’s a dish that’s perfect for any occasion, whether you’re feeding a crowd or enjoying a cozy meal on your own.

I hope you’re as excited as I am about giving this recipe a try. It’s the kind of meal that’s bound to become a favorite in your kitchen, and I’d love to hear how it turns out for you! If you have any comments, questions, or thoughts about the recipe—or even if you just want to share your experience making it—drop me a line! I’m always here to chat, troubleshoot, or just swap stories about food.

Happy cooking, and I can’t wait to hear what you think!

Print Recipe

Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins

Calories: 450

Description

A vibrant Mediterranean Rice Bowl topped with juicy Grilled Chicken Tawook Skewers. Fragrant basmati rice, fresh veggies, and a tangy yogurt dressing bring the perfect balance of flavors. Tender, smoky chicken adds a delicious touch to every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• 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

• 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

• 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

• 1 tablespoon tahini

• 1 tablespoon lemon juice

• ¹⁄₄ teaspoon garlic powder

Instructions

1. Heat 1 tablespoon of olive oil in a medium-sized saucepan over medium heat.
2. Add 1 cup of basmati rice to the saucepan and stir it around for 1-2 minutes, allowing it to lightly toast.
3. Pour 2 cups of water into the saucepan with the rice, and add 1 teaspoon of salt.
4. Bring the water to a boil over high heat, then reduce the heat to low and cover the saucepan.
5. Let the rice simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
6. Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
7. Fluff the rice with a fork and stir in 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, and 1 tablespoon of fresh parsley, chopped.
8. Meanwhile, cut 2 medium chicken breasts into bite-sized cubes and place them in a large bowl.
9. Add 1 tablespoon of minced garlic, 1 tablespoon of ground cumin, 1 tablespoon of paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1 tablespoon of olive oil, and 1/2 teaspoon of black pepper to the chicken cubes.
10. Mix the chicken and spices together until the pieces are well coated, then cover the bowl and let it marinate for at least 20 minutes (or refrigerate for longer if desired).
11. Preheat a grill or grill pan over medium-high heat.
12. Thread the marinated chicken cubes onto skewers, ensuring they are evenly spaced.
13. Place the skewers on the preheated grill and cook for 4-5 minutes per side, or until the chicken is fully cooked through and has grill marks.
14. While the chicken is grilling, prepare the fresh vegetables by dicing 1/2 cup of cucumber, halving 1/2 cup of cherry tomatoes, and thinly slicing 1/4 cup of red onion.
15. Slice 1/4 cup of Kalamata olives and crumble 1/4 cup of feta cheese.
16. Once the chicken is cooked, remove the skewers from the grill and allow them to rest for a few minutes before removing the chicken pieces from the skewers.
17. In a small bowl, combine 1 tablespoon of tahini, 1 tablespoon of lemon juice, and 1/4 teaspoon of garlic powder, and stir until smooth.
18. To assemble the bowls, start by adding a portion of the lemony, herbed rice to each bowl.
19. Top the rice with the grilled chicken cubes, and then arrange the diced cucumber, halved cherry tomatoes, sliced red onion, sliced Kalamata olives, and crumbled feta cheese around the chicken.
20. Drizzle the tahini sauce over the top of the bowl and serve immediately.

Note

• Toasting the rice before cooking adds a nutty flavor and enhances its texture.
• Let the rice sit covered for 5 minutes after cooking to ensure it's fluffy.
• Marinating the chicken for longer (up to 2 hours) allows the spices to deeply infuse the meat.
• Grill the chicken on medium-high heat for optimal grill marks and tenderness.
• The tahini sauce can be adjusted with more lemon juice for extra tanginess.

Keywords: Mediterranean rice bowl, grilled chicken tawook recipe, healthy Mediterranean bowl, chicken tawook skewers recipe, Mediterranean chicken rice bowl