Description
This Quick Chicken Souvlaki Rice Pilaf recipe combines tender, flavorful grilled chicken skewers marinated in a vibrant blend of herbs and spices, served alongside a buttery, nutty basmati rice and orzo pilaf. Accompanied by grilled vegetables, fresh cherry tomatoes, crumbled feta, and cool tzatziki, this Mediterranean-inspired dish is perfect for a satisfying weeknight dinner or a casual gathering.
Ingredients
Chicken Marinade
- 2 pounds chicken breasts, cut into small pieces
- 6 tablespoons salted butter, melted
- 2 tablespoons lemon juice
- 6 cloves garlic, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary (or thyme)
- Sea salt and pepper, to taste
- Chili flakes, to taste
Vegetables and Toppings
- 2-3 cups bell pepper quarters or zucchini rounds
- 1 cup cherry tomatoes
- 1/2 cup crumbled feta cheese
- Tzatziki, for serving
- Mixed herbs (basil, thyme, dill) for garnish
Rice Pilaf
- 2 tablespoons salted butter
- 1 cup basmati rice
- 3/4 cup orzo
- 2-3 tablespoons pine nuts (optional)
Instructions
- Prepare the Rice Pilaf: In a medium pot, melt 2 tablespoons of salted butter over medium heat. Add the basmati rice, orzo, and pine nuts (if using), stirring occasionally until the butter browns slightly and the nuts toast. Pour in 2 cups of water or broth. Bring the mixture to a boil on high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 10 minutes. Turn off the heat and keep covered for an additional 15-20 minutes. Fluff the rice with a fork before serving.
- Marinate the Chicken: In a bowl, combine the chicken pieces with 6 tablespoons melted butter, lemon juice, chopped garlic, smoked paprika, dried oregano, dried rosemary (or thyme), sea salt, pepper, and chili flakes. Mix well to coat the chicken evenly. For deeper flavor, let the chicken marinate for at least 10 minutes or refrigerate overnight if planning ahead.
- Grill the Chicken and Vegetables: Preheat a grill, grill pan, or skillet over medium-high heat. Thread the marinated chicken pieces onto skewers. Grill the chicken skewers, turning occasionally, until they are evenly charred and cooked through, approximately 10 to 12 minutes. At the same time, place the bell peppers and zucchini slices on the grill and cook them for about 3-4 minutes per side until tender and grill-marked.
- Assemble and Serve: In serving bowls, place a generous scoop of the buttery rice pilaf. Arrange the grilled chicken skewers on top or alongside the rice. Add grilled vegetables and fresh cherry tomatoes around the plate. Sprinkle crumbled feta cheese and mixed herbs over the dish. Serve with a side of cool tzatziki sauce and, if desired, warm naan or pita bread for a complete Mediterranean meal experience.
Notes
- If you don’t have a grill or grill pan, a skillet can be used for cooking the chicken and vegetables.
- Allowing the chicken to marinate longer will enhance the flavors significantly.
- For a nut-free version, omit the pine nuts from the rice pilaf.
- Bone broth or vegetable broth can be used instead of water to add extra flavor to the rice.
- Be sure to soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- This dish pairs well with fresh salad or green veggies on the side.
- Prep Time: 10 minutes (plus optional marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
