Name: Quick Chicken Souvlaki with Rice Pilaf and Grilled Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 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; 2 tablespoons salted butter; 1 cup basmati rice; 3/4 cup orzo pasta; 2-3 tablespoons pine nuts (optional); 2 cups water or broth (bone broth optional); 2-3 cups bell pepper quarters and/or zucchini rounds; 1 cup cherry tomatoes; 1/2 cup crumbled feta cheese; Tzatziki sauce, for serving; Mixed fresh herbs (basil, thyme, dill) for garnish

Introduction

Quick Chicken Souvlaki Rice Pilaf is a flavorful and easy-to-make dish that combines tender grilled chicken with buttery rice pilaf and fresh vegetables. This Mediterranean-inspired meal is perfect for a weeknight dinner or casual gathering, offering bright, smoky, and savory flavors that everyone will enjoy.

The image shows a white bowl filled with a meal that has several layers: at the bottom, there is a layer of light brown rice, on the right side the rice is partly covered by two folded light golden flatbreads. On top of the flatbreads and rice, there are three grilled chicken skewers with a charred golden brown texture, each skewer has small pieces of chicken stacked closely together, drizzled with white sauce and sprinkled with green herbs. To the left of the skewers, there are grilled vegetable pieces including dark green zucchini slices and bright red bell pepper chunks with char marks. Near the center, there are slices of fresh red cherry tomatoes and a few small green herb leaves placed on top. The bowl is placed on a wooden surface with some green leaves and two glasses of light amber liquid nearby. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Chili flakes

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 serving

2 tablespoons salted butter

1 cup basmati rice

3/4 cup orzo

2-3 tablespoons pine nuts (optional)

Instructions

Step 1: To make the rice pilaf, melt 2 tablespoons of salted butter in a medium pot over medium heat. Add the basmati rice, orzo, and pine nuts, and cook until the butter browns lightly.

Step 2: Pour in 2 cups of water or broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer for 10 minutes.

Step 3: Turn off the heat and keep the pot covered for another 15-20 minutes to finish cooking. When done, fluff the rice with a fork.

Step 4: In a large bowl, combine the chicken pieces with the melted butter, lemon juice, chopped garlic, smoked paprika, dried oregano, rosemary, salt, pepper, and chili flakes. If possible, let the chicken marinate for 10 minutes or up to overnight in the refrigerator for deeper flavor.

Step 5: Preheat a grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken onto skewers.

Step 6: Grill the chicken skewers, turning occasionally, until they are lightly charred and cooked through, about 10 to 12 minutes total.

Step 7: At the same time, grill the bell peppers and zucchini rounds for 3-4 minutes per side until tender and slightly charred.

Step 8: To serve, place the rice pilaf in bowls and top with grilled chicken skewers. Arrange the grilled vegetables and cherry tomatoes on the side. Sprinkle crumbled feta and mixed herbs over the top. Serve with tzatziki and warm naan or pita bread if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow the spices to fully infuse.

Substitute chicken thighs for a juicier, more flavorful option.

Use vegetable broth instead of water for a richer rice pilaf taste.

Add chopped fresh parsley or mint to the herbs for a refreshing twist.

Toast the pine nuts separately in a dry pan if you want a stronger nutty flavor.

Storage

Store leftover chicken souvlaki and rice pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to keep the rice moist. Grilled vegetables are best eaten fresh but can be stored and reheated alongside the chicken.

FAQs

Can I use wooden skewers for the chicken?

Yes, wooden skewers work well, but be sure to soak them in water for at least 30 minutes before grilling to prevent burning.

What can I substitute for orzo in the rice pilaf?

You can use small pasta shapes like acini di pepe, couscous, or omit it entirely for a simpler pilaf.