Description
Quick Chicken Souvlaki Rice Pilaf is a vibrant and flavorful Mediterranean-inspired dish featuring tender grilled chicken skewers marinated with lemon, garlic, and smoked paprika, served over a buttery basmati rice and orzo pilaf, accompanied by grilled vegetables, crumbled feta, and refreshing tzatziki sauce. Perfect for a speedy weeknight dinner or casual entertaining.
Ingredients
Scale
For the Chicken Souvlaki
- 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
For the Rice Pilaf
- 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)
For the Vegetables and Toppings
- 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
Instructions
- Prepare the Rice Pilaf: Melt 2 tablespoons of salted butter in a medium pot over medium heat. Add the basmati rice, orzo, and optional pine nuts, stirring to coat and toast lightly until the butter starts to brown, about 2-3 minutes. Pour in 2 cups of water or broth, bring to a boil over high heat, then reduce the heat to low. Cover the pot and simmer gently for 10 minutes. Turn off the heat, keep covered, and let the pilaf steam for an additional 15-20 minutes until the water is absorbed and rice is tender. Fluff with a fork before serving.
- Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with melted butter, lemon juice, chopped garlic, smoked paprika, dried oregano, dried rosemary or thyme, sea salt, pepper, and chili flakes. Mix thoroughly to coat all pieces evenly. For best flavor, allow the chicken to marinate at room temperature for 10 minutes or refrigerate overnight.
- Grill the Chicken and Vegetables: Preheat your grill, grill pan, or heavy skillet to medium-high heat. Thread the marinated chicken pieces onto skewers. Grill the chicken skewers, turning occasionally, until they are lightly charred on the outside and fully cooked through, about 10-12 minutes total. At the same time, grill the bell pepper quarters and zucchini rounds, turning every 3-4 minutes until tender and charred.
- Assemble the Dish: Serve the grilled chicken souvlaki over generous bowls of the buttery rice pilaf. Arrange the grilled vegetables and fresh cherry tomatoes alongside. Sprinkle the plates with crumbled feta cheese and scatter fresh mixed herbs on top. Offer tzatziki sauce on the side for dipping, and optionally serve with warm naan or pita bread to complete the meal.
Notes
- Marinating the chicken longer enhances the flavor and tenderness but can be cooked immediately if short on time.
- If pine nuts are unavailable or undesired, they can be omitted without significantly impacting the dish.
- Using chicken thighs instead of breasts will yield a juicier result but may change cooking times slightly.
- Adjust chili flakes according to your heat preference or omit for a milder dish.
- This recipe can be adapted for stovetop or oven grilling methods if an outdoor grill is unavailable.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: Chicken Souvlaki, Rice Pilaf, Mediterranean Chicken, Grilled Chicken Skewers, Basmati Rice, Orzo, Tzatziki, Greek Inspired Dinner
