Grilled Chicken Kebab Bowls

Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters

I’m pooped. Tas and I just got back from an 18 day trip where we ate our way through Italy and Spain. I can’t even speak the word “ham” in fear of getting heartburn. Never though I would miss chicken so much.

Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters Grilled Chicken Kebab Bowls with Cucumber salad and Tzatziki | I Will Not Eat Oysters

 

Grilled Chicken Kebab Bowls

with Cucumber Salad and Tzatziki

makes 4 servings

For the chicken:
1 1/2 lb boneless skinless chicken breast, cut into 2″ pieces
1 1/2 Tb olive oil
3 Tb lemon juice
1 1/2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

For the rice:
2 cups basmati rice, rinsed
2 3/4 cups water
1 small yellow onion, chopped
1 1/2 Tb grapeseed oil, or other neutral oil
3 Tb consumme powder or 1 bouillon cube
1/4 tsp salt

For the tzatziki:
1 cup greek yogurt
1/2 cup grated cucumber
1 1/2 tsp lemon juice
2 cloves garlic, minced finely
1/4 tsp salt

For the cucumber salad:
1 english cucumber, peeled
1/4 cup sliced red onion
1 1/2 tsp chopped dill
1 1/2 tsp lemon juice
1 1/2 tsp olive oil
1/2 tsp salt

For marinating the chicken:
1. In a bowl, mix together all the ingredients except chicken.
2. Add the chicken, make sure that it is completely covered with the marinade.
3. Place it in the fridge and marinate for a minimum of 1 hour. This can also sit over night.

For the rice:
1. Heat the oil in a pot with fitted lid over medium-high heat.
2. Add the onions and sweat until they are translucent. About 4-5 minutes.
3. Add the rinsed rice and stir to coat the rice with the oil and onions.
4. Add the water and turn the heat up to high.
5. Add the consumme powder and salt. Mix.
6. When it comes to a boil, turn the heat down to low, cover and simmer for 15 minutes.
5. Turn the heat off and let the rice steam for an additional 10 minutes. Don’t you dare touch that lid.

For the tzatziki:
1. Place the grated cucumber in a mesh strainer over a small bowl.
2. Sprinkle with the salt. Let it sit for 10 minutes.
3. Push as much of the water out of it as possible.
4. Mix the yogurt, lemon juice, and garlic together in a bowl.
5. Add the drained cucumber and mix. Place in the fridge until you’re ready to eat.

For the cucumber salad:
1. Place the sliced red onions in a bowl filled with ice water. This will take away some of the sharpness of the onion. It’s optional.
2. Cut the peeled cucumber in half, lengthwise.
3. Using a spoon, scoop out the seeded middle of the cucumber and discard.
4. Cut the cucumber into 1/4″ slices.
5. Mix together the sliced red onions (drain them first, obvi), cucumber slices, dill, lemon, olive oil, and salt.

Grilling the chicken:
1. Heat a grill or grill pan over medium to medium-high heat.
2. Make sure you have soaked your skewers for at least 30 minutes if you are using wooden ones.
3. Skewer the marinated chicken cubes making sure they aren’t too crowded on the stick.
4. Oil the grill so the chicken doesn’t stick.
5. Grill the kebabs for 5-6 minutes on one side, flip and grill the other side for 5-6 minutes as well.

Construct your bowls:
Place a nice heap of rice on the bottom of each bowl. Top with cucumber salad, tzatziki, and chicken kebabs. Enjoy! This can also be eaten cold… straight from the fridge… alone… while watching Sean Brock on Mind of a Chef. Life is perfect.

15 Comments

  • Reply September 9, 2014

    Dave

    Do you seed your cucumbers in your salads?

    • Reply September 9, 2014

      iwillnoteatoysters

      MMMHHHMMMM. I like the texture better for that kind of salad when the cucumber is seeded.

  • Reply May 20, 2015

    Kiara-Elizabeth Sexton

    I made this tonight. I died. SO GOOD

  • Reply June 1, 2015

    Kate

    Thank you for sharing:
    *such a delicious dish
    *approachable recipe
    *beautiful photography

    I read several food blogs daily and came across yours through a link but this is the first time I printed a recipe (no internet at home) knowing I would make be enjoying the dish before the weekend was through. The print out did not sit to the side, a perfect page on the pile of aspiration to be neglected. Nope – this recipe print out was: crumpled from a trip to the grocery store for ingredients, splattered with Greek yogurt as the tzatziki sauce came together, splashed with lemon juice from squeezing fresh lemons for the cucumber salad and then shared with extend family after a successful Sunday dinner. So while the print out is a bit beaten up this was a success and I know it will get used again.

    Thank you so much for taking time to share – it was delicious. #bowllife

  • Reply June 3, 2015

    Jen

    I made recipes from food blogs almost everyday. I NEVER leave comments. But this was SO good I just had too. I used mint instead of dill and ‘riced’ cauliflower in place of the rice. It was perfection.

    • Reply June 3, 2015

      iwillnoteatoysters

      WOOHOOO!!!!!!!!! So happy you enjoyed it Jen! Thank you! Sounds absolutely delicious.

  • Reply August 13, 2015

    Julie

    I finally got around to making this and just had to comment and say how delicious it was! It had everything…crunch, creaminess, acidity, brightness. So freakin’ good.

  • Reply October 20, 2015

    Tania @ COOKTORIA

    I could eat this dish for dinner 7 days a week! Chicken-tzatziki is the best combination in the world! Seriously.

  • Reply November 13, 2015

    Manuela

    made it, loved it!

  • Reply December 8, 2015

    Tonia

    Wonderful recipe. I would love to make this for family dinner this week. Would I be able to bake these in the oven instead? If so what temperature would you suggest? Thank you!

    • Reply December 8, 2015

      iwillnoteatoysters

      Thanks!! I’ve never tried making kebabs in the oven but give it a try and let me know! If you do, I would say 375˚F until the chicken is cooked through. The time will really depend on the thickness of the chicken. Enjoy! You can also pan sear the kebabs if you don’t want to get out on the grill and you don’t have a grill pan!

  • Reply February 12, 2016

    Tara

    Ridiculously delicious!!! So yummy and very easy.

  • I made this for dinner last night and it was so so so good! And I just finished the leftovers for my lunch – it made my tummy very happy :)

  • Reply June 20, 2016

    buy spices online

    Wonderful recipe. I tried and it came out well.. Thanks for sharing.

  • Reply July 27, 2016

    plasterer bristol

    Wow these look soo good. Bet they taste amazing. Thanks for sharing this recipe.

    Simon

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