#bowllife, All, Chicken & Poultry, Sunday Suppers

Grilled Chicken Kebab Bowls

September 9, 2014

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

Grilled marinated chicken with Cucumber Salad and Tzatziki over onion rice! Family favorite.

4.45 from 18 votes

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Course: Main Course

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Author: Danielle Oron

Ingredients

FOR THE CHICKEN

3 tbsp lemon juice
1 1/2 tbsp olive oil
1 1/2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp kosher salt
1 1/2 lb boneless skinless chicken breast cut into 2" pieces

FOR THE RICE

2 cups basmati rice rinsed
1 small yellow onion chopped
1 1/2 tbsp canola or grapeseed oil
3 tbsp consumme powder (or 1 bouillon cube disolved)
1/4 tsp kosher salt

FOR THE TZATZIKI

1 cup full-fat greek yogurt (I like 5% Fage yogurt)
1/2 cup grated cucumber
1 1/2 tsp lemon juice
2 cloves garlic grated
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 kosher salt

Instructions

FOR MARINATING THE CHICKEN

In a medium bowl, whisk together the lemon juice, olive oil, oregano, onion powder, garlic powder, and salt.
Add the chicken and toss to coat in the marinade.
Marinate for 15 minutes or up to 3 hours.

FOR THE RICE

Whisk consumme powder and salt into 2 3/4 cups of warm water. Set aside.
In a medium pot with tight fitting lid, heat the oil over medium-high.
Add the onions and sweat until just translucent, about 4 minutes.
Add the rice and stir to coat with the oil and onions. Cook the rice, stirring constantly for 2 minutes until the rice smells toasty.
Add the consumme water to the pot and turn the heat up to high.
As soon as it comes to a boil, cover with lid, turn the heat down to low and simmer for 15 minutes.
Turn the heat off and let the rice steam for an additional 10 minutes. DO NOT LIFT THE LID. Fluff the rice with a fork before serving.

FOR THE TZATZIKI

Combine all the tzatziki ingredients in a medium bowl and set aside.
(In the past, I wrote a lot of instructions about salting and draining the cucumber… in all honesty, there is no need for that nonsense. Just use a good thick full-fat Greek yogurt and it will be great.)

FOR THE CUCUMBER SALAD

Cut the peeled cucumber in half, lengthwise. Using a spoon, scoop out the seeded middle of the cucumber and discard.
Cut the cucumber into 1/4″ slices.
In a medium bowl, combine the cucumbers, sliced onions, dill, lemon juice, olive oil, and salt.

GRILLING THE CHICKEN

Heat a grill or grill pan over medium heat.
Skewer the marinated chicken leaving a bit of space between pieces. (If using wooden skewers, be sure to soak them for about 10 minutes prior to skewering)
Grill the kebabs until cooked through, about 4-5 minutes per side.

CONSTRUCT 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.