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Quick Chicken Souvlaki Rice Pilaf Recipe

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4.1 from 14 reviews

This Quick Chicken Souvlaki Rice Pilaf recipe combines tender, marinated grilled chicken skewers with a buttery basmati rice pilaf featuring orzo and pine nuts. Paired with grilled vegetables, crumbled feta, and refreshing tzatziki, it’s a delicious and balanced Mediterranean-inspired meal perfect for weeknights or entertaining guests.

Ingredients

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
  • 2-3 cups bell pepper quarters/zucchini rounds
  • 1 cup cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • Tzatziki, for serving
  • Mixed herbs (basil, thyme, dill), for serving

Rice Pilaf

  • 2 tablespoons salted butter
  • 1 cup basmati rice
  • 3/4 cup orzo
  • 2-3 tablespoons pine nuts (optional)

Instructions

  1. Prepare the Rice Pilaf: Melt the butter in a medium pot over medium heat. Add the basmati rice, orzo, and pine nuts, allowing the butter to brown slightly and toast the rice and orzo. Pour in 2 cups of water or broth (bone broth recommended for richer flavor) and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes. After simmering, turn off the heat but keep the pot covered for an additional 15-20 minutes to allow the rice to steam and fully absorb the liquid. Finally, fluff the rice pilaf with a fork to separate the grains.
  2. Marinate the Chicken: In a large bowl, combine the chicken pieces with melted butter, lemon juice, chopped garlic, smoked paprika, dried oregano, dried rosemary or thyme, sea salt, black pepper, and chili flakes. Mix thoroughly to coat the chicken evenly with the marinade. For best flavor, let the marinated chicken rest for at least 10 minutes. If time permits, marinate in the refrigerator overnight to deepen the flavors.
  3. Grill the Chicken and Vegetables: Preheat a grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces onto skewers, ensuring they are evenly spaced for uniform cooking. Place the chicken skewers on the hot grill, cooking for about 10 to 12 minutes total, turning occasionally to achieve an even char and ensure the chicken is cooked through. During this time, grill the bell pepper quarters and zucchini rounds for approximately 3-4 minutes per side until tender and slightly charred.
  4. Assemble and Serve: To serve, place a generous portion of rice pilaf in bowls. Arrange the grilled chicken skewers on top or alongside. Add grilled vegetables and fresh cherry tomatoes to the plate. Sprinkle crumbled feta cheese over the dish and garnish with fresh mixed herbs such as basil, thyme, and dill. Serve with a side of creamy tzatziki sauce and optionally with warm naan or pita bread for a complete Mediterranean meal.

Notes

  • For extra flavor in the rice pilaf, use chicken bone broth instead of water.
  • If wooden skewers are used, soak them in water for 30 minutes before grilling to prevent burning.
  • Adjust chili flakes according to your preferred spice level.
  • Leftover grilled chicken can be refrigerated and used in salads or wraps.
  • Vegetables can be swapped or added based on seasonality and preference.

Find it online: http://recipesbyliza.com/quick-chicken-souvlaki-rice-pilaf-recipe/