Description
A vibrant Mediterranean dish featuring tender grilled chicken skewers, fluffy basmati rice pilaf, and a refreshing cucumber-tomato salad. Ideal for a balanced weeknight dinner or special gatherings.
Ingredients
4 boneless chicken breasts, thinly sliced
1 cup Greek yogurt
3 tablespoons olive oil
4 cloves garlic, minced
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons saffron threads, crumbled
3 cups basmati rice, rinsed
1 small onion, finely chopped
4 cups vegetable broth
1/4 teaspoon salt
1/8 teaspoon black pepper
2 medium cucumbers, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped (optional)
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh mint leaves, chopped
Instructions
In a bowl, combine Greek yogurt, 3 tablespoons olive oil, minced garlic, lemon juice, salt, black pepper, cumin, paprika, oregano, and saffron. Add chicken slices and marinate for at least 1 hour.
Preheat grill to medium-high heat (375°F). Thread chicken onto skewers and grill for 10-12 minutes per side until browned and cooked through.
In a pot, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic until fragrant. Add rinsed basmati rice, vegetable broth, salt, pepper, and saffron. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is fluffy.
In a large bowl, mix cucumbers, cherry tomatoes, red onion (if using), olive oil, lemon juice, salt, and pepper. Top with chopped mint.
Assemble bowls by layering rice, grilled chicken skewers, and topping with cucumber salad. Garnish with lemon wedges.
Notes
Marinate chicken for at least 2 hours for deeper flavor.
Use wooden or bamboo skewers soaked in water to prevent burning.
Adjust spice levels to taste.
Store leftovers in airtight containers for up to 3 days.