Chicken Kebab Bowl Recipe

Marinate chicken

Cut chicken thighs into 1-inch pieces. In a bowl combine Greek yogurt, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, cumin, smoked paprika, oregano, 1 tsp salt and 1/2 tsp black pepper. Add chicken, toss to coat, cover and refrigerate at least 30 minutes and up to 4 hours.

Skewer and cook

If using wooden skewers, soak them 20 minutes. Thread marinated chicken onto skewers leaving small gaps between pieces. Preheat grill or a grill pan to medium-high (about 425°F/220°C). Grill 3–4 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Alternatively, broil on a sheet pan 6–8 minutes per side. Rest 5 minutes, then remove from skewers and slice into bite-sized pieces.

Rinse rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water (or broth) and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in chopped cilantro, 1 tbs lime juice and 1 tsp olive oil. Keep warm.

In a food processor combine 3/4 cup drained chickpeas, 1 tbs tahini, 1 tbs lemon juice, 1/2 tsp minced garlic, 1 tbs olive oil and 1/4 tsp salt. Process until smooth, adding up to 1 tbs water (or reserved chickpea liquid) to reach a creamy spreadable consistency. Taste and adjust salt or lemon.

Grate cucumber and squeeze out excess moisture with a fine sieve or clean towel. In a small bowl combine 1/2 cup Greek yogurt, 1/2 cup grated cucumber, 1/2 tsp minced garlic, 1 tsp lemon juice, 1 tbs chopped dill, 1/4 tsp salt and 1/4 tsp black pepper. Stir and refrigerate at least 10 minutes to let flavors meld.

Preheat oven to 425°F (220°C). Pat 1 cup chickpeas very dry. Toss with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin and 1/4 tsp salt. Spread on a rimmed baking sheet in a single layer. Roast 20–30 minutes, shaking pan every 8–10 minutes, until golden and crispy. Cool slightly; they will crisp further.

Combine 1 cup diced cucumber, 1/4 cup diced red onion and 2 tbs chopped parsley or cilantro in a bowl. Whisk 1 tsp olive oil with 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper; toss with cucumber mixture. Let sit 5–10 minutes before serving to soften onion and marry flavors.

In a small food processor or by hand finely chop 1/2 cup pitted Kalamata olives with 1 tsp capers, 1/2 tsp minced garlic, 1/2 tsp lemon juice and 1 tsp olive oil until a coarse paste forms. Taste and adjust pepper. Keep at room temperature or chilled.

Divide cilantro rice among two bowls (about 1/2 cup cooked rice per serving). Arrange sliced chicken kebab, a dollop (about 2 tbs) of hummus, 2 tbs tzatziki, 2 tbs cucumber salad, 2 tbs olive tapenade and 2–3 tbs crispy chickpeas around the rice. Sprinkle 2 tbs crumbled feta and 1–2 tbs chopped cilantro over each bowl. Drizzle with 1 tsp olive oil and serve with lemon wedges to squeeze over. Serve immediately so chickpeas remain crispy.