Grilled Chicken Kebab "Bowls"

These are kebab "bowls" in the sense that you can combine all the ingredients in a shallow bowl and eat, kind of like the burrito bowl idea.  I just put mine on a plate, though.  Of course, all of the flavors of these were great together.  I made these in the hurried last days of school before summer vacation, so I feel like I didn't get to really enjoy these much.... I need to make the whole thing again.

The chicken is marinated, then grilled.  Basmati rice is served with tzatziki sauce and there's a refreshing cucumber salad on the side. All of the flavors go really well together.  We love tzatziki in this house.  My kids were wondering where the naan or pita bread was, though.  Oh well, this was fine without it, and it's also gluten-free as written.  Note: I made my own tzatziki sauce; original recipe below (I didn't try that one).

Grilled Chicken Kebab "Bowls"

adapted from IWNEO

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 (or to taste; I used about 1/4 tsp)

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
1/4 tsp salt or to taste

For marinating the chicken:
1. In a bowl, mix together all the ingredients except chicken.  Add the chicken, making sure that it is completely covered with the marinade.  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.  Add the onions and cook until they are translucent, about 4-5 minutes.  Add the rinsed rice and stir to coat the rice with the oil and onions. Add the water and turn the heat up to high.  Add the consumme powder and salt. Mix.  When it comes to a boil, turn the heat down to low, cover and simmer for 15 minutes.  Turn the heat off and let the rice steam for an additional 10 minutes. 

For the tzatziki:
1. Place the grated cucumber in a mesh strainer over a small bowl.  Sprinkle with the salt. Let it sit for 10 minutes.  Using your hands, squeeze as much of the water out of it as possible.  Mix the yogurt, lemon juice, and garlic together in a bowl.  Add the drained cucumber and mix. Taste and add more salt if needed.  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. (Do this!  It really works!!!!)

2. 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.

3. Mix together the sliced red onions (drain them first), cucumber slices, dill, lemon, olive oil, and salt.

Grilling the chicken:
1. Heat a grill or grill pan over medium to medium-high heat. (Make sure you have soaked your skewers for at least 30 minutes if you are using wooden ones.)

2. Skewer the marinated chicken cubes making sure they aren’t too crowded on the stick.

3. Oil the grill so the chicken doesn’t stick.  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 by place a nice heap of rice on the bottom of each bowl. Top with cucumber salad, tzatziki, and chicken kebabs. Enjoy!

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