Chicken Souvlaki Rice Pilaf

This Quick Chicken Souvlaki Rice Pilaf is a flavorful Mediterranean-inspired dish that combines tender, spiced chicken skewers with buttery rice pilaf, grilled vegetables, and creamy tzatziki. Finished with fresh herbs and feta, it’s a complete meal that’s vibrant, nourishing, and ready in under an hour.

Why You’ll Love This Recipe

This recipe is everything you want in a weeknight dinner: fast, flavorful, and satisfying. The chicken is marinated in smoky paprika, garlic, lemon, and herbs for a bold, zesty flavor, while the buttery rice pilaf with orzo is nutty and fluffy. With grilled veggies, tangy feta, and cooling tzatziki, it’s a balanced meal that tastes like something from a Greek taverna—without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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 black pepper, to taste

• Chili flakes, to taste

• 2–3 cups bell pepper quarters and zucchini rounds

• 1 cup cherry tomatoes

• 1/2 cup crumbled feta cheese

• Tzatziki, for serving

• Mixed herbs (basil, thyme, dill), for garnish

• Naan or pita bread, optional, for serving

For the Rice Pilaf:

• 2 tablespoons salted butter

• 1 cup basmati rice

• 3/4 cup orzo

• 2–3 tablespoons pine nuts (optional)

• 2 cups water, broth, or bone broth

Directions

1. Make the rice pilaf: In a medium pot, melt butter over medium heat. Add rice, orzo, and pine nuts, cooking until lightly toasted. Stir in 2 cups water or broth. Bring to a boil, then cover and reduce heat to low. Simmer 10 minutes. Turn heat off and let steam, covered, 15–20 minutes. Fluff with a fork.

2. Prepare the chicken: In a bowl, combine chicken, melted butter, lemon juice, garlic, smoked paprika, oregano, rosemary, salt, pepper, and chili flakes. Let sit 10 minutes (or marinate up to overnight for deeper flavor).

3. Grill the chicken: Thread chicken onto skewers. Grill over medium-high heat, turning occasionally, until lightly charred and cooked through, 10–12 minutes. At the same time, grill bell peppers and zucchini 3–4 minutes per side.

4. Assemble the bowls: Serve rice pilaf topped with grilled chicken skewers, roasted peppers, zucchini, and cherry tomatoes. Add a dollop of tzatziki, crumbled feta, and fresh herbs. Optional: serve with naan or pita.

Servings and timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Calories: approximately 572 kcal per serving

Variations

• Use chicken thighs: Juicier and more forgiving on the grill.

• Add more veggies: Eggplant, mushrooms, or onions grill beautifully alongside the chicken.

• Make it spicy: Add harissa or extra chili flakes to the marinade.

• Try a different pilaf: Add raisins or currants for sweetness, or swap pine nuts for almonds.

• Go low-carb: Serve chicken and veggies over cauliflower rice or a fresh Greek salad instead of pilaf.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm chicken and rice gently in a skillet or microwave. Add a splash of broth to refresh the pilaf.

• Freeze: Marinated raw chicken can be frozen for up to 2 months. Cooked rice pilaf also freezes well in portions.

FAQs

Can I make this with chicken thighs instead of breasts?

Yes, chicken thighs are juicier and just as flavorful.

Can I use a rice cooker for the pilaf?

Yes, toast the rice and orzo in a pan first, then transfer to a rice cooker with liquid.

Do I need skewers?

No, you can cook chicken pieces directly in a skillet or cast iron pan.

Can I bake the chicken instead of grilling?

Yes, bake at 425°F for 20–25 minutes, flipping halfway through.

What’s the best bread to serve with this?

Pita or naan bread is ideal for scooping up chicken and rice.

Can I make the marinade ahead of time?

Yes, mix it up and store in the fridge for up to 24 hours before adding the chicken.

What can I use instead of orzo in the pilaf?

You can use couscous, small pasta shells, or skip it and use extra rice.

Is this recipe spicy?

It’s mild, but you can adjust chili flakes to your heat preference.

Can I meal prep this recipe?

Yes, portion into containers with rice, chicken, and veggies. Add tzatziki fresh before eating.

How do I prevent the butter from solidifying in the marinade overnight?

If marinating overnight, remove from fridge 30 minutes before cooking so the butter softens.

Conclusion

Quick Chicken Souvlaki Rice Pilaf is a vibrant, Greek-inspired dinner that’s hearty yet fresh. With smoky grilled chicken, buttery rice pilaf, and creamy tzatziki, it’s a complete meal that’s perfect for busy nights but also impressive enough for entertaining. Serve with warm pita and fresh herbs for a delicious Mediterranean feast at home

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