Mediterranean Bowl with Grilled Chicken Tawook Skewers

We love a good Mediterranean rice bowl, especially one filled to the brim with mouth-watering Middle Eastern flavors.

Chop the chicken breasts into 1-inch cubes. In a medium-sized bowl combine the yogurt, olive oil, garlic, lemon juice, tomato paste, paprika, salt, dried oregano, and a few cranks of fresh cracked pepper. Stir in the chicken and evenly coat with yogurt mixture. Place in the refrigerator to marinate for a minimum of 1 hour and up to 24 hours.
When ready to cook, heat grill to medium-high heat. Using wooden skewers, thread chicken onto skewers (you’ll need about 4-5). Grill chicken skewers for roughly 5-7 minutes on each side, or until chicken is cooked through (chicken should reach an internal temperature of 165° F).

In a dutch oven or large saucepan, heat the extra virgin olive oil over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes, stirring often. Add 2 cups of basmati rice and cook for an additional 2-3 minutes, tossing rice and onions occasionally. Add broth and kosher salt* and bring to a boil. Reduce to lowest simmer possible, cover, and cook for 15 minutes or until liquid has been absorbed (you do not need to stir). Remove from heat and let sit for 5-10 minutes. Taste and add salt if needed. Fluff with fork before serving.

In a medium-sized bowl combine the cucumber, tomatoes, extra virgin olive oil, mint or parsley, kosher salt to taste and a few cranks of fresh cracked pepper.

Divide the chicken kebabs, rice pilaf, and cucumber and tomato salad between four large bowls evenly. Dollop each bowl with a generous scoop of hummus (which you can drizzle with extra virgin olive oil if you want to take things up a notch) and serve with a slice or two of pita.