Chicken Souvlaki With Rice and Potatoes Recipe: Mediterranean Grilled Feast

This Mediterranean-inspired dish brings the flavors of Greece to your table with tender, marinated chicken and perfectly cooked sides. The secret lies in a simple yet flavorful blend of lemon, garlic, and herbs.

With juicy chicken, fluffy rice, and crispy potatoes, this meal delivers a complete, satisfying experience that’s surprisingly easy to prepare at home. The combination of textures and flavors makes it a true crowd-pleaser.

Ingredients for Chicken Souvlaki with Rice and Potatoes

Juicy chicken, fragrant rice, and crispy potatoes—Mediterranean flavors in every bite.

The chicken thighs are non-negotiable here. Boneless, skinless stay juicy on the grill, while breasts dry out too fast. Costco has great pre-cut thighs, or grab a family pack and cube them yourself. Look for thighs with good marbling—organic or free-range taste better but aren’t mandatory. The olive oil should be something you’d drizzle on bread (I keep a bottle of California Olive Ranch just for cooking).

No fresh lemon juice? Bottled works in a pinch (but fresh is brighter). Swap thighs for chicken breast if you must, but they’ll need less grilling time. Dried oregano and thyme can be replaced with 1 tbsp fresh herbs each. For the rice, basmati or jasmine work too—just adjust cooking time. Potatoes can be russet or red if Yukon Golds aren’t available.

Marinate the chicken for up to 24 hours—it only gets better. Leftovers keep 4-5 days in the fridge, or freeze the cooked chicken for 3 months. Reheat potatoes in the oven to stay crispy (microwave makes them soggy).

Step-by-Step Instructions for Chicken Souvlaki With Rice and Potatoes

This method delivers perfectly charred skewers with fluffy rice and crispy potatoes every time.

Step 1: Marinate the Chicken for Maximum Flavor

In a large bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 6 cloves minced garlic, 1 tbsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Add the 1.5 lb boneless, skinless chicken thighs cut into 1-inch cubes, along with red onion cut into wedges and red bell pepper cut into 1-inch squares.

Toss everything to coat evenly, ensuring all pieces are well covered with the marinade. Cover and refrigerate for at least 2 hours (overnight is ideal). This marinating time allows the flavors to penetrate deeply, resulting in tender, flavorful chicken and vegetables.

Step 2: Prepare and Cook the Potatoes

Preheat your oven to 425°F. Peel and cut the 1.5 lb Yukon Gold potatoes into 1-inch chunks. Toss them with a little of the extra-virgin olive oil from the marinade, 0.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper.

Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside and tender inside. Keep them warm while you cook the remaining components.

Step 3: Grill the Chicken Souvlaki

Preheat your grill to medium-high heat. Thread the marinated chicken, red onion, and red bell pepper onto skewers, alternating between ingredients. Discard any remaining marinade.

Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges. The internal temperature should reach 165°F, and the vegetables should be tender with a slight char. Transfer to a plate and let rest for 5 minutes.

Step 4: Cook the Rice to Fluffy Perfection

Rinse the 1.5 cups long-grain white rice under cold water until the water runs clear. In a medium pot, bring the 2.5 cups chicken stock to a boil. Add the drained rice and return to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 5: Assemble and Garnish the Dish

Divide the fluffy rice among plates, then arrange the grilled chicken souvlaki skewers alongside the crispy Yukon Gold potatoes. Garnish generously with 0.25 cup chopped fresh parsley for a pop of color and freshness.

Serve immediately while everything is hot. The combination of smoky grilled chicken, fragrant rice, and crispy potatoes creates a balanced, satisfying meal that’s sure to impress.

Regional Styles of This Recipe

Greek Taverna Style

In Athens, they often use wooden skewers soaked in water for 30 minutes before grilling to prevent burning. The chicken is marinated with fresh rosemary in addition to oregano and thyme, giving it a more aromatic profile. I love serving this with a side of tzatziki sauce for dipping. 🌿

Turkish Shish Kebab

Turkish versions often include cubed lamb alongside chicken for a richer flavor. They use sumac and aleppo pepper in the marinade, which adds a tangy, slightly spicy kick. The rice is sometimes cooked with vermicelli noodles toasted in butter for extra texture.

Lebanese Variations

In Lebanon, they might add pomegranate molasses to the marinade for a sweet-tart flavor. The potatoes are often seasoned with za’atar before roasting, which gives them a nutty, herby crust. I enjoy the extra layer of complexity this brings to the dish.

Cyprus Influence

On the island of Cyprus, they sometimes use halloumi cheese cubes on the skewers, which get beautifully charred. The rice is often basmati and cooked with saffron for a golden hue. This version is a bit more indulgent but incredibly satisfying. ✨

American Backyard Style

For a simpler approach, many American cooks use metal skewers for easy cleanup. The marinade might include Dijon mustard for a slight tang. The potatoes are often seasoned with paprika or garlic powder for a familiar, comforting flavor.

Frequently Asked Questions