Tomato rice with chicken souvlaki

Ingredients

• 1onion
• 3 clovesgarlic
• 500 gvine tomatoes
• 2 tbsptomato purée
• 300 gbasmati rice
• 1 cubechicken stock
• 2 tbspextra-virgin olive oil
• 500 gchicken breast pieces
• 1 tbsporegano
• 1lemon
• 1cucumber
• 250 mlGreek yoghurt
• 5 gdill
• 8sate skewers
• 450 mlwater
• to tastesalt
• to tastepepper

Instructions

1. 1

   Soften the onion

   Finely chop the onion and garlic. Heat the olive oil in a lidded pan and gently fry the onion and garlic.

2. 2

   Add tomato rice

   Meanwhile, cut the tomatoes into roughly 2 cm cubes. Stir the tomato purée into the pan and cook for 1 minute. Add the tomatoes and rice.

3. 3

   Add stock water

   Pour in 450 ml water and crumble the stock cube over the pan. Bring to the boil, stirring, then turn the heat down low.

4. 4

   Cook the rice

   Cover the pan and cook the rice for 15 minutes, until the liquid has been absorbed and the rice is tender. Serve with the souvlaki and tzatziki.

5. 5

   Season the chicken

   Finely chop the garlic. Put the chicken, oregano and garlic in a bowl, then mix together.

6. 6

   Add lemon oil

   Squeeze the lemon juice into the bowl and add the olive oil. Mix well, then season with salt and pepper.

7. 7

   Grill the skewers

   Thread the chicken onto 8 skewers. Heat a griddle pan and grill the chicken for about 3 minutes per side, until cooked through.

8. 8

   Prepare cucumber

   Halve the cucumber lengthways. Use a spoon to scrape out the seeds.

9. 9

   Grate the cucumber

   Coarsely grate the cucumber into a deep plate. Grate the garlic clove over it as well.

10. 10

    Mix the tzatziki

    Add the Greek yoghurt. Finely chop the dill and stir it in well. Season with salt and pepper.

What is tomato rice with souvlaki?

Souvlaki is a Greek-style preparation of seasoned meat grilled on skewers, often served with fresh accompaniments. This version pairs chicken with tomato rice and a simple cucumber-and-yoghurt dip.

The tomato purée and fresh tomatoes cook with the rice, giving it a savoury, gently tangy base. The lemony chicken and cool dill yoghurt make a lively contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 42g protein, 94g carbs, 15g fat.

Most of the carbohydrates come from the basmati rice, while the chicken and Greek yoghurt contribute much of the protein. Olive oil and yoghurt provide most of the fat. For a more balanced plate, serve with extra salad or vegetables alongside.

Building flavour in the rice

Onion and garlic: soften them gently in the oil before adding the other ingredients. This gives the rice a fragrant starting point without browning the garlic.

Tomato: briefly cook the purée before adding the chopped tomatoes and rice. Stir everything together so the grains are coated before the stock water goes in.

Getting tender rice

Low heat: once the pan comes to the boil, turn it down and keep the lid on for the 15-minute cooking time. A steady, gentle simmer helps the rice cook as the liquid is absorbed.

Doneness: check that the grains are tender and the pan is dry before serving. If the rice needs a little longer, keep the lid on and give it a few more minutes over low heat.

Grilling the souvlaki

Lemon and oregano: coat the chicken with the garlic, oregano, lemon juice and oil so the seasoning reaches all sides. Thread the pieces evenly onto the skewers for more consistent cooking.

Griddle pan: cook the skewers for about 3 minutes per side, checking that the chicken is cooked through before serving. Avoid crowding the pan so the pieces can grill rather than steam.

Making quick tzatziki

Cucumber: removing the seeds before grating helps keep the dip from becoming too watery. If the cucumber seems particularly wet, press out some of its liquid before mixing.

Yoghurt and dill: stir these through the grated cucumber and garlic, then season to taste. The dip can be mixed while the rice cooks.

Serving the meal

Serve the rice alongside the chicken skewers, with the tzatziki on the side or spooned over the top. The fresh cucumber and yoghurt bring a cool counterpoint to the warm, seasoned rice.

A simple green salad or extra sliced cucumber works well alongside, especially if you want more fresh vegetables on the plate.

Recipe notes & tips

• Keep the rice covered while it cooks so the steam stays in the pan.
• Cut the chicken pieces to a similar size for more even grilling.
• Soak wooden skewers before using them if you want to reduce scorching.
• Scrape out the cucumber seeds to help keep the tzatziki thick.
• Taste the dip before serving and adjust the salt and pepper as needed.

Variations

• Add paprika: season the chicken with a little paprika alongside the oregano.
• Use chicken thighs: swap in boneless thigh pieces for a juicier skewer.
• Add mint: mix chopped mint into the tzatziki with the dill.
• Make it vegetarian: grill thick slices of courgette or halloumi instead of chicken.
• Bring extra heat: add a pinch of chilli flakes to the tomato rice.

Common mistakes to avoid

• Boiling the rice hard: turn the heat down after it comes to the boil and keep the lid on.
• Crowding the griddle pan: cook the skewers in batches so they brown rather than steam.
• Uneven chicken pieces: cut them to a similar size so they finish cooking at the same time.
• Watery tzatziki: remove the cucumber seeds and drain excess liquid from the grated cucumber.
• Serving undercooked chicken: check the thickest pieces are cooked through before taking them off the grill.

How to store

Store leftover rice, chicken and tzatziki separately in covered containers in the fridge and use within 2 days. Reheat the rice and chicken until piping hot; serve the tzatziki cold.

Frequently asked questions