Name: Grilled Chicken Skewer Bowl with Cucumber Avocado Salad
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cubed; 3 tbsp olive oil; 2 tbsp lemon juice; 3 garlic cloves, minced; 1 tsp paprika; 1 tsp dried oregano; Salt and pepper, to taste; Wooden or metal skewers; 2 cups chopped cucumber; 1 large ripe avocado, diced; 2 tbsp chopped fresh parsley; 1 tbsp olive oil; 1 tbsp lemon juice; Salt and pepper, to taste; Cooked white or jasmine rice (approx. 1 cup per serving); Lemon wedges; Chopped parsley or cilantro (optional)

Imagine a dish that perfectly blends smoky, charred chicken with the crisp freshness of cucumber and avocado, all served over a soft bed of fluffy rice. This Grilled Chicken Skewer Bowl with Cucumber Avocado Salad is a culinary delight that brings together the best of Mediterranean and summer grilling flavors. The chicken is marinated in a simple, zesty mixture that ensures juicy, flavorful bites, while the salad adds a cooling balance with its herbaceous crunch.

Whether you’re hosting an outdoor BBQ or preparing a quick and healthy weeknight dinner, this dish checks all the boxes. It’s visually vibrant, nutritionally balanced, and filled with satisfying textures. A squeeze of lemon ties everything together with a pop of brightness that elevates each bite. You’ll find this meal as enjoyable to prepare as it is to eat.

Why You’ll Love This Grilled Chicken Skewer Bowl

Balanced flavors: You get savory, smoky chicken paired with a refreshing cucumber avocado salad.
Quick and easy: Most of the prep can be done in advance, making it ideal for busy nights.
Healthy: Packed with lean protein, healthy fats, and fresh veggies.
Customizable: Easily adaptable to different dietary needs—swap rice for quinoa or go low-carb with cauliflower rice.
Great for entertaining: Makes an impressive and colorful presentation with minimal effort.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter):

Grill or Grill Pan: Delivers those signature char lines and smoky flavor. If using a stovetop, a grill pan mimics the outdoor grilling experience.
Skewers (Wooden or Metal): For threading the chicken. Wooden skewers need to be soaked to prevent burning; metal ones are reusable and heat-conductive.
Mixing Bowls: Separate bowls for marinating the chicken and tossing the salad. Choose non-reactive materials like glass or stainless steel for best flavor preservation.
Tongs: To safely turn the skewers without piercing or damaging the meat.
Chef’s Knife and Cutting Board: For prepping the vegetables and dicing the chicken into even chunks.
Citrus Juicer (Optional): For quickly extracting fresh lemon juice without seeds.

Each of these tools contributes to efficiency, safety, and achieving the best flavor and texture possible. Proper prep gear can truly elevate the final result.

Preparation Tips

Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning on high heat.
Marinate the chicken for at least 30 minutes, or up to 8 hours in the fridge. The longer it marinates, the more flavor it absorbs.
Use uniform chicken pieces for even grilling—about 1 to 1.5-inch cubes work best.
Preheat the grill thoroughly before placing the skewers; this ensures a good sear and prevents sticking.
Chill the salad ingredients before tossing to keep the cucumber crisp and the avocado fresh.
Lemon wedge as garnish isn’t just for looks—it enhances the entire dish with acidity and brightness just before serving.

These preparation tips ensure everything cooks evenly and tastes fresh and flavorful in every bite.

Ingredients for this Grilled Chicken Skewer Bowl

Here’s everything you need to recreate this vibrant and satisfying meal. Each ingredient plays a role in building layers of flavor, texture, and balance.

For the Grilled Chicken Skewers:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1–1.5 inch cubes
3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
Salt and black pepper, to taste
Wooden or metal skewers

For the Cucumber Avocado Salad:

2 cups cucumber, chopped (preferably Persian or English cucumbers)
1 large ripe avocado, diced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste

For Serving:

Cooked white rice or jasmine rice (about 1 cup per serving)
Lemon wedges, for garnish
Fresh parsley or cilantro, chopped, for optional topping

These fresh and wholesome ingredients come together to create a bowl that’s refreshing yet deeply satisfying.

Step 1: Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper. Add the chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor). If you’re using wooden skewers, soak them in water during this time.

Step 2: Prepare the Skewers

Thread the marinated chicken pieces onto your skewers, leaving a small gap between each piece to ensure even cooking. Set them aside while you preheat your grill or grill pan over medium-high heat.

Step 3: Grill the Chicken

Once the grill is hot, place the skewers on the surface. Cook for about 10–12 minutes, turning every 2–3 minutes to get an even char on all sides. The chicken is done when it reaches an internal temperature of 165°F (74°C) and has a golden brown crust.

Step 4: Make the Cucumber Avocado Salad

While the chicken grills, toss chopped cucumbers, diced avocado, parsley, olive oil, lemon juice, salt, and pepper in a mixing bowl. Gently mix to avoid smashing the avocado. Keep chilled until ready to serve.

Step 5: Assemble the Bowl

Spoon cooked rice into bowls as a base. Add a generous portion of cucumber avocado salad to one side. Place grilled chicken skewers on top. Garnish with fresh herbs and a lemon wedge for squeezing.

Your bowl is now ready to serve—colorful, balanced, and bursting with flavor.

Notes

Chicken thighs tend to be juicier and more forgiving than breasts, making them ideal for grilling.
Fresh lemon juice is strongly preferred over bottled—it provides a cleaner, brighter flavor.
Make it low-carb by swapping the rice for cauliflower rice or a bed of mixed greens.
Make-ahead friendly: The chicken can be marinated a day in advance, and the salad prepped (minus the avocado) earlier in the day.
Gluten-free: This dish is naturally gluten-free as long as no additives are present in the spices.
Meal prep option: Store components separately and assemble when ready to eat for freshest results.

Watch Out for These Mistakes While Cooking

Overcrowding the skewers: This can prevent proper cooking and leave parts underdone. Leave slight spaces between the chicken pieces.
Skipping the soak for wooden skewers: This leads to scorched or flaming sticks on the grill.
Using unripe avocado: It won’t have that creamy texture the salad needs. Choose ripe (but not mushy) avocados.
Cooking over too high heat: Can char the outside before the inside is cooked through. Keep heat at medium-high and turn frequently.
Not resting the grilled chicken: Let skewers rest for a couple of minutes after grilling so juices redistribute inside the meat.
Over-mixing the salad: Toss gently, especially after adding avocado, to maintain texture.
Undercooked rice: Slightly sticky, well-cooked rice balances the softness of avocado and crispness of cucumber—don’t rush this step.
Too much lemon juice in salad: Can overpower the natural flavors. Add gradually and taste-test.

These common errors are easy to avoid and help maintain the integrity of the dish from start to finish.

What to Serve With Grilled Chicken Skewer Bowl with Cucumber Avocado Salad?

While this bowl is a complete and satisfying meal on its own, pairing it with complementary sides or drinks can elevate your dining experience even further.

8 Recommendations:

Hummus and Pita Bread
A classic Mediterranean side that pairs beautifully with grilled chicken. The creamy hummus adds richness and depth to each bite.
Grilled Corn on the Cob
A summery, smoky addition that adds sweetness and texture. Brushed with garlic butter or chili lime for extra flair.
Greek Tzatziki Sauce
A cool, tangy yogurt-cucumber dip that works well either drizzled on the skewers or as a side for dipping.
Lemon Garlic Roasted Potatoes
Herb-infused and crispy on the outside, they’re a hearty side that matches the dish’s flavor profile.
Iced Mint Tea or Cucumber Water
Refreshing beverages like these help balance the dish’s spices and add a cooling element.
Feta Cheese Crumbles
Sprinkle on top of the bowl for a salty, tangy kick that complements both the salad and grilled chicken.
Mediterranean Chickpea Salad
A great option if you want to double down on freshness—this cold salad adds more color, crunch, and protein.
Stuffed Grape Leaves (Dolmas)
These savory bites are great as appetizers or served alongside the main dish for a more festive spread.

Mix and match these suggestions based on occasion, mood, or guests’ preferences to round out your meal.

Storage Instructions

Proper storage ensures your Grilled Chicken Skewer Bowl with Cucumber Avocado Salad stays fresh and safe to enjoy later.

Grilled Chicken: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
Cucumber Avocado Salad: Best enjoyed fresh, but can be stored for up to 1 day in the fridge. To preserve texture, consider adding avocado just before serving.
Cooked Rice: Keep in a sealed container and refrigerate for up to 5 days. Sprinkle a little water when reheating to restore moisture.
Meal Prep Tip: Store each component separately to maintain freshness and prevent sogginess.

If freezing, freeze only the grilled chicken (up to 2 months). Do not freeze the salad or avocado—they will become mushy and watery upon thawing.

Estimated Nutrition

(Per serving, assuming 1/4 of recipe yield and using chicken breast & white rice)

Calories: ~520 kcal
Protein: 35g
Carbohydrates: 30g
Fat: 28g
Saturated Fat: 4g
Fiber: 6g
Sugar: 3g
Sodium: ~480mg

These numbers are approximate and can vary depending on the specific ingredients and quantities used. For a lighter version, reduce olive oil or substitute with grilled vegetables in place of rice.

Frequently Asked Questions

1. Can I make this without a grill?

Absolutely. A grill pan or even a cast iron skillet on the stovetop works well. You can also broil the skewers in the oven for a charred effect.

2. Can I use a different protein instead of chicken?

Yes! This recipe works beautifully with shrimp, beef, lamb, or even tofu for a vegetarian option. Just adjust cook times accordingly.

3. How do I keep the avocado from browning in the salad?

Toss it with lemon juice right after dicing, and store the salad in an airtight container. Still, for best results, add avocado just before serving.

4. Is it possible to make this ahead for lunch meal prep?

Definitely. Prepare and portion out the grilled chicken, rice, and salad in separate containers. Add avocado fresh in the morning or just before eating.

5. What rice works best with this bowl?

Jasmine rice or long-grain white rice are ideal. You can also use brown rice, quinoa, or couscous depending on dietary needs.

6. Can I cook the chicken in the oven?

Yes. Bake at 425°F (220°C) for about 20–25 minutes, turning halfway through. Broil for the last 2–3 minutes for a charred effect.

7. How spicy is this dish?

It’s very mild. If you want heat, consider adding chili flakes or a touch of cayenne to the marinade.

8. Can I use pre-cooked chicken?

You can, though fresh-grilled chicken delivers better texture and flavor. If using pre-cooked, reheat gently and pair with the salad and rice.

Conclusion

This Grilled Chicken Skewer Bowl with Cucumber Avocado Salad is more than just a meal—it’s a vibrant and refreshing experience packed with flavor, nutrients, and texture. Perfect for warm weather dinners, meal prepping, or impressing guests without spending hours in the kitchen. With its flexible ingredients and quick assembly, it’s a go-to recipe you’ll want to make again and again. Keep this in your rotation for a healthy, satisfying dish that feels like a mini escape to the Mediterranean.