Grilled Chicken Skewer Bowl with Cucumber Avocado Salad

Save this recipe on:

Juicy, char-grilled chicken skewers rest atop a fluffy bed of rice, alongside a refreshing cucumber avocado salad. This dish is a celebration of vibrant, clean flavors with just the right touch of smokiness from the grill. Each bite delivers contrast: the crispy char on tender chicken, the cool creaminess of avocado, and the zesty crunch of cucumber.

Perfect for warm-weather dinners or meal prepping lunches for the week, the Grilled Chicken Skewer Bowl with Cucumber Avocado Salad strikes a balance between satisfying and light. Plus, the marinade infuses the chicken with herby, citrusy notes that pair perfectly with the bright salad and a squeeze of fresh lemon.

---

Why You’ll Love This Grilled Chicken Skewer Bowl with Cucumber Avocado Salad

• Fresh & Flavorful: Packed with herbs, citrus, and grilled goodness.
• Healthy & Balanced: High-protein, veggie-rich, and customizable.
• Quick to Make: With simple prep and minimal cook time, it’s weeknight-friendly.
• Meal Prep Magic: Keeps well and makes a delicious cold lunch.
• Crowd-Pleaser: Appealing to kids and adults alike with familiar flavors.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Preparing the Grilled Chicken Skewer Bowl with Cucumber Avocado Salad is straightforward, but having the right tools on hand will streamline the process and enhance results. Here’s what you’ll need and why each is essential:

• Grill or Grill Pan: A grill imparts that iconic smoky char. A grill pan works well indoors, giving those signature sear marks and caramelized flavor.
• Mixing Bowls (Medium & Large): One for marinating the chicken, another for tossing the cucumber avocado salad. Non-reactive bowls like glass or stainless steel are ideal.
• Sharp Chef’s Knife & Cutting Board: Precision is key when dicing avocado and slicing cucumbers or trimming chicken.
• Skewers (Metal or Soaked Bamboo): Necessary for threading the marinated chicken. Bamboo skewers should be soaked for at least 30 minutes to prevent burning.
• Tongs: A must for turning skewers safely on a hot grill.
• Rice Cooker or Saucepan: For preparing a fluffy bed of white or brown rice.
• Citrus Juicer or Fork: To squeeze lemon juice cleanly and extract maximum flavor for both salad and garnish.

---

Preparation Tips

• Marinate in Advance: For best flavor, marinate the chicken for at least 30 minutes, or up to 12 hours. This ensures juicy, well-seasoned meat.
• Uniform Chicken Cubes: Cut the chicken into even-sized chunks (about 1–1.5 inches) so they cook evenly on the grill.
• Soak the Skewers: If using bamboo, soaking prevents flare-ups. Metal skewers skip this step and are reusable.
• Don’t Overcrowd the Grill: Give each skewer enough space to sear properly. Overcrowding traps steam, leading to soggy chicken.
• Avocado Timing: Dice and add the avocado just before serving to avoid browning and mushiness.
• Chill the Salad: Let the cucumber salad sit in the fridge for 15 minutes before serving—it enhances crunch and allows flavors to meld.

---

Ingredients for Grilled Chicken Skewer Bowl with Cucumber Avocado Salad

Here’s everything you’ll need to recreate this bright and satisfying bowl. Each component brings a unique texture or flavor that completes the experience:

For the Grilled Chicken Skewers:

• 1.5 lbs boneless, skinless chicken breast or thighs – cut into 1–1.5 inch cubes
• 2 tablespoons olive oil – helps distribute seasoning and keeps chicken moist
• 3 garlic cloves, minced – infuses depth and aroma
• 1 teaspoon smoked paprika – adds smoky, earthy flavor
• 1 teaspoon dried oregano – gives a Mediterranean herbiness
• Zest of 1 lemon – brightens the marinade
• Juice of ½ lemon – tenderizes the chicken
• Salt & black pepper to taste

For the Cucumber Avocado Salad:

• 1 large English cucumber or 3–4 Persian cucumbers – chopped
• 1 ripe avocado – diced shortly before serving
• 2 tablespoons chopped fresh cilantro or parsley – adds freshness
• 1 tablespoon olive oil – lightly coats the salad
• Juice of ½ lemon – keeps avocado from browning and adds tang
• Salt & pepper to taste

For the Bowl Base:

• 2 cups cooked white or brown rice – cooled slightly before serving
• Lemon wedges – for garnish and a final zing
• Optional: crumbled feta or tzatziki sauce – if you’d like extra creaminess

---

Step 1: Marinate the Chicken

In a large mixing bowl, combine olive oil, minced garlic, smoked paprika, oregano, lemon zest, lemon juice, salt, and black pepper. Add the chicken cubes and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.

---

Step 2: Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes. This prevents them from burning on the grill. After marinating, thread the chicken cubes onto the skewers, spacing them slightly apart for even cooking.

---

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Lightly oil the surface to prevent sticking. Grill the skewers for 10–12 minutes, turning every few minutes until the chicken is cooked through and nicely charred on all sides. Internal temperature should reach 165°F (75°C).

---

Step 4: Make the Cucumber Avocado Salad

While the chicken cooks, toss the chopped cucumbers, diced avocado, cilantro (or parsley), olive oil, lemon juice, salt, and pepper in a medium bowl. Gently combine to avoid mashing the avocado. Refrigerate until ready to serve.

---

Step 5: Assemble the Bowls

Spoon a generous portion of cooked rice into each bowl. Top with grilled chicken skewers and a scoop of cucumber avocado salad. Garnish with lemon wedges and additional herbs if desired. Add crumbled feta or a dollop of tzatziki for a creamy touch.

---

Notes

• Marinade Versatility: The marinade works well for other proteins too—try it with shrimp or tofu for variation.
• Grain Swaps: Not a fan of rice? You can sub with quinoa, couscous, cauliflower rice, or even farro.
• Make It a Platter: Turn the bowl into a build-your-own platter for gatherings—serve components separately.
• Extra Sauce? Yes, Please: Drizzle with tahini sauce, tzatziki, or a yogurt herb dressing for an added creamy layer.
• Avocado Alert: Use a ripe but firm avocado to keep its shape in the salad.
• Chill Factor: Cold rice helps prevent wilting the salad—perfect for meal prep.

---

Watch Out for These Mistakes While Cooking

• Skipping the Skewer Soak: If using wooden skewers and you forget to soak them, they’ll burn quickly on the grill. Always soak for at least 30 minutes.
• Uneven Chicken Pieces: Differently sized chunks will cook unevenly—some may dry out while others remain undercooked.
• Overcrowding the Grill: Placing skewers too close together prevents proper searing. Space them out for that beautiful char.
• Overmixing the Salad: Stirring too aggressively after adding avocado can result in a mushy salad. Fold gently.
• Not Letting the Chicken Rest: Allow grilled chicken to sit for a couple of minutes before serving to retain juices.
• Forgetting to Season the Rice: A small pinch of salt or a splash of lemon juice in your cooked rice enhances the whole bowl.
• Dry Chicken: Overcooking will make chicken chewy. Always monitor doneness and aim for 165°F (75°C).
• Using Too Much Lemon: Excess acidity in the salad or marinade can overwhelm other flavors—balance is key.

---

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

While this dish shines on its own, pairing it with complementary sides or drinks can elevate your dining experience. Whether you’re planning a full meal or a casual cookout, these add-ons will bring variety and extra flavor.

8 Recommendations:

1. Tzatziki or Hummus
   A creamy, tangy dip like tzatziki brings cooling contrast and works beautifully drizzled over the chicken or served on the side. Hummus adds richness and extra protein.
2. Grilled Pita or Flatbread
   Warm, charred pita is perfect for scooping up salad or wrapping bits of chicken and rice. Toasted naan also works great.
3. Chili Garlic Sauce or Harissa
   For a spicy edge, offer a bold condiment like harissa paste or sriracha-based chili garlic sauce. It adds a kick without overwhelming the fresh flavors.
4. Lemon-Dill Roasted Potatoes
   Crispy on the outside, fluffy on the inside—these make a comforting, herby companion to the lightness of the bowl.
5. Pickled Red Onions
   Bright, acidic, and slightly sweet, they enhance both the salad and the chicken with a sharp contrast.
6. Fresh Fruit Skewers
   Watermelon, mango, or pineapple chunks threaded on skewers echo the summery vibe and help cleanse the palate.
7. Sparkling Water with Citrus Slices
   A refreshing drink option that complements the lemony profile of the dish without adding heaviness.
8. Greek Orzo Salad
   A cold pasta salad with olives, feta, and tomatoes makes a satisfying, shareable side that mirrors the Mediterranean flavors.

---

Storage Instructions

Storing your Grilled Chicken Skewer Bowl with Cucumber Avocado Salad properly keeps it fresh and meal-prep ready for the week. Here’s how to handle each component:

• Grilled Chicken Skewers:
  Remove from skewers and store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of water to prevent drying out.
• Cooked Rice:
  Cool completely before refrigerating in a separate airtight container for up to 5 days. Add a bit of water before reheating to fluff it back up.
• Cucumber Avocado Salad:
  Best enjoyed fresh, especially because of the avocado. If meal prepping, store cucumber and dressing separately and add freshly diced avocado just before serving. Keeps well for 1–2 days max.
• Freezing Tips:
  • Chicken: Yes, you can freeze grilled chicken (off the skewer) for up to 2 months. Thaw overnight in the fridge.
  • Rice: Also freezable for 1–2 months.
  • Salad: Not recommended to freeze due to cucumber and avocado texture loss.

---

Estimated Nutrition (Per Serving – based on 4 servings)

Component	Amount
Calories	~460 kcal
Protein	~38g
Carbohydrates	~30g
Total Fat	~20g
Saturated Fat	~4g
Fiber	~6g
Sugar	~3g
Sodium	~550mg

Note: Values may vary based on portion sizes, specific ingredients used, and optional add-ons like feta or sauces.

---

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs tend to be juicier and more forgiving on the grill. Just trim any excess fat and follow the same marinade and cook time.

---

2. Is this dish spicy?

No, the original recipe is flavorful but not spicy. If you enjoy heat, feel free to add chili flakes or a spicy sauce like harissa or sriracha.

---

3. Can I make it vegetarian?

Yes. Substitute the chicken with extra-firm tofu or halloumi cheese. Marinate as directed, and grill until golden and crisp.

---

4. What’s the best way to keep the avocado from browning?

Toss diced avocado in lemon juice and store it tightly covered with plastic wrap touching the surface, or add it fresh before serving.

---

5. Can I use a different grain instead of rice?

Definitely. Quinoa, couscous, or even orzo pasta work beautifully. They add their own texture and absorb the flavors just as well.

---

6. Can I bake the chicken instead of grilling it?

Yes. Bake skewered chicken at 425°F (220°C) for about 15–18 minutes, flipping halfway. Broil at the end for added char.

---

7. How far in advance can I prepare this?

You can prep the chicken and marinade it a day in advance. The rice can be cooked 2–3 days ahead. Assemble the salad fresh.

---

8. Is this dish good for meal prep?

Very much so. Store components separately for best results and assemble just before eating. It’s delicious cold or reheated.

---

Conclusion

The Grilled Chicken Skewer Bowl with Cucumber Avocado Salad delivers a satisfying balance of smoky, tangy, and fresh. With easy-to-prep ingredients and lots of room for customization, it’s a dish that works for weeknights, cookouts, or healthy lunches. The flavorful marinade, crisp cucumber salad, and wholesome grains make it a go-to bowl you’ll crave again and again.

---

Print

Save this recipe on: