Street Cart Style Chicken and Rice – Easy Mediterranean Recipe
This street vendor cart style chicken and rice recipe is PACKED with amazing Mediterranean flavors!  It’s super easy and quick to make this recipe at home and turns out absolutely delicious.  Such a simple way to make any day feel like you’re a tourist family on vacation!
Servings Prep Time
5people 1hour
Cook Time
Servings Prep Time
5people 1hour
Cook Time
  • 1/2Cup Mayonnaise
  • 1/2Cup Plain Greek Yogurt
  • 1Tablespoon Granulated White Sugar
  • 2Tablespoons White Vinegar
  • 1teaspoon Lemon Juicefresh squeezed is best but bottled will do in a pinch!
  • 1/4Cup Flat Leaf Italian Parsleyfresh and chopped (MAKE SURE TO GET FLAT LEAF PARSLEY! The curly isn’t nearly as good)
  • Fresh Ground Black Pepperto taste
  • Kosher Salt (coarse)to taste
  • 2Tablespoons Lemon Juicefresh squeezed is best but bottled will do in a pinch!
  • 1Tablespoon Oreganofresh and chopped
  • 1/2teaspoon Ground Coriander
  • 3cloves Fresh Garlicroughly chopped (apx. 1 1/2 Tablespoons)
  • 1/4Cup Light Olive Oil
  • Kosher Salt (coarse)to taste
  • Freshly Ground Black Pepperto taste
  • 2Pounds Boneless, Skinless Chicken Thighs6 to 8 thighs – trimmed of the extra fat
  • 3Tablespoons Butter(or olive oil if you prefer)
  • 1Package Pita Bread or Chips
  • Fresh Tomatoeschopped
  • Fresh Lettucechopped
  • 4Cups Cooked RiceYour choice – basmati, long grain or jasmine are our favorites with this!
  1. In a small bowl, whisk all of the sauce ingredients (mayonnaise, yogurt, sugar, vinegar, lemon juice, chopped flat leaf parsley) together or blend in a food processor if you want it really smooth. Salt and pepper to taste and refrigerate in an airtight container so the flavors meld together for at least an hour. (We usually double the sauce recipe so we have plenty to use as extra dip – it’s SO good!)
  1. Use a blender or food processor to blend the lemon juice, oregano, coriander, garlic, 1/4 cup of light olive oil, and salt and pepper to taste. Place the marinade with the raw chicken in a large ziplock bag. Close the bag and mix it around well so all of the chicken is coated. Marinate it in the refrigerator for at least 1 hour, but no more than 4 hours.
  2. When marinating time is up – heat the butter (or oil if you prefer) in a 12-inch heavy stainless steel or cast iron skillet over medium-high heat for about 2 minutes or until lightly smoking depending on your stovetop.
  3. Add the chicken pieces to the preheated butter or oil and salt and pepper – (we love extra pepper on this dish). Cook them on the first side without disturbing on medium-high heat for about 4 minutes or until they are lightly browned on the first side. Turn the chicken and cook for an additional 4 minutes. Reduce heat to medium and continue to cook until they are completely cooked through and an instant read thermometer reads 165 degrees Fahrenheit – about 4 minutes longer.
  4. Transfer the cooked chicken to a cutting board to rest for 5 minutes. Once the 5 minutes is up – chop the chicken into 1/4 inch chunks and transfer the chunks to a serving bowl.
  5. Set out the bowl of chopped chicken with your refrigerated sauce, the chopped tomatoes, lettuce, cooked rice and pita bread or chips to serve and enjoy!
  6. *** If you’d like to make really yummy “yellow” Mediterranean rice to go with it, I’ll be adding that recipe soon, but until then, it’s in the comments section of this post!
  7. Find this delicious recipe and more your family will love online at
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