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Leftover Souvlaki Rice Pilaf
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Leftover Souvlaki Rice Pilaf with Saffron & Turmeric

Wondering what to do with extra souvlaki? Repurpose Greece’s favorite takeout into a fragrant saffron-turmeric rice pilaf packed with Mediterranean flavor. Juicy chicken souvlaki is diced and tossed with vibrant rice, golden saffron, and warming spices, finished with dried fruit, nuts, and fresh herbs for an easy, elegant meal. This Greek leftover souvlaki rice pilaf recipe embraces the traditions of the Mediterranean diet—zero food waste, big flavor, and beautiful color. Serve for dinner or enjoy as a delicious next-day lunch!Keywords: leftover souvlaki recipe, saffron rice pilaf, Greek rice, Mediterranean dinner, chicken rice pilaf, repurposed Greek takeout.

Course main
Cuisine Mediterranean
Keyword chicken rice pilaf, Greek rice pilaf, leftover souvlaki recipe, Mediterranean diet, easy Greek dinner, Mediterranean rice dish, saffron rice
PREP TIME 15 minutes
COOK TIME 20 minutes
TIME 35 minutes

Ingredients

  • 2 cups cooked chicken souvlaki about 4-5 skewers, diced ½-inch
  • 1½ cups long-grain rice basmati or carolina
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 heaping teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 scant teaspoon ground cumin
  • ½ teaspoon mild curry powder optional
  • Large pinch Greek saffron threads
  • 2½ cups chicken stock or water
  • ⅓ cup dry white wine
  • Salt and freshly ground black pepper to taste
  • 2/3 cup golden raisins and/or chopped dates
  • 1/2 cup toasted almonds or pistachios roughly chopped
  • 3 tablespoons chopped fresh mint or parsley or more, to taste

Instructions

  1. Heat olive oil and butter in a wide, heavy saucepan over medium heat. Add onion and garlic, cook until soft, about 6–7 minutes.
  2. Stir in turmeric, cinnamon, cumin, and curry powder. Cook for 1 minute.
  3. Add rice, stirring well to coat. Season with salt and pepper.
  4. Stir in saffron, then pour in stock and wine. Bring to a boil, then reduce to low, cover, and simmer.
  5. Halfway through cooking (about 8 minutes), add souvlaki, raisins/dates, and nuts. Cover and continue until liquid is absorbed and rice is tender, another 8–10 minutes.
  6. Remove from heat, fluff with fork, stir in herbs.
  7. Serve warm as a main dish or with a fresh Greek salad.

Notes

Serve this pilaf with these fresh salads:

If you like this chicken rice dish, you’ll also love Greek Rice Pilaf with Leeks and Saffron from my site.