Chicken Souvlaki with Tzatziki and Pilaf

Ingredients

• 🍗600 g boneless, skinless chicken thighs
• 🫒2 tbsp olive oil
• 🍋1 tbsp lemon juice
• 🌿1 tsp dried oregano
• 🧄½ tsp garlic powder
• 🧂½ tsp salt
• 🌶️¼ tsp black pepper
• 🍚1 cup basmati rice
• 🍲2 cups chicken broth
• 🍦½ cup Greek yogurt
• 🥒¼ cup cucumber, grated and squeezed dry
• 🧄1 clove garlic, minced
• 🌿1 tbsp fresh dill, chopped
• 🍋 lemon wedges for serving

Method

1. 1Cut chicken thighs into 1-inch pieces. In a bowl, combine chicken with 1 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Marinate for at least 20 minutes (or up to 4 hours in the fridge).
2. 2While chicken marinates, prepare the pilaf: heat 1 tbsp olive oil in a saucepan over medium heat. Add basmati rice and stir for 2 minutes until lightly toasted. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
3. 3Prepare the tzatziki: in a small bowl, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, and a pinch of salt and pepper. Stir well and refrigerate until serving.
4. 4Preheat a grill or grill pan to medium-high heat. Thread marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning).
5. 5Grill chicken skewers for 3-4 minutes per side, or until cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
6. 6Serve chicken souvlaki hot with a side of fluffy pilaf and a generous dollop of tzatziki. Garnish with lemon wedges.