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Chicken Souvlaki Skewers with Turmeric Rice

  • Yield: 4-6 Servings 1x

Ingredients

Scale

Chicken Souvlaki Skewers

  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice + zest of 1 lemon
  • 34 cloves garlic, minced
  • 1 Tbsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 11/2 to 2 lbs chicken breast, cubed
  • 2 large zucchini, sliced

Turmeric Rice

  • 2 tsp olive oil
  • 1 small yellow onion, diced
  • 34 cloves garlic, diced
  • 2 tsp turmeric
  • 1 cup rice
  • 11/2 cup broth or water

Tzatziki

  • 1 cucumber, peeled & shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 1 cup greek yogurt
  • 1/2 juice of lemon + zest
  • Salt & pepper, to taste

Instructions

Chicken Souvlaki Skewers

  1. In a large bowl, whisk together olive oil, lemon juice + zest, garlic, oregano, salt & pepper
  2. Split mixture into 2 bowls, add chopped chicken to one and chopped zucchini to another, toss to combine in separate bowls.
  3. Cover and refrigerate allowing to marinate for a minimum of 30 minutes.
  4. Pre heat grill to medium high heat.
  5. Remove from refrigerator, and assemble skewers alternating chicken & zucchini, discard any remaining marinade
  6. Place skewers on grill, cooking 5-6 minutes per side or until chicken reaches an internal temperature of 165°F.

Turmeric Rice

  1. In a medium saucepan, heat oil over medium heat, add in onion & garlic, saute for 2-3 minutes
  2. Add turmeric and rice and saute for 1 minute
  3. Add broth, bring to a boil then reduce heat to low, cover and cook for 20 minutes.
  4. Remove from heat and let sit for 10 minutes then fluff rice with a fork.

Tzatziki

  1. Mix cucumber with a dash of salt in a medium bowl, wait 2 minutes, squeeze out excess water in a paper bowl or cheese cloth.
  2. Mix cucumber and the rest of the ingredients for Tzatziki with a whisk or blender, set aside.