Ingredients
Scale
Chicken Souvlaki Skewers
- 2 Tbsp olive oil
- 2 Tbsp lemon juice + zest of 1 lemon
- 3–4 cloves garlic, minced
- 1 Tbsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1–1/2 to 2 lbs chicken breast, cubed
- 2 large zucchini, sliced
Turmeric Rice
- 2 tsp olive oil
- 1 small yellow onion, diced
- 3–4 cloves garlic, diced
- 2 tsp turmeric
- 1 cup rice
- 1–1/2 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
- In a large bowl, whisk together olive oil, lemon juice + zest, garlic, oregano, salt & pepper
- Split mixture into 2 bowls, add chopped chicken to one and chopped zucchini to another, toss to combine in separate bowls.
- Cover and refrigerate allowing to marinate for a minimum of 30 minutes.
- Pre heat grill to medium high heat.
- Remove from refrigerator, and assemble skewers alternating chicken & zucchini, discard any remaining marinade
- Place skewers on grill, cooking 5-6 minutes per side or until chicken reaches an internal temperature of 165°F.
Turmeric Rice
- In a medium saucepan, heat oil over medium heat, add in onion & garlic, saute for 2-3 minutes
- Add turmeric and rice and saute for 1 minute
- Add broth, bring to a boil then reduce heat to low, cover and cook for 20 minutes.
- Remove from heat and let sit for 10 minutes then fluff rice with a fork.
Tzatziki
- 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.
- Mix cucumber and the rest of the ingredients for Tzatziki with a whisk or blender, set aside.