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Ingredients
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Chicken Souvlaki
Rice
Greek Salad
Tzatziki
To Serve / Garnish
Method
Chicken Souvlaki
Prepare and marinate
Trim excess fat from the chicken thighs and cut into 1 to 1-1/4-inch cubes. In a bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 3 tbs minced garlic, 2 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the chicken pieces, stir to coat, cover and refrigerate at least 30 minutes and up to 4 hours (longer will intensify flavor).
Skewer the chicken
If using wooden skewers, soak them in water at least 30 minutes. Thread marinated chicken onto skewers, leaving a small bit of space between pieces so heat circulates and they cook evenly.
Cook
Preheat grill or grill pan to medium-high (about 450°F / 230°C). Lightly oil grates or pan. Grill skewers 3–4 minutes per side until nicely charred in spots and internal temperature reaches 165°F (74°C). Alternatively, bake on a rimmed sheet in a 425°F (220°C) oven for 12–15 minutes, turning once, then broil 1–2 minutes to get char. Let rest 5 minutes off heat.
Rice
Rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water (or broth), 1 tsp oil or butter and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.
Greek Salad
In a large bowl combine 2 cups chopped tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup kalamata olives. Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper, then toss with vegetables. Sprinkle 1/2 cup crumbled feta over the top and gently combine. Taste and adjust seasoning.
Tzatziki
Grate 1/2 cup cucumber, squeeze out excess moisture using a clean towel or sieve until mostly dry. In a bowl combine 1 cup Greek yogurt, drained grated cucumber, 1 tsp grated garlic, 1 tsp lemon juice, 1 tsp olive oil, 1 tbs chopped fresh dill, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust acidity or salt. Chill at least 15 minutes for flavors to meld.
Assembly & Serve
Divide rice among plates (about 1/2 cup cooked rice per serving). Place 2–3 chicken skewers (or the equivalent amount of chicken off the skewer) alongside rice. Add a generous scoop of Greek salad and 2–3 tbs tzatziki to each plate. Drizzle a little olive oil over salad and rice, sprinkle chopped parsley or dill, and serve with lemon wedges to squeeze over chicken. Serve immediately.