Greek Chicken & Vegetable Skewers with Easy Rice Pilaf
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Greek Chicken & Vegetable Skewers with Easy Rice Pilaf

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Author Julie & Debbie

Ingredients

FOR THE TZATZIKI SAUCE

  • 1/2 seedless english cucumber , peeled
  • 1 tsp sea salt or more to taste
  • 2 cups plain greek yogurt
  • 3 cloves garlic , peeled and mashed into a paste
  • 1/3 cup olive oil
  • 1 tbsp red or white wine vinegar
  • 1 tbsp minced fresh dill

FOR THE GREEK MARINADE

  • 2 lemons , juiced
  • 2 cloves of garlic
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 tbsp dried oregano

FOR THE CHICKEN SKEWERS

  • bag of wooden or metal skewers
  • 3 chicken breasts
  • 2 - 3 red , orange, or yellow peppers
  • 1 large onion
  • 1 large can potatoes
  • 10 - 12 mushrooms

FOR THE EASY RICE PILAF

  • 2 cups brown basmati rice
  • 3 cups water
  • 1 tsp salt
  • 2 carrots , diced
  • 1 onion , diced
  • 3 celery stalks , diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • a little more olive oil if desired

Instructions

FOR THE TZATZIKI

  1. Grate the cucumber using a box grater or food processor and toss with 1/2 tsp of the salt. Place the cucumber in a fine mesh sieve set over a bowl and drain for 10 mins. Next, take a handful of the cucumber and squeeze as much water from the cucumber as possible and put the squeezed cucumber in a bowl. Do the same for the rest of the cucumber.
  2. Add the rest of the ingredients along with the remaining salt and mix it well.
  3. Let the Tzatziki sit in the fridge for at least an hour to let the flavors come together.

FOR THE MARINADE

  1. First cut up all your veggies and chicken into bite sized pieces. Do not cut the potatoes, just leave them whole. Put the veggies in one bag or container and the chicken in another.
  2. Throw all the marinade ingredients into a blender or food processor and wiz it up really well.
  3. Pour some of the marinade over the chicken and make sure its coated really well. Then pour the rest over the veggies and mix them around till they are all coated.
  4. Marinate the chicken and veggies for at LEAST one hour, but the longer the better. Even overnight.

FOR THE EASY RICE PILAF

  1. Turn your stove to high heat. Add the rice, water and salt to a pot and cover with a lid. Bring to a boil and then reduce the heat to low. Simmer for 15 - 20 mins or until the rice is cooked and fluffy.
  2. While the rice is cooking, heat a skillet on medium heat. Add the olive oil, onion, carrots and celery.

  3. When the rice is cooked, add it to the skillet and mix well. Season with the salt, onion and garlic powder and mix well.
  4. Drizzle a little olive oil over the rice if desired. It makes it nice and shiny and delicious.

TO MAKE THE SKEWERS

  1. If you are using wooden skewers make sure to soak them well.
  2. Heat your barbecue to medium-high heat.
  3. Take your marinated chicken and veggies and thread them onto the skewers. We always alternate between the chicken, pepper, onion, mushroom and potato and then go back to the chicken, but you can skewer your chicken and veggies how you like.
  4. Place the skewers on the barbecue and cook them for about 8 mins or until the chicken is cooked through. Turn the skewers every 3 mins or so.

Recipe Notes

This rice pilaf recipe makes a lot of rice. If you are not feeding too many people you might want to half the recipe, but the pilaf does keep for at least 4 or 5 days or you can freeze it.