Greek Chicken Kabobs with Yellow Feta Rice and Tzatziki Sauce

Hello everyone, I wanted to share with you one of my Ultimate Greek Chicken Dinners!

My family and I are addicted to Greek food, yes addicted. I can't go a week without cooking something Greek and it's always Greek Chicken or Spanakopita, which is a Greek Spinach Pie.

BTW, I will make Spanakopita soon for the site.

My Greek Chicken is really a simple, but flavorful recipe. I take extra virgin olive oil, plain Greek yogurt, loads of garlic, dried oregano, and a little other spices.

Mix all these ingredients together in a bowl and marinate for about 2 hours or overnight if you can wait that long.

Next, let's prepare the feta rice. I turn my rice a vibrant yellow color with the use of turmeric.

This rice is flavorful and the feta cheese kicks it up!

The rice is cooked, and the chicken has been grilled for about 7-8 minutes per side. 

The Tzatziki sauce is really simple. I take half of an organic cucumber, peeled if non organic. 

Grate the cucumber and place it in a clean towel or napkin and drain well. We need the cucumber to be dry before adding it to the yogurt.

Mix the cucumber with yogurt, lemon, and spices. 

Taste the sauce and adapt seasonings to your liking. Chill the Tzatziki until ready to serve.

  

 

Finally, serve the dish with loads of warm naan or pita bread and enjoy!

Greek Chicken Kabobs with Yellow Feta Rice and Tzatziki Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4-6

Ingredients:

6 chicken breast, boneless, skinless
1 cup Greek yogurt, plain
1/2 cup extra virgin olive oil
8 cloves garlic, minced
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon oregano, dried, crushed
8-10 bamboo skewers, soaked
naan or pita bread to serve

For the Yellow Rice:

2 cups Mahatma Thai Jasmine Rice 
3 cups chicken broth or vegetable broth
3/4 cup feta cheese, crumbled
1 teaspoon of turmeric powder
1 clove garlic, minced
1/2 teaspoon cumin powder
1/2 teaspoon black pepper
1 lemon, zested, juiced
1 lime, juiced
1/4 cup Italian Parsley, chopped
pinch of salt
drizzle of extra virgin olive oil

For Tzatziki Sauce:

1 cup Greek yogurt, plain
1/2 lemon, juiced
1/2 teaspoon black pepper
1/2 teaspoon oregano, dried, crushed
1/2 grated cucumber, peeled if non-organic
1/2 cup feta cheese, crumbled
1/4 cup parmesean cheese, grated

Directions: 

Soak skewers in water for at least 1 hour prior to grilling.

To prepare the chicken, rinse chicken, pat dry, cut into 2 inch chunks, place chicken in bowl, place remaining ingredients on chicken, mix well, marinate about 2 hours or overnight.

To grill chicken, place chicken pieces on skewers, around 4 chunks per skewer. Prepare the grill and grill chicken for about 7-8 minutes per side until chicken juices run clear.

To prepare rice, bring broth, citrus juice, zest, garlic, turmeric, cumin, black pepper and salt to boil.

Stir in rice, simmer, covered for 15 minutes. Allow rice to steam off fire for 10 minutes. Fluff rice with fork, stir in feta and parsley. Serve warm.

To prepare tzatziki sauce grate cucumber, place inside a clean towel and ring all the water out of the cucumber, add all ingredients to a bowl and mix well.

Serve meal with warm naan or pita bread.

Enjoy!