Chicken Souvlaki with Orzo Pilaf

1 cup yogurt
1/2 bunch thyme
1/2 bunch oregano
1/4 medium onion
3 cloves garlic
2 tbsp red wine vinegar
1 tbsp smoky paprika
2 tbsp extra-virgin olive oil
1 tsp mustard powder
Salt and pepper
3 lb chicken
1 inch pieces
1 cucumber
halved lengthwise, peeled, seeded and grated
2 cups Greek yogurt
1 red bell pepper
roasted and skinned (or substitute with 2 roasted piquillo peppers)
1 clove garlic
1/2 bunch dill
1/2 bunch mint
Salt and pepper
5 Tbsp butter or olive oil
1 cup onions
small diced
2 cup long grain rice
1/3 cup orzo pasta
6 cups chicken or vegetable broth
2 cloves garlic
3/4 cup lemon juice
1/2 bunch parsley
2 lemons
Salt and pepper
to taste
Grilled tomatoes
Lemon wedges
Thinly sliced red onion
For the Chicken
Put all marinade ingredients in a food processor or blender and blend together. Season chicken generously with salt and pepper, add in marinade and mix for a minute or two, massage the marinade into the meat. Let sit for at least 30 minutes in the refrigerator.
While it marinates, make rice and tzatziki!
Light the grill or heat the broiler. Grill chicken over high heat or broil, turning once until done, about 8-10 minutes total. Season with additional salt, pepper and herbs to taste.
For the Tzatziki
In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid.
Combine the Greek yogurt with roasted pepper and blend. Pour into bowl and add cucumber, garlic and herbs. Season with salt and pepper.
For the Rice
In a heavy sauce pan, sauté onion and garlic in butter until tender. Add orzo and cook for about 4-5 minutes, toasting it until it turns golden brown. Add rice and stir for 2 mins. Add chicken broth and bring to a boil.
Reduce heat, cover, and simmer for 20 mins or until rice is tender and liquid has been absorbed. Fluff pilaf up with fork and stir in chopped parsley, lemon juice and lemon zest.
To Serve
Place pilaf and chicken and serve the sauce on the side or spooned on top of the lamb. Garnish with grilled tomatoes, lemon wedges, red onion, and/or olives.
Note: This recipe can also be made with lamb!