Chicken Kebab Platter with Lemon Rice, Tzatziki & Chopped Salad

By Sprig Originals ✓ · cooked up in Sprig

The whole taverna plate, built at home: chicken thighs marinated in thick yogurt, lemon and dried oregano until they char at the edges and stay juicy inside, piled onto lemony rice with a crunchy chopped salad, cold tzatziki and warm pita. One skewer recipe, four full dinners — and the marinade is the only thing you have to plan ahead.

Ingredients

• 2 lb boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 3/4 cup whole-milk Greek yogurt
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 tsp finely grated lemon zest
• 5 cloves garlic, grated or minced
• 1 tbsp dried oregano, crumbled between your fingers
• 2 tsp kosher salt
• 1 tsp sweet paprika
• 1/2 tsp ground black pepper
• 1 pinch red pepper flakes (optional)
• 1 large red onion, cut into 1 1/4-inch squares (for skewering)
• 1 green bell pepper, cut into 1 1/4-inch squares

• 1 1/2 cups whole-milk Greek yogurt
• 1 cup coarsely grated English cucumber (about half a cucumber)
• 1 clove garlic, grated
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh dill
• 1/2 tsp kosher salt

• 1 1/2 cups long-grain white rice, rinsed until the water runs clear
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup finely chopped yellow onion
• 2 1/4 cups low-sodium chicken broth
• 1 tsp kosher salt
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 3 tbsp chopped fresh parsley

• 3 cups chopped romaine or 1 pint cherry tomatoes plus cucumber (see step 9)
• 1 pint cherry tomatoes, halved
• 1 English cucumber, quartered lengthwise and sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled feta
• 1/3 cup pitted kalamata olives
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• kosher salt and black pepper

• 4 pita breads
• 1 tbsp olive oil, for brushing pita
• 1 lemon, cut into wedges
• 8 metal or bamboo skewers

Instructions

1. Marinate the chicken: in a large bowl, whisk together 3/4 cup Greek yogurt, 3 tablespoons olive oil, 3 tablespoons lemon juice, the lemon zest, grated garlic, oregano, 2 teaspoons salt, paprika, black pepper and pepper flakes. Add the chicken pieces and turn until every piece is coated in a thin, even film. Cover and refrigerate at least 2 hours and up to 24 hours — 6 to 8 hours is the sweet spot. If using bamboo skewers, soak them in water for 30 minutes before grilling.
2. Make the tzatziki: put the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze hard over the sink until it stops dripping (you want about 1/2 cup of packed, dry shreds). Stir it into the 1 1/2 cups yogurt along with the grated garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, dill and 1/2 teaspoon salt. Cover and chill at least 30 minutes so the garlic mellows.
3. Start the rice: melt the butter with 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, 4 to 5 minutes until soft but not browned. Add the rinsed rice and stir 1 minute to coat the grains.
4. Pour in the 2 1/4 cups broth and 1 teaspoon salt, bring to a boil, then cover and reduce to the lowest heat. Cook 15 minutes undisturbed, then remove from the heat and let stand, still covered, 10 minutes. Fluff with a fork and fold in the 2 tablespoons lemon juice, lemon zest and parsley. Keep covered.
5. Heat the grill: for gas, set burners to high, close the lid and heat 10 to 15 minutes to about 500°F, then scrape the grates clean and oil them. For charcoal, build a hot single-layer bed of coals. (No grill? See tips for a broiler or grill-pan method.)
6. Skewer the chicken: thread the marinated pieces onto skewers, alternating every 2 to 3 pieces of chicken with a square of red onion and bell pepper. Push the pieces snug but not crushed together and leave the excess marinade clinging to the meat — it becomes the char. Discard the bowl's leftover marinade.
7. Grill the kebabs over direct heat, lid open, 4 to 5 minutes per side, turning once or twice, until the yogurt coating is blistered and spotted deep brown in places and the chicken registers 175°F at the thickest piece — thighs are best at that temperature, not 165°F. Total time is 9 to 12 minutes. Move any flare-up skewers to a cooler spot rather than fighting the flames.
8. Transfer the skewers to a platter, squeeze a lemon wedge over them and tent loosely with foil for 5 minutes. Brush the pitas with olive oil and grill 45 to 60 seconds per side until warm, puffed and lightly marked.
9. Toss the salad just before serving: combine the tomatoes, cucumber, sliced red onion, olives and romaine (if using) in a bowl. Whisk the 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper, pour over, toss, then scatter the feta on top so it stays in visible crumbles.
10. Build the platters: spoon lemon rice onto four plates or one large family platter, lay two skewers alongside (or slide the chicken off the skewers directly onto the rice so the juices soak in), add a mound of salad, a generous spoonful of tzatziki with a drizzle of olive oil, a wedge of warm pita and a lemon wedge. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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