Chicken Souvlaki with Lemon & Feta Orzo

I went through a phase in the middle of lockdown where I just could not stop making Greek recipes, from my own Moussaka recipe to my super popular Greek Chicken Gyros. Today, it’s a good old chicken souvlaki served with a light and bright lemon and feta cheese orzo. The chicken is best cooked on the BBQ, but under the grill will do just as well. If, like me, you’re in Scotland, you know that we have a very short, limited BBQ season!

If you can get fresh oregano for this recipe, definitely do. It makes a big difference and has a different flavour to dried. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Chicken Souvlaki with Lemon & Feta Orzo

Ingredients (serves two)
For the chicken marinade:
350g chicken breast, cut into strips
100g Greek yoghurt (I use Fage 0%)
1 tsp dried oregano
1 tsp cumin
1 tsp coriander
1 tsp honey
2 cloves crushed garlic
Juice of 1 lemon
Half a tbsp extra virgin olive oil

For the orzo:
1 tbsp extra virgin olive oil
2 cloves crushed garlic
175g orzo
100ml white wine
300ml chicken stock
Juice and zest of 1 lemon
50g feta cheese, cut into rough chunks
Handful of fresh oregano
Salt & pepper

Method
1. Start by mixing all the ingredients for the marinade together. Add your chicken strips and toss to coat all of it evenly. Cover and chill for at least an hour, but ideally overnight, or just as long as you can.
2. Thread the chicken onto skewers and either preheat your grill to its highest setting or get your BBQ ready. Cook until nicely charred and cooked through, then keep warm in the oven while you make the orzo.
3. Put a large, non-stick pan over a medium heat and add half of the olive oil. Add the crushed garlic and cook for a minute, then tip in your orzo and cook for a couple more minutes to toast. Add the white wine to the pan and bubble until it has mostly all evaporated. Next, add your chicken stock, a little at a time, stirring between each addition until the stock is absorbed, just like a risotto!
4. Once all your stock has been absorbed and the pasta is cooked, add in the zest and juice of the lemon and most of the fresh oregano, then add your feta and season with salt and pepper to taste.
5, Add the orzo to a warm plate, top with your chicken souvlaki, then drizzle over the remaining extra virgin olive oil, scatter over some more fresh oregano and serve with lemon wedges for squeezing over.

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