•1 kg chicken (breast and thigh, boneless) cut into cubes
•2 peppers (red & green), cut into pieces
•Skewers for souvlaki
For the Marinade
•3 tablespoons strained yogurt or sheep's yogurt, a little olive oil
•1 teaspoon sweet paprika
•1 tablespoon dried oregano
•1/2 teaspoon turmeric
•1 teaspoon mustard powder
•1/2 lemon, the juice
•1 teaspoon salt
•1/3 teaspoon black pepper
For the Rice
•1 cup wild rice
•1 vegetable stock cube
•2 cups water
•1 tablespoon olive oil
•1 bay leaf
•A little salt
•1 tablespoon chopped parsley (optional)
METHOD
For the Chicken:
1. In a bowl, mix all the marinade ingredients. Add the chicken and mix. Cover and leave in the fridge for 1-2 hours.
2. Thread pieces of chicken and peppers alternately onto wooden skewers.
3. Bake in the oven at 200°C (392°F) for 30 minutes, turning halfway through to brown evenly.
Prepare the Rice:
1. Rinse the wild rice well. Place it in a small pot with the water or stock, olive oil, bay leaf, and a little salt.
2. Once it comes to a boil, lower the heat, cover, and simmer for 15 minutes or until tender. Remove from heat, take out the bay leaf, and add a little chopped parsley if desired.
