1 1/2lbboneless skinless chicken breastcut into 2" pieces
FOR THE RICE
2cupsbasmati ricerinsed
1smallyellow onionchopped
1 1/2tbspcanola or grapeseed oil
3tbspconsumme powder(or 1 bouillon cube disolved)
1/4tsp kosher salt
FOR THE TZATZIKI
1cupfull-fat greek yogurt(I like 5% Fage yogurt)
1/2cupgrated cucumber
1 1/2tsplemon juice
2clovesgarlicgrated
1/4tspsalt
FOR THE CUCUMBER SALAD
1English cucumberpeeled
1/4cupsliced red onion
1 1/2tspchopped dill
1 1/2tsplemon juice
1 1/2tspolive oil
1/2tspkosher salt
Instructions
FOR MARINATING THE CHICKEN
In a medium bowl, whisk together the lemon juice, olive oil, oregano, onion powder, garlic powder, and salt.
Add the chicken and toss to coat in the marinade.
Marinate for 15 minutes or up to 3 hours.
FOR THE RICE
Whisk consumme powder and salt into 2 3/4 cups of warm water. Set aside.
In a medium pot with tight fitting lid, heat the oil over medium-high.
Add the onions and sweat until just translucent, about 4 minutes.
Add the rice and stir to coat with the oil and onions. Cook the rice, stirring constantly for 2 minutes until the rice smells toasty.
Add the consumme water to the pot and turn the heat up to high.
As soon as it comes to a boil, cover with lid, turn the heat down to low and simmer for 15 minutes.
Turn the heat off and let the rice steam for an additional 10 minutes. DO NOT LIFT THE LID. Fluff the rice with a fork before serving.
FOR THE TZATZIKI
Combine all the tzatziki ingredients in a medium bowl and set aside.
(In the past, I wrote a lot of instructions about salting and draining the cucumber... in all honesty, there is no need for that nonsense. Just use a good thick full-fat Greek yogurt and it will be great.)
FOR THE CUCUMBER SALAD
Cut the peeled cucumber in half, lengthwise. Using a spoon, scoop out the seeded middle of the cucumber and discard.
Cut the cucumber into 1/4″ slices.
In a medium bowl, combine the cucumbers, sliced onions, dill, lemon juice, olive oil, and salt.
GRILLING THE CHICKEN
Heat a grill or grill pan over medium heat.
Skewer the marinated chicken leaving a bit of space between pieces. (If using wooden skewers, be sure to soak them for about 10 minutes prior to skewering)
Grill the kebabs until cooked through, about 4-5 minutes per side.
CONSTRUCT BOWLS
Place a nice heap of rice on the bottom of each bowl. Top with cucumber salad, tzatziki, and chicken kebabs. Enjoy! This can also be eaten cold… straight from the fridge… alone… while watching Sean Brock on Mind of a Chef. Life is perfect.
Notes
You do not need grill the chicken. I've also been known to use a basic large non-stick pan with a bit of canola oil over medium heat.