Greek Chicken Souvlaki Platter

Ingredients

• 1 lb chicken breast, cut into 1.5-inch cubes
• 1 whole lemon (zested + juiced)
• 1.5 tsp dried oregano
• ¾ cup bulgur
• 8 whole cherry tomatoes, halved lengthwise
• 1 whole green bell pepper, cut into 1.5-inch chunks
• ½ whole red onion, thinly sliced
• ½ tsp sumac

Instructions

1. 1

   Toss chicken cubes with lemon juice, lemon zest, oregano, salt, and 2 tbsp olive oil in a bowl.

2. 2

   Thread chicken onto skewers, alternating with tomato halves and pepper chunks. Leave 2–3 skewers empty for vegetables.

3. 3

   Heat a grill or grill pan to medium-high. Boil bulgur in salted water until tender, about 12 minutes, then drain.

4. 4

   Grill chicken skewers 3–4 minutes per side, turning once, until edges char and internal temp hits 165°F.

5. 5

   Toss onion slices with sumac, salt, and 0.5 tbsp olive oil in a small bowl. Set aside.

6. 6

   Divide bulgur, skewers, and vegetables onto plates. Top onions with sumac mixture. Serve with warm flatbread.

Tools you’ll need

• metal skewers (or wooden, pre-soaked)
• grill or grill pan
• medium bowl
• small bowl
• pot for bulgur
• tongs

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