Chicken Souvlaki with Wild Rice

For the Souvlaki

• 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)

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:

4. Rinse the wild rice well. Place it in a small pot with the water or stock, olive oil, bay leaf, and a little salt.
5. 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.
6. Serve the rice alongside the souvlaki.