For the Chicken Souvlaki:

2 pounds chicken breasts, cut into small pieces

6 tablespoons salted butter, melted

2 tablespoons lemon juice

6 cloves garlic, chopped

1 tablespoon smoked paprika

2 teaspoons dried oregano

1 teaspoon dried rosemary (or thyme)

Sea salt and black pepper, to taste

Chili flakes, to taste

2–3 cups bell pepper quarters and zucchini rounds

1 cup cherry tomatoes

1/2 cup crumbled feta cheese

Tzatziki, for serving

Mixed herbs (basil, thyme, dill), for garnish

Naan or pita bread (optional), for serving

For the Rice Pilaf:

2 tablespoons salted butter

1 cup basmati rice

3/4 cup orzo

2–3 tablespoons pine nuts (optional)

2 cups water, broth, or bone broth

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Make the rice pilaf: In a pot, melt butter over medium heat. Add rice, orzo, and pine nuts. Toast until golden. Stir in broth, bring to a boil, then cover and simmer 10 minutes. Remove from heat and steam, covered, for 15–20 minutes. Fluff with a fork.
Marinate the chicken: In a bowl, mix chicken, melted butter, lemon juice, garlic, paprika, oregano, rosemary, salt, pepper, and chili flakes. Let sit 10 minutes (or marinate up to overnight).
Grill the chicken and vegetables: Thread chicken onto skewers. Grill over medium-high heat, turning occasionally, until charred and cooked through (10–12 minutes). Grill peppers and zucchini 3–4 minutes per side.
Assemble: Serve rice pilaf in bowls, top with grilled chicken, peppers, zucchini, and cherry tomatoes. Add tzatziki, crumbled feta, and fresh herbs. Optional: serve with warm pita or naan.