This Cypriot bulgur pilaf pairs nutty, toasted wheat with tender vermicelli and fresh tomatoes, topped with Greek yogurt-marinated grilled chicken souvlaki for a complete Mediterranean meal that's restaurant-quality but weeknight-friendly.
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In a bowl, combine chicken pieces, 1/2 cup Greek yogurt, minced garlic, lemon zest, lemon juice, and Greek oregano. Mix well, cover, and marinate overnight or for at least 4 hours.
Heat a saucepan over medium heat. Add Greek olive oil.
Add the diced onion to the pot, season with a pinch of kosher salt and freshly ground black pepper, and sauté for 2-3 minutes until softened.
Add the diced tomatoes, season again with salt and pepper, and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down into a sauce.
While the tomatoes cook, place the bulgur wheat in a fine-mesh strainer and rinse it well under cold water. Set aside to drain.
Break the fideo/vermicelli noodle nests into small pieces with your hands.
Add the broken noodles to the tomato sauce in the pot. Toss to coat them evenly.
Pour in the chicken stock and bring the mixture to a gentle boil.
Reduce the heat to a simmer, add the rinsed bulgur wheat, and stir to combine.
Cover the pot, and let it cook for 5 minutes.
After 5 minutes, turn off the heat and let the pilaf sit, covered, for another 5 minutes to steam.
While the pilaf rests, thread the marinated chicken onto skewers, leaving a small space between each piece.
Season the skewers on both sides with kosher salt and black pepper, then drizzle with avocado oil.
Preheat a grill to medium heat. Oil the grates to prevent sticking.
Place the chicken skewers on the grill and cook for about 4 minutes per side, until just cooked through and nicely charred. Avoid overcooking.
To serve, fluff the pilaf and transfer it to a serving platter. Top with dollops of Greek yogurt and sprinkle with fresh mint leaves.
Arrange the grilled chicken souvlaki skewers on top of the pilaf and serve immediately.
Store cooled pilaf and chicken separately in airtight containers up to 3 days. Reheat pilaf gently with a splash of broth; eat chicken cold or warm briefly on a hot pan.
grill or grill pan · wooden or metal skewers (if grilling loose pieces) · large saucepan or Dutch oven
Yes, but thighs stay juicier on the grill. If using breast, cut thinner pieces (¾ inch) and watch closely to avoid drying out—they'll cook faster than thighs.
Minimum 30 minutes; up to 4 hours for deeper flavor. Yogurt tenderizes quickly, so over-marinating won't harm the texture.
Use thin egg noodles, angel hair pasta, or vermicelli—roughly the same amount. Break into short pieces before toasting if needed.
Prepare the marinade and pilaf components the day before. Grill chicken fresh. Reheat pilaf gently with a splash of broth.
Skip the chicken and add cubed halloumi, chickpeas, or roasted vegetables. Marinate halloumi in the yogurt mixture for 15 minutes before grilling.
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