Greek chicken souvlaki bowls with tzatziki, roasted potatoes and rice pilaf

Cut the chicken thighs into pieces that thread easily onto a skewer.

Toss the chicken with a quarter cup of olive oil, a quarter cup of lemon juice, four grated garlic cloves, a heaping tablespoon of dried oregano, two teaspoons of salt, three quarters to one teaspoon of cumin, black pepper and red pepper flakes.

Marinate 30 minutes on the counter or overnight in the refrigerator.

Peel and grate the cucumber, salt it in a strainer to draw the juices and squeeze it dry.

Whisk the Greek yogurt with sour cream, two to three grated garlic cloves and black pepper, fold in the cucumber and chill.

Peel, rinse and dry the potatoes and cut them into even pieces.

Toss with olive oil, salt, black pepper and garlic powder and spread on a baking tray in one layer.

Bake on the centre rack at 425F for 35 to 40 minutes until golden and crisp, without turning them. Let them sit 10 minutes before lifting them off the pan.

Heat the pot on medium, melt about four tablespoons of butter and toast the vermicelli until golden, stirring so they do not burn.

Add the drained rice, a quarter cup of lemon juice, four teaspoons of salt and black pepper.

Add four cups of chicken broth, bring to a boil, then cover and simmer on low 20 to 25 minutes and fluff.

Cut the zucchini, red onions and bell peppers to the size of the chicken and thread two to three pieces of chicken and then vegetables onto each skewer.

Pour the leftover marinade over the skewers, drizzle with more olive oil and season with a little more salt.

Preheat the air fryer to 400F and cook about six skewers at a time, six to seven minutes per side, until the chicken reads 165F.

Build the bowls with rice, skewers, roasted potatoes and tzatziki, and finish with lemon juice and chopped parsley.