Loaded Greek chicken souvlaki bowls

Marinate the chicken with olive oil, lemon juice, grated garlic, dried oregano, salt, cumin powder, black pepper and crushed red pepper flakes; toss so the chicken is coated.

Roughly chop the chicken into smaller pieces so it threads onto skewers easily; the chicken can also be left whole.

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

For the tzatziki, peel and grate the cucumber, put it in a strainer, season with a little salt to release the juices and get rid of all of the cucumber juice.

In another bowl, mix Greek yogurt with sour cream, grated garlic and freshly cracked black pepper; whisk, then add the drained cucumber and mix. Chill in the refrigerator.

Peel the potatoes, rinse them in cool water, pat dry and cut them into pieces of roughly the same size so they cook evenly.

Toss the potatoes in a bowl with olive oil, salt, black pepper and garlic powder and transfer to a baking tray in one even layer.

Bake on the centre rack of an oven preheated to 425 degrees Fahrenheit for about 35 to 40 minutes, until golden and crisp all around and tender in the centre. Do not move or flip them while they bake.

Let the potatoes sit about 10 minutes at room temperature before mixing them, and they release easily from the pan.

Drain the soaked rice. Heat a pot over medium heat, add the butter, add the vermicelli noodles and toast them in the butter until golden, a few minutes, stirring so they do not burn.

Add the drained rice to the noodles with the lemon juice, salt and black pepper, then add the chicken broth.

Bring to a boil, reduce the heat to low, put the lid on and simmer about 20 to 25 minutes; fluff the rice.

Cut the zucchini, red onions and bell peppers to roughly the same size as the chicken.

Thread the chicken and vegetables onto the bamboo skewers, about two to three pieces of chicken and enough vegetables to fill the skewer; put them on a baking tray.

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

Preheat the air fryer to 400 degrees Fahrenheit and cook the skewers about six to seven minutes per side, without overcrowding the basket.

Cook until a digital meat thermometer registers 165 degrees Fahrenheit.

Skewers can be threaded ahead, kept covered in plastic wrap in the refrigerator for two days, and air fried or grilled as needed.

Build the bowls with rice, chicken skewers on top, roasted potatoes and tzatziki on the side; squeeze lemon juice over and sprinkle with chopped parsley.

Variation: thread separate vegetable skewers with halloumi cheese instead of chicken.