Marinate the chicken

• Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, salt and pepper in a bowl.
• Add the chicken cubes and toss to coat, then let marinate.

Prep the skewer vegetables

• Cut the red and green bell peppers and the red onion into chunks.

Assemble the chicken skewers

• Thread the marinated chicken, bell peppers and onion alternately onto the skewers.

Grill the kebabs

• Place the skewers on the grill and cook, turning, until the chicken is cooked through and charred.

Cook the saffron rice

• Bloom the saffron in a little warm water.
• Cook the rice with the chicken stock and saffron until tender and fluffy.

Make the tzatziki

• Shred the cucumber and drain off all its liquid.
• Mix the Greek yogurt with the grated garlic, lemon juice, dill and the drained cucumber.

Make the Greek salad

• Prep the tomatoes, cucumber and red onion and place them in a bowl with the feta and olives.
• Whisk the olive oil, red wine vinegar and oregano into a quick vinaigrette, pour over and mix.

Assemble the bowls

• Make a bed of saffron rice in each bowl.
• Remove the chicken from the skewers and add it on top.
• Add a side of Greek salad and a spoonful of tzatziki.