Make the marinade: In a bowl combine Plain Yogurt, Olive Oil, Lemon Juice, Tomato Paste, Turkish Red Pepper Paste, minced Garlic, Sweet Paprika, Ground Cumin, Dried Oregano, Ground Black Pepper and Fine Salt.
Add the cubed Chicken Breast to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour (or overnight for best flavor).
Prepare the pilaf: Rinse the Long-Grain Or Baldo Rice under cold water until the rinse runs clear and drain.
In a medium saucepan melt Butter with a splash of olive oil over medium heat. Add Orzo (Şehriye) and toast, stirring, until the orzo turns golden.
Add the drained rice to the toasted orzo, stir to coat with the butter, then pour in hot Chicken Stock and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer gently until the liquid is absorbed and the rice is tender (about 15–20 minutes). Remove from heat and let rest covered for 10 minutes, then fluff with a fork.
If using wooden skewers, soak them in water for 20–30 minutes. Thread the marinated chicken onto skewers.
Cook the skewers: Preheat a grill, broiler or a heavy skillet to medium-high and oil the grates or pan. Grill the skewers, turning occasionally, until the chicken is cooked through and slightly charred at the edges, about 8–12 minutes depending on thickness. Baste with a little extra olive oil or lemon juice toward the end if you like.
Make the salad: Thinly slice Red Onion and toss with Ground Sumac, a pinch of salt and a little Lemon Juice to soften the bite. Chop Flat-Leaf Parsley, dice Tomato and slice Turkish Green Peppers; combine with the onions, drizzle with olive oil and season with Pul Biber and salt to taste.
Warm the Lavash Or Pita Bread briefly in the oven or on the grill and cut Lemon into wedges.
To serve: Plate the fluffy pilaf, arrange the hot chicken skewers on top or alongside, add a generous spoonful of the salad, warm bread and lemon wedges. Finish with a scatter of extra parsley or pul biber if desired.
