Greek Chicken Souvlaki with Lemon Rice
What you need:
For the marinade:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 3 lemons)
- 1 1/2 tsp. red wine vinegar
- 2 tsp. cloves minced garlic
- 1 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
For the kabobs:
- 4 boneless, skinless chicken breasts, cut into large cubes
- Assorted vegetables: zucchini, onion, mushrooms, etc.
- Diced or sliced tomatoes for serving, if desired
For the lemon rice:
- 1 cup long grain rice
- 2 Tbsp. olive oil
- 1 tsp. salt
- 2 to 3 Tbsp. lemon juice
- 2 cups hot chicken broth
Directions:
- For the marinade: combine ingredients in a large zipper bag. Add chicken and marinate for 6 to 8 hours, turning occasionally.
- For the rice: Heat oil in a medium saucepan over medium heat.
- Add rice and saute for 2 to 3 minutes, stirring often to prevent burning.
- Add salt and lemon juice. Saute for 1 more minute.
- Slowly add in chicken broth and bring to a boil.
- Then reduce heat to low, cover, and cook for about 30 minutes. While rice cooks prepare the kabobs.
- For the kabobs: place chicken and veggies on skewers. I prefer to put them on separate skewers because they are finished at different times, so no undercooked chicken or overcooked veggies.
- On a lightly greased grill, grill skewers over medium high heat for about 12 to 15 minutes or until chicken is done. Cook veggies according to your preference.
- Uncover the rice and turn off heat. Let sit for about 10 minutes before serving.
- Serve kabobs with lemon rice and tomatoes on the side.
Recipe from Butter with a Side of Bread
Posted on Fantastical Sharing of Recipes