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:

1. For the marinade: combine ingredients in a large zipper bag. Add chicken and marinate for 6 to 8 hours, turning occasionally.
2. For the rice: Heat oil in a medium saucepan over medium heat.
3. Add rice and saute for 2 to 3 minutes, stirring often to prevent burning.
4. Add salt and lemon juice. Saute for 1 more minute.
5. Slowly add in chicken broth and bring to a boil.
6. Then reduce heat to low, cover, and cook for about 30 minutes. While rice cooks prepare the kabobs.
7. 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.
8. 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.
9. Uncover the rice and turn off heat. Let sit for about 10 minutes before serving.
10. Serve kabobs with lemon rice and tomatoes on the side.

Recipe from Butter with a Side of Bread

Posted on Fantastical Sharing of Recipes