Friday, June 14, 2019

Greek Chicken Souvlaki with Lemon Rice

These chicken kabobs are perfect for spring and summer with lots of bright lemony flavor and a side of the most delicious lemon rice you'll ever have in your life!

I've been attempting to use the grill more often and that means I've been making loads of kabobs because apparently I have tons of kabob recipes saved. I was looking forward to this particular recipe due to the amount of lemon in it. I am hooked on lemon in savory dishes. I have tried it again in sweets and I'm still not a fan of just straight lemon desserts. It is what it is.

But bring on the lemon savory dishes! Especially this lemon rice recipe. I have made it multiple times outside of this particular recipe because I love it so much! I went very simple with our kabobs and did a few zucchini skewers and then I served the whole thing up with some diced tomatoes. Honestly, I wish I had had some tzatziki sauce because it would have been a perfect pairing!

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
  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

Gyro Kebabs are on par with these Greek kabobs in the running for favorite thing to cook on the grill. If you're a meal prepper, these Greek Chicken and Quinoa Bowls from Whole and Heavenly Oven look like the perfect lunch on the go!


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