Greek Chicken Souvlaki with Greek Lemon Rice
Recipes BBQ and grilling Chicken Main Dish Meal ideas Other ethnic food
Description
Souvlaki is a popular Greek fast food with chunks of grilled, well seasoned meat and sometimes vegetables cooked and served on a skewer. It typically is served with pita bread, fried potatoes, or lemon, but this one is served with a wonderful Greek Lemon
Ingredients
Chicken:
4-6 boneless, skinless chicken breasts
vegetables like mushrooms, onion, tomatoes and zucchini, if desired*
Marinade:
1/4 c. olive oil
1/4 c. freshly squeezed lemon juice from about 3 lemons
1 1/2 t. red wine vinegar
2 t. finely minced garlic
1 1/2 t. dried oregano
1/2 t. dried thyme
Greek Lemon Rice**
1 c. long grain rice
2 T. olive oil
1 t. salt
2-3 T. freshly squeezed lemon juice
2 c. hot chicken broth/stock
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Trim chicken; cut into large chunks.
To marinate chicken:
Combine olive oil, lemon juice, vinegar, garlic, oregano and thyme into Ziploc bag or plastic container; add chicken; seal; squeeze bag or turn container over and shake gently so that all pieces are well-coated with marinade. Place in the refrigerator; marinate at least 6-8 hours.
When ready to grill, spray grill with non-stick cooking spray or coat with olive oil; preheat grill to medium high. Remove chicken from refrigerator; remove chicken from bag; discard remaining marinade. Thread chicken onto skewers.
Grill skewers about 12-15 minutes, turning the first time as soon as nice grill marks appear. Chicken is done when it is slightly browned and firm, but not hard to the touch. If using a meat thermometer, the temperature should register 160 degrees. It will increase to 165 degrees even after taking it off of the grill.
6-8 servings.
*You could grill some vegetables along with the chicken. Try a skewer of mushrooms and sliced white onion to thread along with the chicken. To marinate a few vegetables, set aside 3-5 T. of the marinade prior to mixing it with the chicken. Then just put vegetables and marinade in a separate ziplock bag in the refrigerator, turning the bag occasionally to coat. If doing a good amount of vegetables, double the marinade.
Greek Lemon Rice:
Heat a saucepan that has a lid over medium heat; add oil. After about 1 minute, add in rice; saute for 2-3 minutes, stirring often so it doesn’t brown too much. Add salt and lemon juice to rice; saute 1 minute. Slowly add in chicken broth/stock; let it come to a boil; reduce heat to the lowest setting; cover; cook for 30 minutes.
If all liquid has been absorbed after 30 minutes, uncover; turn off heat; let sit for about 10 minutes prior to serving. If there’s still a bit of liquid, let it cook uncovered for another 5 minutes or so. Then turn off heat; let sit for 10 minutes.
4-5 servings.
**It is recommended to make this rice the night before serving. This makes the flavors much better, the rice absorbs the liquid and it turns out fluffier after it’s had time to sit. Simply heat it in the microwave just before serving.