Chicken Souvlaki Lemon Dish (Print Version)
# Ingredients:
→ Greek Chicken
01 -
Chunks of chicken breasts (boneless, skinless) 1.5 inches wide, about 4-6 pieces
02 -
1/4 cup freshly squeezed lemon juice (needs around 3 whole lemons)
03 -
1/4 cup extra virgin olive oil
04 -
1 1/2 tsp oregano (dried)
05 -
1 1/2 tsp vinegar made from red wine
06 -
1/2 tsp thyme (dried)
07 -
2 tsp freshly minced garlic
08 -
Optional extras: chunks of tomatoes, zucchini, or onion
→ Greek Lemon Rice
09 -
1 cup long rice (or 1.5 cups short-grain kind)
10 -
2 tbsp olive oil
11 -
2 to 3 tbsp lemon juice
12 -
1 tsp salt
13 -
2 cups hot broth made from chicken
# Instructions:
01 -
Chop chicken into 1.5-inch pieces. In a bag or bowl, mix olive oil, lemon juice, vinegar, garlic, oregano, and thyme. Put chicken inside, seal it up, and let it chill in the fridge for 6+ hours.
02 -
Get chicken out of the marinade, then slide pieces onto skewers. Heat grill to medium-high and grease it with oil or a spray.
03 -
Cook the chicken skewers, turning once grill marks pop up, for about 12-15 minutes. Make sure the inside hits 160°F and the outside gets a bit of brown color.
04 -
Warm up the oil in a pot over medium. Stir rice around for 2-3 minutes, add lemon juice and salt, stir another minute. Pour in broth, boil it, then cover and lower the heat.
05 -
Cook rice with the lid on for 30 minutes. If there's liquid left, cook uncovered for another 5 minutes. Take it off the heat and let it sit for 10 minutes before eating.
# Notes:
01 -
Leftover rice warms up really well, so it's great made in advance.
02 -
Save a bit of marinade if you want to grill veggies at the same time.
03 -
Use a thermometer to make sure the chicken doesn't end up overdone.