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GREEK CHICKEN SOUVLAKI WITH LEMON RICE


GREEK CHICKEN SOUVLAKI WITH LEMON RICE

Grilled Greek Souvlaki chicken to perfection and served with Greek lemon rice. The best greek cabobs recipe ever! The perfect all-night dinner for those who love the fresh, vibrant flavors of Greek cuisine.

Ingredients

Greek Chicken Ingredients

4-6 boneless, breastless chicken breasts
1/4 cup olive oil
1/4 cup lemon juice 3 lemons
1 1/2 teaspoons red wine vinegar
2 teaspoons chopped garlic
1 1/2 teaspoons dried oregano
1/2 tsp dried thyme
** vegetables: onions, zucchini, tomatoes as desired

Greek lemon rice

1 cup long grain rice or 1 1/2 cup fine grain rice
2 TBSP Olive Oil
1 teaspoon of salt
2-3 TBSP lemon juice
2 cups hot chicken stock!

Instructions

How to Cook Greek Chicken Kebabs

  1. Trim the chicken and cut it into large pieces - mine were about 1.5 "in size, and I got 4-6 pieces from each chicken breast.
  2. Combine olive oil, lemon juice, vinegar, garlic, oregano and thyme in a Ziploc bag or plastic container. Add to chicken. Seal and squeeze the bag or turn the container over and gently shake so that all the pieces of meat are well covered with marinade. Refrigerate and marinate for 6-8 hours or more.
  3. To grill, remove the chicken from the refrigerator, remove the pieces of chicken and pour out the remaining marinade. String chicken on skewers. Spray the grill with non-stick spray or fog with olive oil, then heat the gas or grill over charcoal to a medium level.
  4. Grill the skewers for about 12-15 minutes, turning for the first time, as soon as you see good traces of the grill. Souvlaki is cooked when the chicken is lightly browned and hard, but not to the touch. {If you are using a meat thermometer, the temperature should be 160 degrees. It will increase to 165 degrees even after you remove it from the grill. I love using a thermometer, as it really helps me not to digest the chicken!}

Grilled vegetables

  1. If you want to fry vegetables next to chicken, I highly recommend it! We made champignon skewers, plus we also chopped some white onions and chopped it along with the chicken. The mushrooms were amazing !! For pickling vegetables, if you have a little, take 3-5 TBSP marinade before mixing with chicken. Then just put the vegetables and marinade in a separate bag with a zipper in the refrigerator, periodically turning it to mix. If you make a lot of vegetables, I would instead double the marinade!

How to Cook Greek Lemon Rice

  1. Heat the pan over medium heat. {Make sure the pan has a lid!} Add oil. After about a minute, add rice and fry for 2-3 minutes, stirring often so that it does not get too brown. Add salt and lemon juice to the rice and fry for another 1 minute.
  2. Slowly add to chicken stock. Let it boil, then reduce the heat to a minimum and place the lid on a baking sheet. Cook for 30 minutes.
  3. If all the liquid has absorbed after 30 minutes, remove the lid, turn off the heat and leave it for 10 minutes before serving. If there is still some liquid left, let it cook without a lid for another 5 minutes or so. Then turn off the heat and leave for 10 minutes.

Notes

  • I highly recommend making lemon rice the night before you plan to serve! The aromas are much better, plus rice is able to absorb liquid and becomes more fluffy when it has time to sit. I just heated it in the microwave right before serving, and it was fantastic!
This article isadapted from this site.

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