GREEK CHICKEN SOUVLAKI with LEMON RICE #dinner #chicken #food #cauliflower #recipes

Greek Chicken Souvlaki flame broiled to flawlessness and presented with Greek lemon rice. Best formula for Greek Chicken Kabobs ever! Flawless weeknight supper for any individual who adores the new, splendid kinds of Greek nourishment.

My better half loves Greek nourishment so as of late we went looking for the "great" souvlaki formula. We discovered this one and it's so delightful! The Greek Chicken Souvlaki turns out delicate thus delightful and the Lemon Rice praises the dish so well.

It's anything but difficult to make and a genuine group pleaser! I even made additional last time and put chicken and marinade in a sack together to freeze for a simple feast later on. We love it!

Also try our recipe : How to Make Perfect Pumpkin Seeds #perfect #pumpkin #dinner #healthyrecipes #easy

Ingredients :

Greek Chicken Ingredients

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

Greek Lemon Rice Ingredients

1 cup long grain rice or 1 1/2 cups short grain rice
2 TBSP olive oil
1 tsp salt
2-3 TBSP lemon juice
2 cups chicken broth hot!

Instructions :

How to Make Greek Chicken Kabobs

Trim chicken and cut into large chunks- mine were about 1.5" big and I got 4-6 chunks from each chicken breast.
Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme into Ziploc bag or plastic container. Add in chicken. Seal and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 6-8 hours or more.
To get ready to grill, remove chicken from refrigerator, pull out chicken pieces and dump remaining marinade. Thread chicken onto skewers. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high.
Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch. {If you use a meat thermometer, the temp should register 160 degrees. It will increase to 165 degrees even after you take it off the grill. I love using a thermometer as it really helps me not over-cook the chicken!}

Source : bit.ly/38qAScZ