Description
A delicious recipe for Greek Chicken Skewers served with flavorful lemon rice.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon lemon zest
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil. Add the rice, lemon zest, and butter. Stir, cover, and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Serve the chicken skewers over a bed of lemon rice, garnished with fresh parsley.
Notes
- For added flavor, include bell peppers and red onions on the skewers.
- Substitute quinoa for rice for a gluten-free option and adjust cooking time as needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 skewer with rice
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg