-
Chicken Souvlaki and Orzo
Prep: 15 min Cook: 50 min Servings: 6by Catherine Pappas920 recipes>Ingredients
- For Souvlaki:
- 10 – 12 boneless skinless thighs – cut into bite sized pieces
- ½ pint of cherry tomatoes
- 2 bell peppers – sliced and halved
- 1 large onion – sliced
- Skewers – soaked in water before using
- For the Marinade:
- Juice of 1 lemon
- Juice of 1 lime
- 1 tsp. balsamic vinegar
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbs. dried oregano
- 3 - 4 tbs. of fresh dill – chopped
- 3 - 4 tbs. of fresh Italian parsley - chopped
- ¼ cup of olive oil
- For the Orzo:
- 1 bunch of fresh spinach
- 2-3 cloves of garlic – chopped
- ½ pint of cherry tomatoes – halved
Directions
- For Souvlaki:
- Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more.
- When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first.
- Preheat Oven 350 degrees;
- Place in a baking pan and bake for 45 – 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear.
- Let the kabobs rest about 5-10 minutes before serving.
- The souvlaki may also be grilled on the bbq.
- For the Orzo:
- Prepare the orzo as directed and drain.
- Heat a large frying pan with 2 tbs. of olive oil.
- Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper.
- Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.
Similar Recipes
Leave a review or comment
Comments