greek chicken kabobs

 

These kabobs plated with the greek tomato rice I made for tonight's meal were FIRE!  So good.  I served them with hummus and tzatziki sauce and a green salad.  Honey dew melon for dessert.

green chicken kabobs (damn delicious)

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest (I omitted)

1 teaspoon paprika

2 teaspoon dried oregano

2 teaspoon dried basil (I used fresh)

1 teaspoon dried thyme

3 cloves garlic, minced

1 shallot, diced

kosher salt (I used 1/2 teaspoons) and freshy ground pepper

2 pounds chicken (I used chicken breasts, cut into chunks)

In a medium bowl, combine olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, salt and pepper.

Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally.  Drain the chicken from the marinade.

Thread the chicken onto skewers.

Preheat the grill to medium.

Add the skewers and grill, turning occasionally until internal temp reaches 165 degrees, about 10 minutes.

greek tomato rice

 

This greek tomato rice was great!  It was perfect for the new greek marinade that I tried.

greek tomato rice (allrecipes.com) 

2 tablespoons olive oil

1/2 small onion, diced

2 cloves garlic

1 cup long grain rice

1 1/2 cups chicken broth

1/2 cup tomato sauce

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

fresh ground pepper

Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes.  Add rice; cook and stir until lightly toasted for 2 minutes.  Add chicken broth, tomato sauce, parsley, salt and pepper; bring to a boil.

Cover and reduce heat to low.  Cook until all the liquid is absorbed and rice is done, about 20 minutes.