Greek Chicken Souvlaki Skewers with Lemon-Herb Rice

Greek Chicken Souvlaki Skewers with Lemon-Herb Rice ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 medium red onion
• 2 medium bell peppers (red, yellow, or green)
• 1 cup cherry tomatoes
• 12 wooden skewers
• 1.5 cups long-grain white rice (e.g., Basmati or Jasmine)
• 3 cups chicken broth or water
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

How to make Greek Chicken Souvlaki Skewers with Lemon-Herb Rice

1. **Prepare Marinade:** In a large bowl, whisk together the 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons red wine vinegar, 3 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. **Marinate Chicken:** Cut the 1.5 lbs of boneless, skinless chicken thighs into 1-inch cubes. Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for a minimum of 2 hours, or up to 8 hours, to allow the flavors to penetrate the chicken.
3. **Soak Skewers & Prepare Vegetables:** While the chicken marinates, soak the 12 wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Cut the 1 medium red onion and 2 medium bell peppers into 1-inch pieces. Have the 1 cup of cherry tomatoes ready.
4. **Thread Skewers:** Remove the chicken from the marinade, discarding the excess. Thread the marinated chicken cubes alternately with the red onion pieces, bell pepper pieces, and cherry tomatoes onto the soaked skewers, leaving a small space between each piece to ensure even cooking.
5. **Prepare Rice - Sauté:** In a medium saucepan with a tight-fitting lid, heat 1 tablespoon olive oil over medium heat. Add 1.5 cups long-grain white rice and stir constantly for 1-2 minutes until lightly toasted.
6. **Cook Rice:** Pour in 3 cups chicken broth or water, add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during cooking.
7. **Finish Rice:** Once cooked, remove the rice from the heat and let it rest, still covered, for 5 minutes. Then, fluff the rice gently with a fork. Stir in 2 tablespoons fresh lemon juice, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh dill. Adjust seasoning to taste.
8. **Preheat Grill:** While the rice rests, preheat your outdoor grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates to prevent the skewers from sticking.
9. **Grill Skewers:** Place the souvlaki skewers on the preheated grill. Grill for 3-5 minutes per side, turning the skewers periodically to cook evenly on all sides, until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C). The vegetables should be tender-crisp with slight charring.
10. **Serve:** Carefully remove the skewers from the grill. Serve the Greek Chicken Souvlaki Skewers immediately alongside generous portions of the warm Lemon-Herb Rice.

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