Greek Chicken Souvlaki with Lemon Rice and Strawberry Crisp

GREEK CHICKEN SOUVLAKI with LEMON RICE

Simple recipe for Greek Chicken Souvlaki grilled to perfection and served with Greek lemon rice. Perfect weeknight dinner for anyone who loves the fresh, bright flavors of Greek food.

Prep Time 15 minutes  Cook Time 15 minutes  Total Time 30 minutes  Servings 6 -8

Author Butter With A Side of Bread

Ingredients

• 4-6 boneless skinless chicken breasts
• **vegetables like mushrooms onion, tomatoes and zucchini, if desired
• Marinade Ingredients:
• 1/4 cup olive oil
• 1/4 cup fresh squeezed lemon juice {about 3 lemons}
• 1 1/2 tsp red wine vinegar
• 2 tsp finely minced garlic
• 1 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 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 {I loved 3 TBSP but my kids preferred it less lemony}
• 2 cups hot chicken broth

Instructions

Trim chicken and cut into large chunks  I used chicken thighs instead

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. 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!

When I did the vegetables, I spooned some marinade over them and sprayed them with a little olive oil.

TO MAKE THE LEMON RICE: Heat a saucepan over medium heat. {Make sure pan has a lid!} Add in oil. After about a minute, add in rice and saute for 2-3 minutes, stirring often so it doesn't brown too much. Add salt and lemon juice to rice and saute 1 minute more.

Afterward, I moved the rice to a rice cooker, added the correct amount of chicken broth for the amount of rice as marked on the cooker and cooked it until done.

 Strawberry Crisp

Prep Time15 mins  Cook Time40 mins  Total Time55 mins

This quick and easy strawberry crisp is full juicy strawberries and topped with a buttery brown sugar oat crumble. This delicious fruit crisp dessert comes together in minutes and is sure to be a crowd pleaser. Grab those fresh strawberries and make it today!

Author: Allison Mattina

Ingredients

Filling

• 5 cups halved or quartered fresh strawberries
• 2 tablespoons orange juice
• 1/4 cup granulated sugar
• 1/4 cup all purpose flour

Topping

• 2/3 cup old fashioned oats
• 2/3 cup all purpose flour
• 1/4 cup light brown sugar
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter melted
• Vanilla ice cream for serving (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.

Filling:

1. In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.

Topping:

1. In a large bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined. Sprinkle the topping over the strawberries (pressing some of it together with your fingers to form clumps).
2. Bake for 30-40 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.