I found this recipe from My First Kitchen blog.
Chicken Souvlaki
(serves four with one skewer per person)
(serves four with one skewer per person)
Ingredients:
- two chicken breasts cut into one-inch cubes
- a few glugs of the best extra virgin olive oil you have
- a good palmful of dried oregano (about a tablespoon)
- half as much garlic powder or 3-4 minced cloves
- several good grinds of black pepper
- salt
- two chicken breasts cut into one-inch cubes
- a few glugs of the best extra virgin olive oil you have
- a good palmful of dried oregano (about a tablespoon)
- half as much garlic powder or 3-4 minced cloves
- several good grinds of black pepper
- salt
Cut your chicken into cubes. Try to make than as much the same size as possible. Toss in a bowl with the olive oil. Then throw in the oregano, garlic, and pepper. Mix it up so all the chicken is coated in the seasoning. Let marinate over night or for a few house.
Put the chicken on skewers. If you put some cut bell pepper between each chunk, it will be the most amazing bell pepper you've ever tasted. You can cook the chicken on the stove (which was very hard for me, took forever, and totally made a mess of my pan), or your can grill it (which is what we're doing tonight).
And now for the side dish... I found this recipe on one of those recipe sites online.
Lemon Rice Pilaf
Ingredients:
1 medium onion, minced (or just chopped up really well)
2 tablespoons butter or margarine
2 cups uncooked long grain rice
2 (14.5 ounce) cans Chicken Broth
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 bay leaf
2 tablespoons minced fresh parsley
2 tablespoons toasted pine nuts (optional)
Salt and pepper
1 medium onion, minced (or just chopped up really well)
2 tablespoons butter or margarine
2 cups uncooked long grain rice
2 (14.5 ounce) cans Chicken Broth
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 bay leaf
2 tablespoons minced fresh parsley
2 tablespoons toasted pine nuts (optional)
Salt and pepper
In a large saucepan, cook onion in butter for 3 minutes; add rice, stirring to coat. Add broth, lemon juice, peel and bay leaf. Heat to a boil; reduce heat to low. Cover and cook 15 to 20 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Remove bay leaf, stir in parsley and nuts. Season to taste with salt and pepper.




