Ingredients
Units
Scale
- 10 - 12 boneless skinless thighs - cut into bite sized pieces
- 1/2 pint of cherry tomatoes
- 2 bell peppers - sliced and halved
- 1 large onion - sliced
- Skewers - soaked in water for before using
For the Marinade:
- Juice of 1 lemons
- 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
- 1/4 cup of olive oil
For the Orzo:
- 1 bunch of fresh spinach
- 2-3 cloves of garlic - chopped
- 1/2 pint of cherry tomatoes - halved
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Juice of 1 lemon
- 4 tbs. olive oil
- 16 oz. of orzo
Instructions
- 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 veggies with the chicken on each skewer that has been soaked in water first.
- Preheat Oven 350 degrees;
- Place in a baking pan and bake for 45 – 50 minutes; until 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.
- 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.
- Add the orzo to the pan.
- Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
