Chicken Souvlaki and Orzo
By: Lady Catherine ...
Published: Friday, July 18, 2014 - 8:13pm

Ingredients




For Souvlaki:
10 – 12 boneless skinless thighs – cut into bite sized pieces
½ pint of cherry tomatoes
2 bell peppers – sliced and halved
1 large onion – sliced
Skewers – soaked in water before using
For the Marinade:
Juice of 1 lemon
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
¼ cup of olive oil
For the Orzo:
1 bunch of fresh spinach
2-3 cloves of garlic – chopped
½ pint of cherry tomatoes – halved

Preparation

1 For Souvlaki: 2 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. 3 When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first. 4 Preheat Oven 350 degrees; 5 Place in a baking pan and bake for 45 – 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear. 6 Let the kabobs rest about 5-10 minutes before serving. 7 The souvlaki may also be grilled on the bbq. 8 For the Orzo: 9 Prepare the orzo as directed and drain. 10 Heat a large frying pan with 2 tbs. of olive oil. 11 Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper. 12 Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.