Tender chicken pieces marinated in classic Greek flavours and served with fluffy lemon rice and a tangy tomato salad. Who said you can’t bring a taverna right to your own kitchen?!
It feels like just yesterday that I was in Greece, can’t believe it’s already been more than a year! Beautiful weather, great company and absolutely incredible food!!! My days there looked something like this – breakfast at the villa, chill at the beach, gyros for lunch, have some cocktails and ice cream-filled coffee, swim in the sea, souvlaki for dinner, more ice cream for dessert. It was PURE BLISS.
I started experimenting with various Chicken Souvlaki recipes and after countless (and I mean countless) attempts, I was finally content with one. Each bite reminded me of the carefree life on the Greek islands and the sunny weather, not to mention extremely delicious!!! You could have it with rice, with flatbread, or even with a salad, it’ll be perfect either way.
Making this absolute stunner couldn’t be any easier. All you have to do is dice up some chicken thighs and mix it with lemon juice, olive oil, oregano, basil and garlic, and then give it some time to soak up allllll that delicious flavour. Just a word of caution here – do not let the meat marinate for more than 4 hours otherwise the acid in the lemon juice would start to denature the chicken and chemically “cook” it. Great for a ceviche but not for souvlaki. Capeesh?
Sure you could skewer it, but you can’t fault a girl for being lazy.
Cooked in a pan, in the oven or over an outdoor grill, it will be DELICIOUS! Do not forget the delicious Lemon Rice. If you’ve not tried it before, cooking rice in chicken stock gives in a whole new life. It takes on so much flavour and becomes incredibly tasty and fluffy and ahhhhh you’ll want to eat it straight from the pot! The zestiness of the lemon then lends some freshness to the whole dish and basically lifts everything up. You’ll get what I mean when you take your first bite… and make sure it’s a big one.
In a bowl, mix together the lemon juice, olive oil, dried oregano, dried basil, garlic, and salt. Add in the chicken and mix until evenly coated. Pop it into the fridge to marinate for 2 to 4 hours. Do not marinate for any longer than 4 hours as the acid in the marinade will chemically “cook” the meat. For the lemon rice, mix together all the ingredients and cook either in a rice cooker or in a pot. To cook over the hob, bring all the ingredients in the pot to a boil, reduce the heat to medium-low, cover, and continue to cook for 15 to 20 minutes or until the rice is tender. While the rice is cooking, toss together all the ingredients for the tomato salad until well mixed. Heat up some oil on a grill pan over medium-high heat and cook the marinated chicken pieces for 3 to 4 minutes per side or until cooked through. Divide the rice, meat and salad into serving bowls, and serve immediately. Chicken Souvlaki Rice Bowl
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Loading...Ingredients
Lemon Rice
Tomato salad Instructions
