Chicken Souvlaki Lemon Rice

Mediterranean Chicken Skewers turn plain chicken into a Greek-inspired delight with its zesty mix of lemon, herbs, and garlic. This dish brings the street food magic of Greece right to your table, delivering juicy, flame-kissed meat that goes wonderfully with fragrant citrus rice.

I've learned that time is key when making these skewers - letting them soak for about 6-8 hours really lets the flavors sink in. When you put that chicken on a hot grill, everyone will follow their nose to the kitchen as those herbs start to sizzle.

Key Components

• Premium chicken breast fillets: gives you moist, tender bites
• Pure olive oil: creates a flavorful Mediterranean foundation
• Squeezed lemon: softens meat while adding brightness
• Red wine vinegar: brings depth and tang
• Raw garlic and dried herbs: captures true Greek taste

Step-By-Step Guide

Preparing Your Sauce

Mix oil, lemon and vinegar until well combined, Stir in crushed garlic, oregano and thyme, Add plenty of salt and pepper, Pour into a large sealable bag

Handling The Meat

Slice chicken into even 1.5-inch chunks, Put into marinade and push air out of bag, Keep in fridge for 6-8 hours, flipping now and then, Let sit at room temp before cooking

Cooking Method

Put chicken onto metal skewers leaving gaps between pieces, Get grill nice and hot at medium-high, Turn and cook for 12-15 minutes until charred, Check it reaches 165°F inside

Making The Rice

Cook rice in olive oil till slightly golden, Pour in hot chicken stock with lemon juice, Cook covered until soft, Let it sit 10 minutes then fluff with fork

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What makes restaurant-worthy skewers comes down to three things: soaking time, cutting chicken the same size, and watching while you grill. Do this right and you'll get perfectly flavored meat with a nice char outside that stays super juicy inside.

Make it a feast by adding warm pita bread, cool tzatziki, and a fresh Greek salad. The citrusy rice catches all those tasty meat juices, creating a meal that feels like you're dining in Athens without leaving home.

A few last tricks from my kitchen: Never reuse marinade that touched raw chicken, give the meat a few minutes to rest after cooking, and throw on some fresh herbs and lemon slices before serving. This dish works great for parties, can be doubled easily for bigger crowds, or made ahead so you can relax when company comes.

Taking Your Marinade Up A Notch

The basic sauce tastes great, but you can jazz it up by adding a spoon of honey for better browning, a bit of dry white wine for extra flavor, or even a tiny bit of cinnamon for that authentic Greek touch. Just remember to balance your sour and oil parts - too much lemon actually makes chicken tough instead of tender.

Adding Veggies To The Mix

Make your skewers into full meals by mixing in colorful veggies between chicken pieces. Red onions, small tomatoes, and peppers look and taste amazing, while zucchini and mushrooms bring earthy flavors. Just make sure to marinate your veggies in a separate bowl from raw chicken, using similar seasonings so everything tastes like it belongs together.

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Nailing The Citrus Rice

Getting amazing lemon rice depends on using the right amount of liquid and timing. Mix 2 cups of hot broth with 1 cup of rice, and don't peek under the lid while it cooks. Try adding a bay leaf and lemon peel during cooking instead of just juice at the end - this puts citrus flavor all through each grain of rice.

Keeping It Fresh

You can freeze chicken in its marinade for up to 3 months - just put single servings in freezer bags with the sauce and push all the air out. Thaw in your fridge overnight. Cooked skewers stay good for 4 days in the fridge, and the lemon rice heats up great with a splash of water even after 2-3 days.

Serving The Greek Way

In Greece, folks often eat these skewers with grilled flatbread, sliced tomatoes, and red onions. Try setting up a make-your-own skewer station with extras like crumbled feta, black olives, and fresh cucumber. This hands-on approach makes hosting fun and takes pressure off you as the cook.

Frequently Asked Questions

→ What if I don't have a grill?

No problem! Use a broiler for about 12-15 minutes, flipping halfway, or cook using a grill pan on the stove.

→ How long should I let the chicken marinate?

It's best to marinate for 6-8 hours, but up to 24 hours works too. Just don't go beyond that, or the lemon could change the texture.

→ Can I make the rice ahead of time?

Yep! It's actually better to prepare it the day before. That way, the flavors deepen, and the texture gets fluffier.

→ What veggies pair well for grilling?

Try mushrooms, zucchini, onions, or cherry tomatoes. Just save a small amount of marinade to use on the veggies before grilling.

→ Can the marinated chicken be frozen?

Absolutely! Store it in the marinade for up to 3 months. Thaw it completely in the refrigerator before grilling.