Kitchen
Chicken Skewers Orzo Bowls with Lemon
Greek chicken souvlaki doesn’t always have to come wrapped in pita.
Ingredients · Servings 6
- 2 lbs chicken thighs (skinless and boneless)
- 2 cups orzo pasta
- 1 tablespoon butter
- 1 cup extra virgin olive oil
- 1 garlic clove
- ¼ fresh parsley bunch
- ¼ cup fresh rosemary leaves
- 1 lemon (zested)
- 1 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- ⅓ cup fresh lemon juice
- 1 teaspoon sugar
- ½ cup Greek feta cheese
- ½ cup olives
- 1 cup cherry tomatoes
Method · 30 min
- Place extra virgin olive oil, rosemary leaves, parsley, a garlic clove and zest from one lemon in a food processor. Pulse until the greens and garlic are well chopped but not pureed.Cut the thighs into bite-size pieces of about an inch in width. Place them in a bowl with the marinade, and marinate for 1 to 2 hours.
- Thread the chicken pieces onto skewers. If you use wood-bamboo skewers, soak them in water for 30 minutes before adding the chicken.
- Preheat the oven to 180°C / 360°FHeat a cast pan over medium-high heat. When the pan is hot, add a tablespoon of olive oil and sear the skewers until they get a nice color, approximately two minutes on each side. Resist moving the skewers while they sear.
- Transfer skewers to a baking sheet and finish cooking in the oven at 180°C for 15 minutes.The chicken needs to be fully cooked with liquids running clear and no pink color at all.
- Place the mustard, olive oil, lemon juice, a pinch of sea salt, and a teaspoon of sugar in the food processor, blender, or jar.Blend (or shake) until the ingredients are homogenized and have transformed into a thick sauce.
- Make the orzo according to the instructions and cut the cherry tomatoes in half.
- Serve the chicken skewers with a bowl of orzo, cherry tomatoes, feta, olives, and a generous drizzle of lemon sauce.
This bowl version serves herb-marinated souvlaki skewers over lemony orzo with cherry tomatoes, olives, feta and a sharp lemon sauce — all the flavors of a Greek souvlaki plate, in a bowl you can put together on a weeknight.
Why you will love this chicken souvlaki bowl
- Chicken thighs. Skinless and boneless. They are more flavorful and juicy than chicken breast, which can sometimes be dry, and are less likely to be overcooked. If possible, aim for organic, free-range chicken thighs.
- Fresh parsley, rosemary, and garlic. The herbs and one garlic clove are used for the chicken marinade.
- Lemons. The zest of one lemon goes into the marinade; the juice goes into the amazing lemon sauce.
- Mustard. My go-to is a tablespoon of Dijon mustard for adding tangy, sharp notes to the lemon sauce. If it is not available, yellow mustard will do in a pinch.
- Sugar. A teaspoon goes into the lemon sauce.
- Orzo pasta. The Greek pasta is perfect with these skewers.
- Feta. A few crumbles of briny feta add a savory, salty note.
- Cherry tomatoes. Sweet and ripe, they add freshness.
- Olives. Salty and earthy, they complement all the other ingredients.
- Extra virgin olive oil.
Make the chicken marinade
- Place extra virgin olive oil, rosemary leaves, parsley, a garlic clove, and zest from one lemon in a food processor. Pulse until the greens and garlic are well chopped but not pureed.
- Cut the thighs into bite-sized pieces about an inch wide. Place them in a bowl with the marinade, and marinate for 1 to 2 hours.
- Thread the chicken pieces onto skewers. If you use wooden bamboo skewers, soak them in water for 30 minutes beforehand.
- Preheat the oven to 180°C / 360°F
- Heat a cast-iron pan over medium-high heat. When the pan is hot, add a tablespoon of olive oil and sear the skewers until they get a nice color on both sides. Resist moving the skewers while they sear.
- Finish cooking the skewers in the oven at 180°C for 10 to 15 minutes.
Make the lemon sauce
- Place the mustard, olive oil, lemon juice, a pinch of sea salt, and a teaspoon of sugar in the food processor, blender, or jar.
- Blend (or shake) until the ingredients are fully combined and have formed a thick sauce.
- The lemon sauce can be stored in the refrigerator for up to two weeks.
Serve the chicken skewers with a bowl of orzo, cherry tomatoes, feta, olives and a drizzle of lemon sauce.
Notes
- If you use wood-bamboo skewers, soak them in water for 30 minutes before adding the chicken.
- The lemon sauce can be stored in the refrigerator for up to two weeks.
