Greek Chicken Kabobs & Lemon Rice with Creamy Cucumber Dipping Sauce

Greek Chicken Kabobs & Lemon Rice with Creamy Cucumber Dipping Sauce

Your new home cooking secret weapon

(Serves 4-6 as a main dish)

Ingredients for Kabobs:

4 large, fresh, boneless, skinless Chicken Breasts, cubed

3 Large Peppers, sliced into about 2”x2” sections

2 Large Onions, sliced into about 2”x2” sections

(Optional, other grilling veggies like squash or mushrooms)

¼ cup Olive Oil

¼- ½ cup fresh Lemon Juice

2 tbsp. Oregano

2 tbsp. Cumin

1 tsp. Greek Seasoning Blend

Ingredients for Creamy Cucumber Sauce:

2 cups plain Greek Yogurt

1 full Cucumber, sliced lengthwise, seeded and chopped

Kosher Salt to taste

Parsley to taste

Lemon Juice to taste

Pinch of Red Pepper (optional)

Pinch of Black Pepper (optional)

Ingredients for Lemon Rice:

2 cups Basmati Rice

4 cups Water

Juice of 1 Lemon

4 tbsp. Butter

4 tsp Chicken Bullion

Pinch of Red Pepper (optional)

Preparation:

The night before you want to serve the Kabobs, cube the Chicken Breast and place in a large bowl. In a separate bowl mix Olive Oil, Lemon Juice, Oregano, Cumin and Greek Seasoning Blend. Whisk together well. Add Cubed Chicken Breast to marinade. Cover and place in fridge to marinade overnight.

The next day, slice Peppers and Onions into sections. Arrange Chicken, Peppers and Onions on Skewers ready to grill. Skewer them in the following manner: Onion-Pepper-Onion-Chicken-Onion-Pepper-Onion-Chicken….and so on. This allows the juice of the Onions to season the Chicken during the grilling Process. Grill on medium until done.

While grilling Kabobs, get your rice started on the stove.

In a rice cooker add Water, Rice, Lemon Juice, Butter, Chicken Bullion, and Red Pepper. Stir together. Cover with a tight fitting lid. Bring to a rolling boil. Reduce heat and simmer till rice is tender, about 20-25 minutes. To make Creamy Cucumber Sauce, place all ingredients in a blender and blend well. Test flavor and add more Salt, Lemon Juice, Red Pepper or Black Pepper as needed.

*Serve with buttered and broiled Pita Bread, quartered and topped with Feta Cheese Crumbles.

*Recipe courtesy of Muir Fresh Harvest