Food is a serious issue with me. I may or may not be a little of a control freak when it comes to the kitchen. And there may be a slight chance Ashley equates me to the soup Nazi from Seinfeld.
So now that I am home more, I have more time to cook. And I may or may not have started wearing a chef coat, and ascot.
I take my job very seriously.
With that confession out of the way, let’s move on to a fun “Grecian” recipe. Here is what you will need:
For the kabobs: • 1 1/2 – 2 pounds of chicken cut into chunks • 1 green bell pepper • 1 yellow bell pepper • 1 squash • pack of grape tomatoes • herb blend • feta cheese
For the rice: • 2 cups uncooked whole brown rice •1/2 cup unsalted butter • 2 Tablespoons Olive oil. • 2 cups chicken broth • 2 tablespoons garlic • 1/4 yellow onion diced • 2 Tablespoons lemon • 1 teaspoon oregano • teaspoon salt • teaspoon black pepper
Start with mixing all the ingredients for the rice into a casserole dish, and bake uncovered on 350 degrees for 45 minutes to 1 hour (until it is tender and not soupy).
Then, place the chicken in a bowl and cover with fresh lime juice. Set this aside and cut the veggies into chunks.
Let it marinade for 20-30 minutes and with the veggies, place it all on skewers.
Cover with your favorite herb blend. Then grill at 350 for 20 minutes flipping it every 5 minutes. We’re grill people, but you could also bake this in the oven if grilling isn’t an option.
Once it’s done, you can mix it all in a bowl or serve it on a plate, separately.
Don’t forget to garnish it with feta.We truly believe one can never have too much feta.
It’s a simple, yummy recipe beyond the typical summer burger montage, with lots of veggies that we just love. And the feta… You always need the feta.
As always, let us know if you try it!