Greek Feast! Chicken Souvlaki, Rice Pilaf & Greek Salad

I am not Greek. Not even a little bit (Irish, yes. British, yes. And there was something about Russian Gypsies but my Grandma was a little tipsy when she told us that story so who knows). But every now and then I get a craving for Greek food that's so over-powering I feel the need to watch My Big Fat Greek Wedding and drink Ouzo (maybe even roast a lamb on my front lawn, bah ha ha, classic!). Such a craving hit this week and being that I don't live in a city, my ability to get Greek Take-Out is less than slim.

A quick scouring of Google for recipes had me mixing and matching ingredients to recreate the flavours of some of my favourite Greek restaurants. I in no way claim this is an authentic Greek recipe, but the taste is spot on to any Greek food I've ever had and it was so easy!

Print this recipe

Chicken Souvlaki, Rice Pilaf & Greek Salad
This made 5 skewers and a huge pot of pilaf

Souvlaki:
4 boneless, skinless chicken breasts, cut into 1" pieces
1/3 c extra virgin olive oil
1/3 c lemon juice
1 tbsp red wine vinegar
2 garlic cloves, minced
1 tbsp dried oregano
1 tsp dried thyme
wooden skewers soaked in water

Rice Pilaf:
2 tbsp extra virgin olive oil
1/2 onion, diced
1 med carrot, diced
1 stalk celery, diced
1 small zucchini, diced
1 tsp dried oregano
1 tsp dried thyme
1 1/2 c long grain white rice
3 c water or chicken stock
kosher salt to taste

Salad:
1 romaine heart, washed & chopped
1/2 English cucumber, sliced
1 c grape tomatoes
1/4 red onion, sliced thin
sliced black olives (as much as you like)
feta cheese, crumbled (as much as you like)
your favourite Greek salad dressing

1. Marinade: combine the olive oil, lemon juice, red wine vinegar, garlic, oregano and thyme. Place chopped chicken in a bowl or a Ziploc bag and pour marinade over. Marinate in the fridge for at least 3 hours (I did 6).
2. Skewer marinated chicken and grill for about 3 minutes on each side.
3. Rice: While chicken is marinating/cooking heat oil in a pot and add the onion, carrot, celery and zucchini and sautée for a few minutes. Add the oregano and thyme and salt.
4. Add the rice and stir to brown for 2 minutes. Add the water or stock and cover and simmer over medium heat, stirring occasionally, until all the liquid is absorbed and the rice is light and fluffy (about 20 minutes).
5. Salad: Combine the lettuce, tomatoes, cucumbers, onions, olives, feta and dressing right before you're ready to eat so the lettuce doesn't get soggy.
6. Serve the souvlaki over the rice, either on the skewers or removed, with a side of salad.

Print this recipe

Optional: Tzatziki is a traditional condiment for this meal, I have never been a fan so I didn't make any, but there are hundreds of recipes out there!

enjoy!