Chicken Skewers Orzo Bowls with Lemon

These delicious chicken skewers are served in bowls with orzo pasta, cherry tomatoes, olives, feta, and a lemony sauce for a cozy weeknight meal.

Course Main Course

Cuisine Greek

Prep Time 15

Cook Time 30

Marinating 2

Servings

Calories 643kcal

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°F
Heat 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.

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.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.