Here’s a quickie dinner we had on Sunday. Marinated chicken kabobs served over multi-grain rice with a Greek inspired salad. This one was real quick and can be prepared ahead of time; my day went something like this:
I put together a quick lemon juice and oil marinade, chopped up some boneless, skinless chicken thighs, and mixed them all together. I let it sit in the refrigerator while I prepared the rice. I picked up this interesting eight grain rice while I was at 99 Ranch. The rice cooked up just like brown rice and had no problems with the rice cooker either, must have been that fuzzy logic working for me again.
I grilled up the kabobs on an indoor grill (OH THE HORROR!) Actually, the grill worked almost as good as the outdoor variety and gave off about as much smoke. You don’t get the same smoky, char-broiled grill flavors, but what do you expect from grilling indoors?
A Greek inspired salad finished off the dish. Chopped greens, olives, and pea greens all served up on a hummus covered pita and finished up with a lemon yogurt dressing.
There’s not much of a recipe here, but I’ll share my yogurt dressing. The eater was threatening to drink the leftovers before I convinced her to save it for another salad.
Lemon Yogurt dressing
1/2 cup plain yogurt
1/4 cup olive oil
Juice of 1/2 a lemon
Salt and Pepper
Mix everything together and correct seasoning. If you want a thinner dressing, add just a little bit of water or more lemon juice.
Serve over mixed greens, burgers, fries, or whatever else you can think of
This will last about a week in the refrigerator.