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Greek Chicken Souvlaki Platter with Herbed Sorghum

https://www.sorghumcheckoff.com/recipes/greek-chicken-souvlaki-platter-with-herbed-sorghum/

Prep Time

20 Minutes

Make Time

50 Minutes

Yield

4 servings

Sorghum Form

A fresh Mediterranean platter with lemony grilled chicken and herbed sorghum.

To ensure food safety, the USDA recommends cooking chicken to an internal temperature of 165°F.

Ingredients

Chicken Souvlaki Ingredients:

  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 lbs. boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • Optional: wooden skewers (soaked in water for 20 minutes if grilling)

Herbed Sorghum Ingredients:

  • 2 cups cooked whole grain sorghum
  • 1 1/2 tbsp olive oil
  • Juice of 1/2 lemon
  • 2 tbsp fresh chopped dill
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt and pepper. Add chicken cubes and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. In a medium bowl combine sorghum with olive oil, lemon juice, fresh dill and season with salt and black pepper to taste.
  3. Thread marinated chicken onto skewers if grilling. Grill skewers or cook cubed chicken in a skillet over medium-high heat for 10– 12 minutes, turning until browned and cooked through (internal temp 165°F).
  4. Serve the chicken with the herbed sorghum.

Optional: This dish is perfect to pair with Greek salad, tzatziki and warm pita wedges.

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