Chicken Souvlaki With Spinach Rice

• 1 lb chicken thighs, cubed
• 1 None Finely grated zest and juice of 1 lemon, plus more wedges, to serve
• 2 tbsp fresh oregano, finely chopped,
• 1 tbsp plus 1/4 cup olive oil
• 2 clove garlic, minced
• 1/4 tsp allspice
• 8 None soaked bamboo skewers
• 1 None leek, trimmed, washed, sliced
• 1/2 cup rinsed long grain rice
• 3 cups water
• 1 cube vegetable bullion
• 3 1/2 oz baby spinach leaves

1. In a medium bowl, combine chicken, zest, half juice, oregano, 1 tbsp oil, garlic and allspice. Mix well and season to taste. Marinate at least 30 minutes.
2. Thread chicken evenly onto skewers. Preheat an outdoor grill or grill pan to high. Cook skewers 12-15 minutes, turning on all sides, until cooked through. Rest 5 minutes.
3. In a large saucepan, heat remaining oil on high. Saute leek 3-4 minutes, until tender. Add rice. Cook 1 minute, stirring
4. Add water and bullion. Bring to simmer, cover and cook 10 minutes. Add remaining lemon juice and cook a further 4-5 minutes, until rice is tender. Stir spinach into rice until wilted. Serve with skewers and lemon.

chicken thighs, lemon, fresh oregano, olive oil, clove garlic, allspice, bamboo skewers, long grain rice, water, vegetable bullion, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/26879 (may not work)