Chicken Souvlaki And Orzo

• 10 boneless skinless thighs - 12, - cut into bite sized pieces
• 1/2 pint cherry tomatoes
• 2 bell peppers - sliced and halved
• 1 onion large, - sliced
• water Skewers - soaked in, before using
• 1 lemon
• 1 lime
• 1 teaspoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 4 tablespoons fresh dill - chopped
• 4 tablespoons Italian parsley fresh, chopped
• 1/4 cup olive oil
• 1 bunch fresh spinach
• 3 cloves garlic - chopped
• 1/2 pint cherry tomatoes - halved

1. Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more.
2. When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first.
3. Preheat Oven 350 degrees;
4. Place in a baking pan and bake for 45 - 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear.
5. Let the kabobs rest about 5-10 minutes before serving.
6. The souvlaki may also be grilled on the bbq.
7. For the Orzo:
8. Prepare the orzo as directed and drain.
9. Heat a large frying pan with 2 tbs. of olive oil.
10. Add the garlic, spinach and halved tomatoes; saute until the tomatoes soften and the garlic is fragrant; season with the salt and pepper.
11. Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.

tomatoes, bell peppers, onion, water, lemon, lime, balsamic vinegar, salt, black pepper, oregano, fresh dill, italian parsley, olive oil, fresh spinach, garlic, cherry tomatoes

Taken from www.yummly.com/recipe/Chicken-Souvlaki-and-Orzo-1650850 (may not work)