Greek Chicken Kabobs
These EASY Greek Chicken Kabobs 🇬🇷🍗 are seasoned with garlic, lemon, oregano, and cooked to tender, juicy PERFECTION! I love cooking these kabobs on my outdoor grill 🔥 but I provide indoor grill pan and oven-baking instructions so everyone can enjoy a taste of Greek street food at home! Serve them with tzatziki sauce, in a pita, on a salad, or right off the skewer!
Recipes - Spicy Boursin Orzo with Sausage Ingredients: For the Sausage: 1 lb spicy Italian sausage, casings removed 1 teaspoon fennel seeds 1/2 teaspoon red pepper flakes (adjust to taste) 2 tablespoons olive oil For the Orzo: 1 1/2 cups orzo pasta 3 cups chicken broth 1 (5.2 oz) package Boursin cheese (garlic and herb flavor) 1 cup baby spinach 1/4 cup sun-dried tomatoes, chopped 1/4 cup heavy cream 1/4 cup grated Pecorino Romano cheese 2 tablespoons fresh basil, chopped Salt and pepper to taste Instructions: Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a wooden spoon. Add fennel seeds and red pepper flakes, cooking until sausage is browned and crispy, about 5-7 minutes. Remove excess fat if necessary. Push sausage to one side of the skillet, add orzo to the other side and toast for 2 minutes. Pour in chicken broth, stir everything together, and bring to a simmer. Cover and cook for 8-10 minutes until orzo is tender and liquid is mostly absorbed. Stir in Boursin cheese and heavy cream until melted and creamy. Add spinach and sun-dried tomatoes, stirring until spinach is wilted. Mix in Pecorino Romano cheese, adjust seasoning, and garnish with fresh basil before serving. | Facebook
Recipes - Spicy Boursin Orzo with Sausage Ingredients: For the Sausage: 1 lb spicy Italian sausage, casings removed 1 teaspoon fennel seeds 1/2 teaspoon red pepper flakes (adjust to taste) 2 tablespoons olive oil For the Orzo: 1 1/2 cups orzo pasta 3 cups chicken broth 1 (5.2 oz) package Boursin cheese (garlic and herb flavor) 1 cup baby spinach 1/4 cup sun-dried tomatoes, chopped 1/4 cup heavy cream 1/4 cup grated Pecorino Romano cheese 2 tablespoons fresh basil, chopped Salt and pepper to taste Instructions: Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a wooden spoon. Add fennel seeds and red pepper flakes, cooking until sausage is browned and crispy, about 5-7 minutes. Remove excess fat if necessary. Push sausage to one side of the skillet, a
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