Sunday, June 30, 2013

Souvlaki Summer Skewers

Everyone's got a bucket list. Mine includes heading to Greece and the Mediterranean on a sailboat for a few weeks--in part, because this is my favorite cuisine--but also, because I love to travel and trying new things.  Take advantage of any courses that let you travel the globe and experience culture first hand:  Art History, Architecture, Language, Communications, Teaching English--find something, but do it!

In the meantime, when studies are weighing down on you, nothing is easier than chicken souvlaki with added tzatziki (this weekend's post), Orzo salad (April's post), and/or Lemon-Pine-Nut Rice (next week's post) to let you dream--throw Mamma Mia into the DVD player just for a little atmosphere.

This recipe from is from who consistently publishes simple, delicious, and real food!  C'mon you'll see!

Ceramic or Pyrex Dish 
Sharp knife
Real Grilll or grill pan

3-4 large boneless chicken breasts
6-8 Tablespoons fresh basil
2-4 Tablespoons fresh oregano
Kosher Salt 
Fresh pepper
8 cloves garlic, chopped
Lemon juice from 1/2 lemon
1/2 - 1 cup olive oil (depends on amount of chicken)
Splash red wine vinegar

1. Soak wooden skewers at least 30 minutes before using.

2. Wash hands.
3. Slice the chicken into 1/4" thick strips evenly

4. Combine all other ingredients into your Pyrex dish for the marinade.

5. Add the chicken strips and marinate for a minimum of 30' or up to several hours (I put these in the fridge while I went to work)

6. Get your grill ready on Medium to Moderate heat.
7. Use soaked skewers the thread chicken strips.

8. Place chicken strips onto your grill grate or grill pan. 
9. Rotate every 3-4 minutes until golden brown and seared. 

TIP 1:  When cooking, searing or grilling meat, leave it alone for the entire recommended time before lifting or checking it. 

Tip 2:  The meat will pull up easily if seared properly! Trust me on this!

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