dolmades (post to come), tzatziki, greek salad, and fresh fruit. It was soooo good! Everyone loved it, even the kids ate really well.
Souvlaki always goes over really well. It's such a simple thing, yet full of delicious flavor. It's one of my favorite things to make in the summer on the grill. I've tried it indoors in the winter in a grill pan and it's great, too... but you really can't beat the grill. :) I posted the recipe for pork souvlaki a couple of years ago, but I most often make chicken souvlaki. So I figured I'd post it for chicken... plus, I've changed a couple ingredients, which are reflected below.
2 pounds chicken breast, cut into chunks
1 medium onion
4-5 cloves of garlic, minced
1 heaping teaspoon sea salt
1 heaping teaspoon black pepper
1/4 - 3/8 cup cold-pressed, unfiltered extra virgin olive oil
1 heaping teaspoon dried Greek oregano
wooden skewers, soaked overnight
Cut the chicken breasts into uniform pieces/chunks. Cut the ends off your onion and then slice into quarters. Separate the layers into a large bowl. Add your remaining ingredients. Then add chicken and toss to coat. Place in the fridge for at least 5 hours and for best results, overnight.
The next day, skewer your chicken. I add some of the onions on the skewers, too.
This post is linked to:
Fight Back Friday @ Food Renegade
Weekend Gourmet Blog Carnival @ Hartke is Online
Monday Mania @ The Healthy Home Economist
Pennywise Platter Thursday @ The Nourishing Gourmet
Simple Lives Thursday @ A Little Bit of Spain in Iowa
Primal Cave @ Primal Toad