For most of us, it’s completely unrealistic to jet off to Greece on a moment’s notice. I’m still waiting, and fervently hoping, that teleportation is going to be a real thing soon – but I’m not exactly holding my breath. We can all dream . . .
Since heading over to the islands and eating copious amounts of amazing food isn’t an option, I will have to settle for a good bake by the local pool followed by a Greek dinner with chicken souvlaki, cooked on the grill, with all the fixins. Load this chicken souvlaki on good pita bread, serve it up with a great Greek salad, hummus, tzatziki, and feta cheese and you’re halfway to Greece. At least in your mind.
2 lb. chicken breast, cut into bite-sized pieces
5 garlic cloves, minced
¼ c. olive oil
Juice from 1 lemon
1 Tbsp. oregano
2 tsp. rosemary
2 tsp. cumin
1 tsp. paprika
1 tsp. red pepper flakes
1 large onion, cut into bite-sized pieces
1 red bell peppers, cut into bite-sized pieces
Salt and pepper
Hummus and/or tzatziki sauce
Combine the chicken and all of the marinade ingredients (except for the onion and red bell pepper). Marinate for a minimum of 4 hours or overnight, if possible.
Add the chicken, onion, and red bell pepper to skewers, alternating between the chicken and veggies.
Heat the grill to medium high heat. Brush the grate with oil and cook the chicken and veggie skewers on the grill until they are brown and cooked through. Be sure to turn the skewers periodically so that all sides cook evenly. Remove the skewers from the heat and set on a platter.
Serve with pita bread, Greek salad, hummus and/or tzatziki sauce, and feta cheese. Enjoy!