Thursday, August 5, 2010

Greek Feast

Lately we've been grilling a lot. Here is a recipe for chicken souvlaki that I had for my mom's birthday party. It was so good. This is a recipe that was in the Salt Lake Tribune, March 13, 2002 (it's about time I tried it).

1/2 cup lemon juice
2 Tbs. red wine vinegar
3 Tbs. extra-virgin olive oil
2 Tbs. fresh Greek oregano, chopped
1 Tbs. fresh thyme, chopped
2 Tbs. garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 lbs. chicken breasts, cut into 1 1/2-inch cubes
Wooden skewers

Combine lemon juice, vinegar, oil ad spices in a bowl. Add in chicken pieces and toss to coat. Cover and refrigerate at least 3 hours or overnight. Soak wooden skewers.Thread meat on skewers and grill until juices run clear and internal temperature reaches 170 degrees.

** I added red onions and summer squash that I had from my garden.

The other Greek dish that I made was Mediterranean Orzo Salad. I absolutely loved this pasta salad but then again it had feta and basil in it. What's not to love. Found this recipe on Tasty Kitchen right here.


bevany said...

mmmmmmmmmmmmmm....those kabobs look DELISH!

Erin said...

Looks delicious. Definitely going to try these.