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.