Greek is one of my favourite cuisines and Chicken Souvlaki one of my favourite meals.
It qualifies as a 'work night dinner' because it comes together very quickly.
First thing I do when I get home from work is to cut up boneless chicken breasts and thread on to skewers.
The chicken is rubbed with fresh minced garlic and seasoned with salt, pepper and oregano and the juice of a whole lemon.
Next I put a large pot of salted water on to boil for the rice and while I'm waiting for it to come to a boil I make the salad.
Once the rice is cooking, the next thing up is to preheat the grill.
The souvlaki doesn't go on the grill until the rice is cooked.
I leave the rice covered with paper towels and a lid, allowing it to steam in its own heat. (see below for How to Cook the Perfect Rice)
Once the chicken goes on the grill it is only a matter of minutes before dinner is ready to serve.
Greek Salad is one of the few salads that I actually like.
And I like it light on cucumbers and heavy on tomatoes.
Chicken SouvlakiPrint Recipe
Fresh minced garlic
Cut chicken breasts into 1 inch cubes
Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.
Rub with fresh minced garlic
and dried oregano
Squeeze fresh lemons over chicken
and some olive oil
Salt and pepper
Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice "cooks" the flesh and changes the
Place on hot grill and turn often until done. Serve with Greek salad
NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
Greek SaladA Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.
It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.
Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.
For something a little different, stack the ingredients; or, drizzle
Olive oil over a thick slice of feta, sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt then, place on top of your salad.