A Souvlaki Story....

Chicken Souvlaki & Tzatziki

A recent trip to Mykonos, Greece has reminded me just how much I love those Mediterranean flavors and nothing says OPA! more to me than a great Chicken Souvlaki & Tzatziki like I had just a few days ago!  

Here's one of my go-to's for easy summer entertaining! 

Chicken Souvlaki

2 lbs of skinless boneless chicken (breasts and thighs) cut into 1 inch cubes

2 red onions cut into quarters 

1 green bell pepper & 1 red bell pepper cut into 1 inch squares

1 tsp. dried oregano

3 tbs. good olive oil

2 tbs. lemon juice

Salt & black pepper 

In a large bowl, combine the chicken, onions, peppers, oregano, olive oil, salt & pepper. 

Cover and let it marinate in the refrigerator for a few hours, up to overnight.  

Skewer the chicken alternating with the peppers & onions.  Take remaining oil and mix with the lemon juice in a container.  Use this as a basting for the chicken while you cook it on the bbq... be generous with the mixture, coating the skewers frequently.  Should take about 15-18 minutes for them to cook... don't over cook or else it will dry out!  

Serve with pita bread and this amazing Tzatziki recipe! 

Tzatziki 

2 Cups of plain Greek Yogurt

1 Cup of plain Yogurt

1 Cucumber peeled & grated on a cheese grater (drain excess liquid in a colander) 

3 garlic cloves minced

1/2 tsp. salt

2 tbs. finely chopped fresh dill

1 tbs. finely chopped fresh mint

3 tbs. good olive oil

In a large bowl combine all ingredients.  Make sure that the cucumber is well drained and no liquid is remaining or else your tzatziki will be soupy.  Mix well and cover.  Place in the refrigerator for a minimum of 2 hours.  

Serve with your Chicken Souvlaki or use it as a dip on it's own with Pita bread or crudité!