Friday, July 8, 2011


I love Greek food. Just love it.

I think that's partially because the first thing I ate after giving birth to my daughter was a yummy greek salad from this little corner restaurant near the hospital. And those of you who have had babies know that the first meal you eat after giving birth is quite possibly the most magical thing you'll ever eat in your life. I still dream about that salad... :sigh:

One of the Greek foods that my whole family loves is Souvlaki. Souvlaki is essentially a chicken kabob that's been marinated in olive oil, lemon juice, and other seasonings. It's such a light marinade and the kabobs cook up so quickly that this recipe is easily a Summertime favorite in our house.

In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, pepper, marjoram and basil.

Add in chicken that's been cut into 1" pieces. Allow chicken to marinade for about 10 minutes while you fire up the grill and chop a bell pepper and onion into 1" pieces.

Drizzle a bit of olive oil on top of the bell pepper and onion pieces.

Skewer the chicken along with chopped bell pepper and onion. You can see how the acid from the lemon juice in the marinade has started to work on the chicken and "cook" it a bit. This is why we don't want to let it rest in the marinade for longer than ten minutes; otherwise we would have some really dry chicken on our hands.

Grill for about 5-8 minutes, flip and grill for another 5-8 minutes, or until the chicken is cooked through.

I love when onions and bell peppers get that nice char action going on. Thankfully, our daughter only wants to eat the chicken so I get to steal all the charred veggies off her kabobs. :) 

Serves 4

2 lbs. of chicken breasts
1/3 cup olive oil
1 large lemon, zested and juiced
2 cloves of garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried marjoram
black pepper, to taste

2 bell peppers
2 onions

Cut the chicken, bell peppers and onions into 1" pieces. In a large bowl, combine the remaining ingredients; whisking well. Then add the chicken to the marinade, toss well and allow to rest for 5-10 minutes.

Preheat your grill. Skewer the chicken, bell peppers and onions onto kabob sticks. Grill on each side for 5-8 minutes, or until the chicken is cooked through.  

1 comment:

  1. Oh, that sounds yummy! I haven't eaten much greek food, but if this is a good representation, I might have to start! Thanks for sharing.


I love feedback from y'all and try my best to respond to as many questions as possible.