Authentic Greek chicken souvlaki

The second dish on my Greek menu is chicken souvlaki. With a simple four ingredients, this chicken is full of flavor, especially when served with homemade tzatziki. It wasn't in Greece that I fell in love with chicken souvlaki, but rather at Pithari Taverna in Highland Park, NJ. Grilled to perfection, it's juicy and flavorful - and I rarely order chicken in restaurants.

This dish is also very healthy and light. It pairs nicely with a simple Greek salad, grilled vegetables, lemon potatoes or any other combination of side dishes. I always use fat free Greek yogurt for my tzatziki - it's still rich and creamy, but with the fat. I had mint on hand, but you could also use fresh dill or fresh oregano (don't use dried oregano).

Still to come: Eggplant spirals and our first course of potato and baby octopus salad. So check back for those recipes. And don't miss the fried olive bread. All of the recipes are based on those found in Vefa's Kitchen - if you're going to have one Greek cookbook in your collection, this is it!



Chicken Souvlaki
adapted from Vefa's Kitchen

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 tsp. dried oregano, preferably Greek
2 Tbsp. extra-virgin olive oil
Juice of half a lemon

Place the chicken in a bowl and drizzle with the olive oil. Sprinkle the oregano over the top and stir to coat. Cover the bowl with plastic wrap and refrigerate 6 hours or overnight. About an hour before cooking, remove from the refrigerator and sprinkle the lemon juice over the top. Let sit about 45 minutes then thread onto skewers (you can alternate with peppers and onions if you like).

Grill the skewered chicken until cooked through, a few minutes per side. Brush with a little of the marinade after putting on the grill - but be sure not to put marinade on for the last few minutes so it is cooked through!

Sprinkle with sea salt if desired and serve with homemade tzatziki.

NOTE: this recipe works great with pork too and can easily be multiplied for a crowd. The amount shown above serves 2-4 depending on side dishes.

Tzatziki

1 8 oz. container fat free Greek yogurt (such as Fage or Chobani)
1 2-inch piece of cucumber, peeled and grated
1 clove of garlic, minced
1-2 tsp lemon juice
1 Tbsp chopped fresh oregano, mint or dill
2 tsp. extra-virgin olive oil
Sea salt, to taste

Combine all ingredients in a bowl and stir well. Cover and refrigerate at least a few hours before serving.