Greece has always been at the top of my bucket list. The Mediterranean has always fascinated me. I only had a couple of opportunities to wander through some of the countries bordering its seas – Italy and a teeny-weeny bit of Spain to be exact. One day I came across this post. It not only revived my fascination for the Mediterranean — more specifically Greece, it had me craving for some Greek food too. And since souvlaki is only the most popular Greek food, I thought of savoring a bit of Greece by re-creating Jen’s souvlaki recipe. Although souvlakis are usually small pieces of meat grilled on a skewer, I pan-fried mine and did away with the skewer. And instead of pita, I topped it on my basmati rice. Equally as yum.
Yogurt Marinated Chicken Souvlaki
- 3 tbsp fresh lemon juice
- ½ tsp. dried oregano
- 2 tsp. olive oil
- ½ tsp. salt
- 4 garlic cloves minced
- ½ cup Greek or plain yogurt
- 300g. boneless chicken breast cut into cubes
Here’s 2 ways to do this:
- In a large glass bowl, mix together lemon juice, olive oil, oregano, yogurt and garlic; add chicken (or pork / lamb) and stir to coat. Cover, and refrigerate for 1 to 2 hours.
Option 1: the traditional way
- Preheat grill for medium-high heat. Thread chicken onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
Option 2: If like me, you don’t own a grill
- Lightly oil pan or a cast iron grill pan with a little bit of olive oil.
- Cook the chicken for 10-15 minutes or to desired doneness.
Because the enzymes of the yogurt helped tenderize the meat, this chicken was moist, juicy and very flavorful to boot.