This meal is somewhat of a summer staple for us. It's delicious, light and easy to prepare. Unfortunately the mosquitoes were crazy around our place, and we didn't get to eat outside, but maybe next time.
We love making all things kebab with the fantastic skewers that my parents brought back from Turkey. Each skewer has a different brass top with a flattened stainless steel skewer, which is handy so food doesn't rotate as you're trying to cook it. My parents know that we love to cook, so they always bring us neat food-related souvenirs when they travel. Thanks Mom & Dad!
This is a recipe that comes together more from feel than by recipe, but here's my best guess:
- 2 chicken breasts or 4-5 chicken thighs
- 2-3 tsp greek seasoning (I use Epicure's Souvlaki spices)
- 3 tsp lemon juice
- 3 tsp olive oil
Mix the spices, lemon juice and olive oil together to make the marinade. Cut the chicken into pieces and cover with the marinade. Allow the chicken to marinade for at least one hour, but up to 24 hours. Thread the chicken onto the skewers and grill on the BBQ (medium-high heat) for about 5 minutes per side.
- 1 long english cucumber, chopped
- 3 tomatoes, seeded and chopped
- 1 large green pepper, chopped
- 1/2 purple onion, chopped
- 1 cup whole kalamata olives
- crumbled feta cheese
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 tbsp greek spices
Chop all the vegetables and mix together with the olives and feta cheese in a large bowl. Add the olive oil, vinegar and spices together in a small jar or a container with a lid and shake until well mixed. Pour the dressing over the vegetables and mix together. Keep refrigerated until ready to serve. I find that the flavours in the salad continue to meld together, and it's possibly even better the next day.