I love BBQ season tremendously, but if you do not change things up frequently you could spend the entire summer eating burgers and sausages and some busy weeks my husband and I have done just that. We have been training for an upcoming hike in the Alps and after work and training it is usually late and we are beat. Therefore we just throw some burgers (turkey, veggie, beef) on the BBQ and have that with fresh local tomatoes and cucumbers from the Parkdale Market.
We finally, or so we thought, had time to sit down and have a different meal. I was excited to BBQ some chicken souvlaki and found an amazing recipe over at Kalofagas. I mean if you want good Greek food, you should likely take the advice of a Greek foodie, right. I altered the recipe slightly.
Well do we not get all the ingredients and get ready to start cooking when we decide to head to a friend’s cottage for the weekend. We were planning on leaving the Saturday morning, but were feeling like being with friends and last minute decided to leave the Friday night.
We still hadn’t eaten’ so rather than nicely BBQ these chicken skewers and serve them with kalamata olives and warm pita bread, we made the quick and easy to go version. Luckily the sauce was already made and the chicken had been marinating for a few hours. So we cooked the chicken stove top, spread some tzaziki on a wrap, added the chicken, tomatoes and feta, wrapped it up in tin foil and we hit the road.
Although it was rushed it was worth being at the cottage that night to hang out with friends, play games and eat more food. So I will likely make this recipe again as the marinade for the chicken is outstanding, however next time I will grill the chicken and serve it as intended with some warm pita.
2-4 chicken breasts, boneless & skinless
1/3 cup strained Greek yogurt or store bought tzaziki
1/2 cup olive oil
juice of 1/2 lemon
couple of bay leaves crushed
3 cloves of garlic, minced
1 T Grainy Dijon mustard
1 tsp crushed red pepper flakes
1 T paprika
2 tsp. dry oregano
salt and pepper to taste
romaine letter, shredded
1/2 cup feta cheese, crumbled
Chop chicken into 1" cubes and set aside in a bowl.
Add all the ingredients from the greek yogurt to the salt and pepper, whisk and pour over the chicken. Mix together. Place plastic wrap over it and place in the fridge to marinate for 3 hours.
Either on a grill or over the stove cook the chicken until done, on med high heat only takes about 4-5 min per side. If using skewers make sure they have been soaked in water first for about 20 min so they do not burn.
Warm up your tortillas or pita for a few seconds in the mircrowave. Spread tzaziki on it, add chicken, chopped tomatoes, lettuce and feta cheese. Serve with a greek salad and olives.