Chicken souvlaki makes me happy.
You wanna know why?
It reminds me of sitting atop a cliff overlooking the swirling sea as the brilliant sun slipped out of sight and I dined on the most succulent chicken souvlaki I had ever tasted. It was actually the first chicken souvlaki I had ever tasted. The chicken melted off the stick and into my mouth drenched in the flavors of zesty lemon and earthy oregano. It was an experience that tantalized all of my senses. It was bliss. On a stick. In Greece. On my honeymoon. And I shall never forget it.
Makes me happy.
Just like I’ll never forget this moment in time…
a moment when nothing else mattered in the world. I was a newlywed happily exploring the wonders Greece one delicious moment at a time.
Last week I shared my story of falling head-over-heels in love with tzatziki. This week I’d like to share a favorite Greek treat that deliciously accompanies the dreamy creamy tzatziki…chicken souvlaki. It makes me happy. It takes me right back to that seaside cliff gazing into my tall-dark-and-handsome-Greek-god-of-a-husband’s eyes every time.
Isn’t it amazing how food can instantly transport you to another time and place?
Another thing that makes me happy about chicken souvlaki is how easy it is to make!
This is what you do…
Grab a pound of chicken tenderloins.
Place them in a bowl.
Pour in some extra virgin olive oil.
Squeeze in the juice of one lemon.
Add some Worcestershire sauce.
Some dried oregano. LOTS of dried oregano.
Make sure to crush the oregano between your finger tips (or in the palms of your hands) to release the lovely earthy flavor.
Sprinkle a few pinches of salt & pepper and give the chicken a good toss making sure to coat every piece. The nice thing about using chicken tenders as opposed to chicken breasts is that they marinate quickly, within a half an hour to an hour. That makes me happy.
When you are ready to put them on the grill just thread them onto pre-soaked wooden skewers, again the tenderloins make for easy prep… no cutting involved!
Again I’ve got a smile on my face.
Then throw them onto a screaming hot grill.
I decided to use my stove top cast iron grill for further simplicity.
I’m happy. Are you happy?
Grill the souvlaki 4-5 minutes on each side until cooked all the way through,
and you’ve got gorgeous golden grill marks on the chicken.
Grab some tzatiki for dipping and dig in.
Speaking of happy…it’s My Yanni’s birthday today!
HAPPY birthday to my tall-dark-and-handsome-Greek-god-of-a-husband! Let’s go back to Greece and celebrate honey, o.k.? O.k. (that would make me over-the-moon happy)
You know what else makes me happy?
That YOU stopped by today!
Are YOU happy?
O.k. I’ll stop now.
Now go enjoy the tantalizing flavors of Greece from your very own home and BE HAPPY!
Here’s the recipe…
Oregano & Lemon Chicken Souvlaki
1 pound chicken tenderloins
3 Tablespoons olive oil
Juice of 1 lemon (about 1/4 of a cup)
2 Tablespoons Worcestershire sauce
2 (heaping) Tablespoons of dried oregano
1 teaspoon salt
1 teaspoon pepper
Here’s what you’ll do:
1. Put the chicken into a bowl.
2. Add all other ingredients.
3. Mix well, coating chicken on all sides.
4. Let chicken marinate for a 1/2 hour to hour covered in fridge (or longer if you wish).
5. Thread marinated chicken tenders onto a pre-soaked wooden skewer.
6. Place souvlaki onto a screaming hot grill and cook for 4-5 minutes on each side or until the chicken is cooked through and has gorgeous golden brown grill marks.
Serve with some dreamy creamy tzatziki and BE HAPPY!