Souvlaki


 Ingredients:

  • 6 cloves garlic (2 tbsp)
  • 1 tbsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 boneless, skinless chicken breasts
  • 3 skewers
Directions:
  1. Cut chicken breast into cubed
  2. In a bowl, combine 2 tbsp garlic, 1 tbsp dried oregano, 1/2 tsp dried rosemary, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp extra virgin olive oil, 1/4 cup lemon juice
  3. Put cubed chicken breasts into marinade, making sure it is fully coated
  4.  Let marinate for at least 1 hour, can be left overnight
  5. Thread chicken pieces through skewers
  6. Put skewers on grill, making sure to turn partway through so that they cook evenly
Yield: 3 skewers

Source: https://www.themediterraneandish.com/greek-chicken-souvlaki-recipe-tzatziki/#tasty-recipes-14578

Description:

My favourite fast casual food is shawarma, and in Kitchener there are many places that serve it. After looking up a number of recipes, I've come to the conclusion that it's a dish not best made at home. There are a number of methods to mimic restaurant shawarma, but the most authentic way works best if it's made in bulk and served continually throughout the day. The same can be said for falafel, which is often served on the same menu.

Souvlaki also shares a menu with these items. However, it works well as a home dish as it can easily be made in whatever quantity you like without losing its quality.

We halved all the ingredients from the original recipe. This works fine for a meal shared between two adults. It called for bay leaves, but we felt this was unnecessary, and it used white wine which we didn't have so we just doubled the amount of lemon juice. It had a step where the skewers were soaked, but we didn't bother.

It says to grill to 155 degrees and cook each skewer for 5 minutes, but I just keep an eye on it. I used a charcoal grill, but I'm sure you could use any other grill or even a stove if you'd like.

We used chicken, but pork is another authentic protein that you can use.

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