Monday, April 14, 2008
A few weeks ago, DF and I went to Mykonos. This is one of our favorite places in his neighborhood. He had the chicken souvlaki, which I've been attempting to replicate at home.
I'm not sure that this version is quite the same, but it is easy and tasty. My version is adapted from Food & Wine magazine's web site.
Cut 4 boneless, skinless chicken breasts into 1-inch cubes
Then combine the following to make the marinade:
2 Tbsp. olive oil
Juice of one lemon
1 Tbsp. dried oregano
Fresh ground pepper
Pinch of salt
Place marinade and chicken in a ziplock bag. I usually let the chicken soak up the marinade overnight. Doing this results in a quick meal to put together after work.
Light the grill. While it's heating up, thread the chicken pieces onto skewers. Grill the chicken at medium heat for about 5 minutes per side.
Meantime, slice pita breads in half and warm them on the grill for a minute or two.
To serve, put the chicken off the skewers and put them in the pita. Drizzle with a little plain yogurt and eat while hot.
If I'd been thinking about it while cooking dinner, I would have taken a more "styled" photo, but oh well. The black objects in the picture are the new barbecue skewers I got today at World Market. They're made of cast iron and designed to look like twigs. Sorry, no photo on the site. They must be in-store inventory only.