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CHICKEN SOUVLAKI
The Marinade:
3 c plain yogurt
1 T chopped fresh mint
1T chopped fresh oregano
3 cloves garlic
1 T fresh lemon juice
¼ cup fresh orange juice
1T red wine vinegar
Salt and Pepper to taste
The Souvlaki:
6 boneless, skinless half breasts
6 skewers
1 cup mushrooms
1 cup chunks of red onion
¼ cup olive oil
Salt and Pepper to taste
Oregano sprigs for garnish
Mix together all of the marinade ingredients in a glass container. Cut each chicken breast into 5 or 6 pieces and place them in the marinade. Cover and refrigerate for 24 hours.
To cook the chicken, prepare a hot grill. Thread the chicken and vegetables onto the skewers (alternating them). Brush each skewer with olive oil, and then salt and pepper to taste. Grill until done, about 8-10 minutes per side.
Top with a vinaigrette made by whisking together 1 tsp chopped Italian parsley, 1 tsp chopped fresh oregano, ½ tsp dried oregano, 1 minced garlic clove, 1 ½ tsp minced shallot, and ¼ c fresh lemon juice. When they are homogenized, whisk in ¾ cup olive oil. Drizzle over the skewers and garnish with fresh oregano sprigs. |
