I’ve never had the chance to visit Greece, but I love Greek recipes. I hope to travel there someday and indulge in all the dishes I’ve been recreating at home. I came across a recipe from cookingprimalgourmet and decided to try it. By the way, he has fantastic recipes! Souvlaki is a delightful skewer dish featuring small meat cubes, which can be made with pork, chicken, or even beef and lamb.
For the Chicken
2.5 pounds boneless and skinless chicken thighs cut into 1” pieces
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons yellow mustard
3 cloves garlic finely grated
1 teaspoon dry oregano
3/4 teaspoon kosher salt
½ teaspoon freshly-cracked black pepper
Tzaziki sauce
🥗
Cucumbers
Tomatoes
Green Bell Pepper
Kalamata olives
Capers
Lemon juice
Extra virgin olive oil
Feta cheese
Parsley
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Russet potatoes cut into large matchsticks
Extra Virgin Olive Oil and Kosher salt to taste.
Instructions
In a large bowl, combine the chicken, vinegar, olive oil, mustard, garlic, oregano, salt and pepper. Toss well to combine, cover and refrigerate 2 hours to overnight.
Preheat your grill to 450F. If using bamboo skewers, soak them in water for 15 to 20 minutes.
Thread the marinated chicken pieces onto individual skewers.
Place the chicken souvlaki to the lowest grates of the grill and cook, undisturbed, until grill marks form, around 8 minutes. Flip and cook the other side of the chicken souvlaki until grill marks form and the thickest part of the chicken registers between 165 and 180F. Note: if using chicken breast, cook until the chicken reaches 160F.
Transfer the grilled chicken souvlaki to a platter and serve with the Tzaziki, Greek Salad and Home Fries.
Salad
Cut the vegetables add everything in a bowl, salt and pepper to taste and when ready to serve add the extra virgin olive oil, lemon juice, feta and parsley. Mixed before serving.
Home Fries
Add the ¼ cup of olive oil to a large non-stick skillet and heat over medium heat until the oil reaches approximately 365F. Add the potatoes and evenly spread them across the pan. Cook, undisturbed, until the bottoms begin to turn golden brown, around 6 minutes. Carefully toss the potatoes and continue cooking, tossing occasionally, until crispy, golden brown all over and fork-tender, around 10 more minutes. Drain the oil and transfer the potatoes to a large bowl. Immediately season with a big pinch of salt and toss to coat. Set aside, uncovered, in a warm spot or oven to keep warm until serving.
Enjoy!💫
Cooking Mama 
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