|Chicken Souvlaki from "Closet Cooking"|
One of my favorite cooking blogs is called "Closet Cooking". The blog writer, Kevin, lives in Canada, and apparently he cooks his scrumptious looking meals in a very tiny kitchen... so it's almost like cooking in a closet. Everything he makes looks amazing (great food photography). He uses a lot of ingredients I love and I get a lot of ideas from looking at his recipes. This week, I decided to make his recipe for Chicken Souvlaki. He used the chicken in gyros with yogurt sauce but I am just making the chicken to have yummy, easy, lean protein on hand. The guys are having a beef roast tonight; I am having this instead with some organic brown jasmine rice I found in my cupboard. I have wanted to try a yogurt-marinated chicken recipe for a long time and this one looked great. I can see varying this marinade in a variety of ways. Next I'd like to try a version with smoked sweet paprika, garlic, cumin, and coriander.
- 2 cloves garlic, chopped
- 1 lemon, juice and zest
- 1 tablespoon yogurt (I used 2 tablespoons)
- 1/4 cup olive oil (I used less than 1 tablespoon)
- 1 teaspoon oregano (I used Mediterranean Oregano... bought accidentally)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken breast, cut into bite sized pieces (I cut 2 chicken breasts into thin strips)
- Mix all of the ingredients, place them in a sealed container along with the chicken and let marinate in the fridge for 30 minutes to overnight.
- Skewer the meat, and grill over medium-high heat until cooked, about 2-4 minutes per side. (I skipped the skewer and grilled this in a grill-pan on the stove top).
Delicious! It was great with the jasmine brown rice. I just wish I had some broccoli to go with it all. I will definitely be making this again.