A simple greek dish that is tasty, healthy and easy. Goes well with pita bread, brushed with melted butter and wrapped in foil and warmed in the oven, or with couscous and a salad.


Ingredients – Serves 2
• 2 chicken breasts, cut into 1 inch cubes
• 2 teaspoons oregano (dried is fine)
• 2 cloves fresh garlic (crushed)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lemon, juice of
• olive oil, same amount to match the lemon juice
Directions
If you are going to use wooden skewers, soak them for 30 minutes.
Place the chicken in a bowl and add oregano, garlic, salt and pepper and a splash of lemon juice (about 2 tsp).
Toss to coat.
Marinate in fridge for at least 1 hour -the longer the better - I usually prepare it 24 hours before I want to eat it.
Skewer the chicken onto wooden or metal skewers.
Grill (under a hot grill or on a George Foreman grill) the chicken skewers for 10-15 mins until thoroughly cooked through.

Add an equal amount of olive oil to the remaining lemon juice.
Mix the oil and lemon mixture until "creamy" and drizzle over the hot chicken - do this as soon as they come off the grill.

Sounds good I'll have to try it.

YUMMMMMMY! I've had lamb souvlaki before and it was AWESOME. I never thought about making it with chicken. I've been in a chicken slump :lol: and maybe this is what I needed. Thanks for sharing.

You don't REALLY cook it for that long on the George Foreman Grill, right? :-)
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YOu could just saute in a pan on the stove...have the family dig in and make their own, too. MMMM I'm liking this recipe.

Well, depends on the size you cut your chicken up I guess. I guess I'm trying to cover my behind so it is cooked properly. I used to be a chef so am always paranoid about properly cooked food, especially chicken! And yes, you could saute in a pan too.

Sounds yummy, and I don't do grills except in the oven, so will try it that way next time, thanks!

Sounds yummy!

Hi Sue, I did a degree in Hotel & Restaurant Management, and part of the degree was basic chef training. Through my Uni years I always worked at pubs and hotels to earn cash, and would always get dragged into the kitchens when the regular chefs were off sick or too busy. I love cooking (and eating!) and trying new things.