Greek Lemon Oregano Chicken/Chicken Souvlaki
Lemon, oregano and garlic are a wonderful combination, always a crowd pleaser. If possible, marinate the chicken overnight to infuse the maximum amount of flavour. I always add more oregano.
Add a few spoons of tsiziki and serve with any of the many side dishes to complement the flavours or pile it all in a pita, and you've got dinner.
More chicken options: French Chicken Tarragon, Mediterranean Chicken Salad, Chicken Marbella, Curried Chicken Salad with Raisins, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Oven Roasted Chicken Shawarma
Ingredients
1 pound chicken, either cut off the bone or in pieces
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 - 1/2 teaspoon cumin
1 teaspoon dried oregano or 2 teaspoons fresh oregano
2 cloves garlic, minced
Method
Combine the lemon juice, olive oil, salt, pepper, cumin, oregano and garlic. Mix until creamy looking. Pour over the chicken and cover. Let marinate for several hours, preferably overnight. Bring to room temperature for about an hour before cooking.
Either grill the chicken on the barbecue or bake at 375 - 400 degrees until cooked completely, but not dry. Alternatively, thread the chicken cubs onto pre-soaked wooden skewers before grilling.
Ingredients for Tsiziki
1 English cucumber, grated
1 teaspoon salt
1/2 cup yogurt
1/2 cup mayonnaise
2 tablespoons parsley (optional)
2 tablespoons mint (optional)
2 cloves garlic, minced
dash tobasco sauce
salt and pepper
Method for Tsiziki
Grate the cucumber and toss with the 1 teaspoons salt. Place the mixture in a sieve to drain for about a half hour at least; Note: I have forgotten to do this and the tsiziki has turned out well anyway.
Combine the other ingredients and add the cucumber. Refrigerate until ready to use.
Lemon, oregano and garlic are a wonderful combination, always a crowd pleaser. If possible, marinate the chicken overnight to infuse the maximum amount of flavour. I always add more oregano.
Add a few spoons of tsiziki and serve with any of the many side dishes to complement the flavours or pile it all in a pita, and you've got dinner.
More chicken options: French Chicken Tarragon, Mediterranean Chicken Salad, Chicken Marbella, Curried Chicken Salad with Raisins, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Oven Roasted Chicken Shawarma
Ingredients
1 pound chicken, either cut off the bone or in pieces
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 - 1/2 teaspoon cumin
1 teaspoon dried oregano or 2 teaspoons fresh oregano
2 cloves garlic, minced
Method
Combine the lemon juice, olive oil, salt, pepper, cumin, oregano and garlic. Mix until creamy looking. Pour over the chicken and cover. Let marinate for several hours, preferably overnight. Bring to room temperature for about an hour before cooking.
Either grill the chicken on the barbecue or bake at 375 - 400 degrees until cooked completely, but not dry. Alternatively, thread the chicken cubs onto pre-soaked wooden skewers before grilling.
Ingredients for Tsiziki
1 English cucumber, grated
1 teaspoon salt
1/2 cup yogurt
1/2 cup mayonnaise
2 tablespoons parsley (optional)
2 tablespoons mint (optional)
2 cloves garlic, minced
dash tobasco sauce
salt and pepper
Method for Tsiziki
Grate the cucumber and toss with the 1 teaspoons salt. Place the mixture in a sieve to drain for about a half hour at least; Note: I have forgotten to do this and the tsiziki has turned out well anyway.
Combine the other ingredients and add the cucumber. Refrigerate until ready to use.