The “no restaurant” thing is not so bad. (Okay, technically I cheated and went to lunch with someone, BUT I was invited and it would have been rude to say no. Besides, if it matters I enjoyed the company more than the food) One of the last dining out experiences we had was to my favorite Greek/Italian place. I got a manicotti that was yumo. Mark and Nathaniel got something they had never tried before called Chicken Souvlaki. Mark got me to try a bite. Oh.my.goodness! Was this stuff EVER good. So I decided to try to replicate it. It was not exactly the same but pretty close. Mark even said he liked mine better. He still didn’t eat too much because, truth be told, he doesn’t really like Greek food. Lemons are the culprit. He doesn’t like lemons. He ate some, but not too much. The ones at Giovanni’s are not served on skewers, but I think food on a stick is fun. So ours came served on skewers.
- 2 pounds of chicken breasts, cut into thin strips
- 1/2 cup olive oil
- juice of four lemons
- 1/2 teaspoon garlic powder (It might be better with a clove of fresh garlic minced, but my family reacts like a bunch of vampires when they see garlic cloves)
- 1 1/2 teaspoons rosemary
- 1 teaspoon oregano
Combine olive oil, lemon juice, garlic, rosemary, and oregano in a bowl. Place chicken in a gallon storage and pour in marinade. Chill for 2 hours (or longer). Meanwhile, soak wooden skewers in water for about an hour. Thread chicken onto skewers. Broil on high, turning chicken frequently to be sure that all sides are browned and it is fully cooked throughout. I started out on low, so it took quite a while for it to get done. Once I turned up the heat and the chicken actually it did not take very long. Serve over couscous or rice, or in a pita with some cucumber dip. Enjoy!!