Greek Festival Souvlaki Kabobs

“It was only a sunny smile, and little it cost in the giving, but like morning light it scattered the night and made the day worth living.” –F. Scott Fitzgerald

Recipe and photo from: http://www.saltlakegreekfestival.com

Marinate meat in either red wine or lemon juice, olive oil, and oregano for several hours before grilling, reserve marinade. Slip chunks of meat onto 8-inch skewers, alternating onion, tomato, or pepper between each piece. Use about 5 chunks of meat per skewer. Season with salt and pepper. Brush with marinade and broil 8 inches from heat, or barbecue over slow-burning coals. Brush with marinade several times during cooking.

Serving suggestions: Serve with warm pita bread and generous dollops of tzatziki sauce.

 

Ingredients

  • About 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • pinch of sal
  • About 2 lbs of meat (chicken, pork or steak) cut up into bite-sized pieces
  • Sauce:
  • 1 (6 ounce) container plain Greek-style yogurt
  • 1/2 cucumber – peeled, seeded, and grated
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced
  • 1 pinch salt
  • wooden skewers

Directions

  1. Combine oil, lemon juice, garlic, oregano, and salt in a large Ziploc bag. Add the meat, squeeze out excess air, and seal the bag.  Put in refrigerator to marinate for about 2 hours.
  2. Mix the yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl and then refrigerate for a couple of hours.
  3. Preheat an outdoor grill and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  4. Remove chicken from marinade and thread onto the soaked skewers. Discard all unused marinade.
  5. Cook the skewers on the heated grill, turning frequently until browned on all sides and meat is done, about 8-10 minutes per side. Serve with  sauce.
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Lemon Chicken with Thyme

A large income is the best recipe for happiness I ever heard of.  –Jane Austen

I got this recipe from my friend Julie, who had it at her son’s wedding.  We grilled this for our 4th of July barbecue and it turned out so moist and delicious!

  • 1/4 cup olive oil
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 1 Tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried)
  • 2 lbs (or slightly more, if needed) boneless chicken breast

Whisk together oil, lemon juice, salt, pepper and thyme.  Pour over the chicken, either in a non-reactive bowl or a zip-top bag and marinate in the fridge for 6 hours or overnight.

Grilled Chicken Teriyaki

From http://allrecipes.com/recipe/easy-grilled-chicken-teriyaki/

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 cup teriyaki sauce
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons sesame oil

Directions

  1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Baked Honey Mustard Chicken

“My idea of good company…is the company of clever, well-informed people, who have a great deal of conversation; that is what I call good company.’
‘You are mistaken,’ said he gently, ‘that is not good company, that is the best.” –Jane Austen, Persuasion

This recipe is from the Allrecipes site.

  • 6 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley
 Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Honey Chicken Kabobs

“Not trying is the greatest failure, it robs you of the life you’re meant to live” –Rodger Halston

Photo and recipe credit: Allrecipes.com.

  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • skewers

Directions

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. — From Allrecipes.