Chicken Souvlaki

I spent many days and nights in Athens with a dear friend Stanley.  Stanley lived in New York working in the garment district but had bought a lovely 1 bedroom apartment in Athens to enjoy.  I met him on a flight one night as I was walking down the aisle on a flight from New York to Athens and this dapper gentleman was halfway out of his seat, face in tormented fear and not speaking but mouthing a word over and over again.  I went to him to try to figure out what in the hell was wrong with this man and after a few seconds was able to interpret that he was saying “snake”.  Well, that was a problem.  I was able to locate the owner with the lost snake and the owner captured said snake.  From that day on Stanley and I were great friends.  We had such good Souvlaki in restaurants, homes, and street corners, (it was usually lamb which I prefer), but so many of my friends here in America will not even try lamb so I always try to make this loved Chicken Souvlaki.

Chicken Souvlaki

Ingredients

• 1 lb. Chicken Tenderloins
• 3 T. Olive Oil
• 1/4 C. Lemon Juice
• 2 T. Worcestershire Sauce
• 1 T. Dried Oregano
• Salt and Fresh Ground Pepper
• Lemons for garnish
• Fresh Oregano for garnish
• (Olives, tomatoes, lettuce, red onion for garnish)*

* Or use a Greek Salad

Preparation

1. Add the oil, lemon juice, Worcestershire sauce, oregano, salt and pepper in a large bowl and mix well; add the chicken
2. Let chicken marinate for a 1/2 hour to hour covered in fridge (or longer if you wish).
3. Thread marinated chicken tenders onto a pre-soaked wooden skewer
4.  Place souvlaki onto a screaming hot grill and cook for 4-5 minutes on each side or until the chicken is cooked through and has gorgeous golden brown grill marks.

(Serves 4)

Recipe

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