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.
- 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
- Add the oil, lemon juice, Worcestershire sauce, oregano, salt and pepper in a large bowl and mix well; add the chicken
- Let chicken marinate for a 1/2 hour to hour covered in fridge (or longer if you wish).
- Thread marinated chicken tenders onto a pre-soaked wooden skewer
- 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.