Grilled Chicken Souvlaki Skewers

I met my hubby while working for Sears just after I graduated from high school in Silver Spring, Maryland - I worked in the children's department and he worked in the stock room. As soon as we met we hit it off and spent every minute we could together. In the same shopping center as Sears was one of our favorite restaurants to eat lunch at - an authentic Greek restaurant called Chef Theo's. The restaurant was owned by two older Greek brothers who knew how to make a mean chicken souvlaki!

Souvlaki is simply a Greek version of a meat kebab, (with or without veggies), that has been marinated in lemon, oregano, olive oil, garlic, salt and pepper. Having been to Greece twice as a kid, I have a lot of love for Greek food so we ate there frequently both while we were dating and after we got married. I haven't been able to find anything comparable in Utah so I knew I needed to try and make some here at home.

This marinade can only be described as perfection. The flavors are divine and the addition of Greek yogurt helps keep the marinade on the chicken and keeps the chicken nice and moist. I made this with just oregano at first, but one day saw the za'atar in my spice cabinet and had to try it. As I suspected, it took it over the top. Served over rice with some extra lemon wedges, this meal transports me back to memories of Greece and my fun dates with my hubby at Chef Theo's every time. (If you want to go all out, serve with a grilled flat bread and a Greek salad complete with lettuce, cucumbers, tomatoes, red onions, olives, feta and a lemon/olive oil/oregano vinaigrette. I'm drooling just thinking about it!)

ChickenMarinade:
1 cup plain Greek yogurt
2 Tbsp olive oil
2 tsp minced garlic
1 tsp za'atar seasoning

2 tsp dried oregano
Juice and zest of two lemons
1/2 tsp salt
1/2 tsp black pepper

1-1/2 to 2 pounds boneless chicken, cut in to chunks.
Red onion cut in to chunks
1-2 lemons, sliced thinly with seeds removed

Combine the Greek yogurt, olive oil, minced garlic, za'atar, oregano, lemon juice and zest, salt and pepper. Stir in the chicken cubes to completely coat, cover and let it all marinate for at least 1-2 hours in the refrigerator.

Soak wooden skewers for 30 minutes in water and then thread 4-5 pieces of chicken on to each one with pieces of red onion and lemon in between. (Twist the lemon slices in half before threading it on. If you have never tried eating thinly sliced, grilled lemon, give it a try. I love it, it almost caramelizes!)

Place the skewers on the grill, rotating frequently until the chicken is cooked through, (internal temperature of the chicken chunks should reach 165 degrees.) Serve chicken skewers over rice, with flat bread or even in tortillas or lettuce cups.

Cheesy Funeral Potato Casserole

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