Last time we went to visit my in laws, my mother in law shared some pages from her childhood diary. It was great! She revealed little snippets of her life, like what she did for fun,to who’s house she went to play and even what she ate. What struck us a hilarious is how often she ate ham. There were several passages where she wrote “we had ham It was good”. I figured if a child recorded it in her diary, then it MUST have been really good ham!
But this got me thinking about my kids. If they had diaries, would they record what they ate? Perhaps they would if it were an especially delicious dessert. But sadly, I don’t believe too many dinners leave an impression on them. They eat my dinners because they are a means to end. The end being dessert. Then I thought to myself, my mother in law seemed to eat a lot of ham. What do we eat often. Black beans come to mind. Mexican, Pasta, Chicken. That last one stuck with me. We do eat poultry often. How can I wow them with chicken?? The gears started turning. Since I am Greek, I figured I should stick with what I know. Traditionally, souvlakia is made with pork. It is delicious!! If you’ve never tried it, I highly suggest you either find a great local Greek restaurant or make it yourself! The marinade is fairly versatile, can be used with chicken easily enough. The most time consuming part of this recipe is allowing the chicken (or pork if you wish) to marinate. Once this is done, the meal comes together quickly. I recommend the attached Greek Potato Salad. And you MUST use Tzatziki Sauce!!! I tested this meal on my 3 kids. While they aren’t too picky, they never hold back on their critiques! They loved it! They ate every morsel. I will even venture to say they’d write about it in their food diaries if they had one. I hope you take time to try this dish. Perhaps it will leave you saying “I had chicken. It was good!”.
1 1/2 lbs chicken breast
1/4 cup olive oil
2 tbs lemon juice
2 cloves of garlic minced
1/2 tsp salt
1 tsp oregeno
1 6oz container of plain, Greek style yogurt
1 half cucumber peeled, seeded and grated
1 clove of garlic
1 tbs olive oil
2 tsp white vinegar
1/2 tsp salt (or to taste)
Cut chicken breast into chunks. In a large ziplock bag combine marinade ingredients. Add chicken and refrigerate 1-2 hours. Preheat grill. Thread chicken onto pre-soaked wooden skewers. Discard marinade. Grill kabobs on medium high for 8-9 minutes per side or until juices run clear.
For the sauce:
Combine all ingredients in a bowl. Refrigerate until ready to serve.
Greek Style Potato Salad
3 medium baking potatoes, cleaned and cubed ( I leave the peels on, but this is a personal preference)
2 tbs olive oil
1/2 cucumber peeled and diced
1 cup cherry tomatoes, halved
2 tbs Feta Cheese
Boil potatoes in water 10 minutes until fork tender. Drain and return to pan. Add olive oil and stir to coat. Place potatoes in your serving bowl. Add cucumbers, tomatoes, and Feta Cheese, stir until combined.