Fresh minced garlic
Cut chicken breasts into 1 inch cubes
Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.
Rub with fresh minced garlic
and dried oregano
Squeeze fresh lemons over chicken
and some olive oil
Salt and pepper
Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice “cooks” the flesh and changes the
Place on hot grill and turn often until done. Serve with Greek salad
NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.
It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.
Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.
For something a little different, stack the ingredients; or, drizzle
Olive oil over a thick slice of feta, sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt then, place on top of your salad.