Grilled Chicken Souvlaki

Grilled chicken souvlaki is the perfect grilled dinner - easy and tasty it’s always a crowd pleaser.

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Ok, so I’m on a major Greek kick around here! Last week loaded greek hummus, this week chicken souvlaki. Now some really yummy chicken souvlaki is one of those things that I have found to be hard to perfect and one of those things that are only enjoyed at really great Greek restaurants. For Aaron and I Spiros in YYC is our go to and if you ever have the chance you must go - I promise you will not be disappointed.

I don’t know about you but for me, so many versions of this marinade that I have tried just haven’t cut it, they have either been lacklustre and void of flavour or excessively lemony and overpowered by garlic, but not this one! This marinade is perfectly balanced and wonderfully flavoured - the addition of dijon mustard and seasoning salt is exactly what the other recipes were missing.

The other great thing with this recipe is that you can marinate for as little as 2 hours or as long as 24, so you can be extra prepared, or not. Serve these beauties up tonight with a delightful caesar or greek salad for a light and fresh summer dinner.

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prep time 25 minutes + marinading time

cook time 10 minutes

total time 35 minutes

servings 4

Ingredients

1.5 lb chicken breast

1 tsp dried dill

1 tbsp freshly chopped garlic

1 tsp dried oregano

1 1/2 tsp dijon mustard

1/3 cup lemon juice

1/4 tsp pepper

1/2 tsp seasoning salt

3 tbsp olive oil

1 tbsp red wine vinegar

Instructions

In a small bowl combine dill, garlic, oregano, dijon mustard, lemon juice, pepper, seasoning salt, olive oil and red wine vinegar.

Cut each chicken breast into 1-inch cubes and place in a ziplock bag or marinating container. Pour marinade over chicken and allow to rest in the refrigerator for 2-24 hours.

When ready take each cube of chicken and skewer on either wooden or metal skewers. Grill for 3-4 minutes per side or until internal temperature reaches 165.

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Grilled Chicken with Lemon & Thyme

This chicken marinade is perfect for grilling any day of the week. It’s quick, easy and super tasty - it’s sure to become a go-to in your house!

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So I know it’s not the weekend and often times that’s when the grill comes out but, I think that should change. Grilling is one of those methods of cooking this I find so easy - 1 - clean up is a dream and 2 - grilling tends to be Aaron’s job, so win-win!

Now when it comes to grilling I usually would say throw that marinade away immediately but with this recipe, you need to keep it around. Once your chicken is partially cooked you dip your chicken back in the marinade then grill again. Since your still continuing to grill it cooks anything that you shouldn't be eating but also adds that extra level of flavour that your chicken really needs.

The other great thing about marinading is that generally the longer you can let it sit the better, so your flavours are going to be amazing if you prep the night before and then grill when you're ready. Perfect for busy weeknights or entertaining, because it’s always better to hand out with your guests and a glass of wine than to be stuck in the kitchen right!

So get out there and enjoy the summer because we all know it never lasts long enough!

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prep time 10 minutes

cook time 14 minutes

total time 24 minutes

servings 4

Ingredients

2 lbs chicken breasts

4 tbsp olive oil

4 tbsp soya sauce

2 tbsp lemon juice

1 tbsp brown sugar

pepper

garlic powder

thyme

Instructions

Sprinkle each chicken breast liberally with pepper, garlic powder and thyme. Pout into a marinading container or ziplock then pour over the oil, soya sauce, lemon juice and brown sugar. Allow to marinate a minimum for 4-5 hours or overnight.

Heat grill then cook 5-7 minutes on the first side. Dip the chicken back in the marinade then cook another 5-7 minutes or until chicken is fully cooked.

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Watermelon Salad with Cilantro + Feta

Nothing says summer more than watermelon - so make up this fresh watermelon salad for your next BBQ!

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Watermelon Watermelon……. It’s the perfect fresh summery treat that needs to be at every bbq. But I bet there are a few fun facts that you perhaps didn’t know about them.

  1. Watermelon is 92% water and some early explorers carried them rather than water to stay hydrated.

  2. Watermelon is classified as a fruit and a vegetable and is related to pumpkins and a cucumber.

  3. Traditional watermelon was sprinkled with salt because it brings out the sweetness and juiciness

  4. Japanese grow square watermelons because they don’t roll away and fit more easily in the refrigerator.

  5. The heaviest watermelon weighed in at a whopping 350.5 pounds.

  6. Every part of the watermelon is edible - even the rind.

  7. China is the worlds largest producer of watermelons.

  8. Watermelon is the state vegetable of Oklahoma.

So there you have it, when you whip up this salad you can also wow your friends and family with your watermelon knowledge! Plus since this salad has both a bit of salt and feta your watermelon will be extra sweet and juicy which is exactly how it should be enjoyed!

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prep time 15 minutes

total time 15 minutes

servings 4


Ingredients

4 cups of watermelon

2 cups celery

1/2 cup red onion

2 tbsp cilantro

2 tbsp lime juice

1 tbsp olive oil

salt + pepper to taste

1/3 cup feta cheese

Instructions

In a large bowl place watermelon that has been chopped into 1-inch pieces. To the watermelon add finely chopped celery, red onion, cilantro, lime juice, olive oil and salt + pepper and feta. Toss to combine then serve immediately or store in an airtight container in the refrigerator.

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Pineapple & Chicken Sate

This sate marinade is so flavourful. It pairs well with both chicken and pork tenderloin and can be prepared a day in advance for a quick and easy weeknight dinner.

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This sate is the first thing that my husband ever made for me. It’s one of the many recipes of his mothers that he used to woo me in those early days which I guess you could say worked! It has only been in the past year that I have actually started making this recipe without him and let me tell you, it’s so easy - though it was still easier to have him do it!

The addition of the pineapple gives a tropical vibe with the sweet + tart flavour that pairs so well with the ginger/soy combo of the marinade.

This marinade is great to make in advance - the longer your meat marinades the better. It also freezes great. Just make sure you prep your meat in a freezer safe ziplock and pour your marinade over. It makes for an easy weeknight dinner on those busy nights.

chicken skewers

prep time 35 min + marinading

cook time 15-20 minutes

total time 55 minutes

servings 4 - 6

Ingredients

1.5 lbs chicken (approx. 3 breasts)

1/2 cup butter

1/2 cup brown sugar

1 tbsp cumin

1 tbsp ginger

3 tbsp dried minced onion

1 cup soya sauce

1 medium pineapple

Instructions

In a medium saucepan melt butter. Once completely melted add brown sugar, cumin, ginger, mined onion + soya sauce. Allow to simmer on low for 15 minutes then allow to cool for 10 minutes.

Cut chicken into 1.5 inch cubes. Put into a large ziplock bag or marinating container. Pour cooled marinade over chicken. Allow to marinade in the fridge for a minimum of 2 hours and up to 24 hours (the longer the better).

2 hours before you are ready to grill your chicken take 8-10 wooden skewers and place in a shallow baking dish with water. Allow skewers to soak for 2 hours so they do not burn on the grill.

When you are ready to being skewering first chop your pineapple into pieces the same size as your chicken ( 1.5 inches). Skewer chicken an pineapple alternating as you go.

Grill on bbq turning often for approximately 15 minutes or until fully cooked and juices run clear.

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