The worst part of the lockdown was not being able to travel. We love Europe and all the different foods and flavors you find there. Greece was one our favorite trips. We spent time in Athens, Mykonos and Santorini (our hotel in Santorini was insane, check it out here).
Anyway, since we can’t be in Greece right now, we’re cooking up a simple Greek lunch. Souvlaki! This dish could not be easier. Many people like to use chicken thighs for this recipe, which are more flavorful but hubby only likes white meat so I use skinless, boneless breasts which I cube up. In a bowl I add about 2 cups of white wine, about 2 tablespoons of oregano, a tablespoon of EVOO and salt & pepper. Whisk this marinade well and then add the cubed chicken. You can marinate for an hour or as long as overnight. I then removed chicken from the marinade and put in shallow baking pan and baked in my oven for about 25 minutes (until there is no pink in the middle of the chicken).
I served the souvlaki with a salad, warm pita bread, fresh feta cheese (IMO Bulgarian goat feta is the best if you can find it.) and a side of freshly made tzatziki sauce. To make the tzatziki I use Greek Yogurt (I like the Fage brand, 0% fat) which I strain before using so it really thickens up. I add minced, peeled & seeded cucumber, garlic powder (fresh garlic is too strong, I’ve been told…) salt, pepper and a ton of fresh minced dill. Stir in all ingredients and let it set in a bowl in fridge for about 20 minutes).
You can make a sandwich with all of these yummy ingredients or if you’re on keto just plate it with the sides and no bread.
Let me know if you have questions!