Earlier this week I was excited to post the recipe for Souvlaki (below) and had been craving it myself so I made plans to serve it. Due to our families crazy schedules however I had a hard time finding an evening when I got home before 8:00 or 9:00 pm and/or when at least 2 or 3 other members of the family were home over the dinner hour as well. My 16 year old was on vacation with a friends' family, my 18 year old was working, my husband was working or I was running errands, attending mass, working late or similar.
But I did finally get to make my Souvlaki. I started with the basic recipe (posted below)but added about 1 T garlic to the chicken marinade. Then, due to the crazy aforementioned scheduled, I ended up marinating it for over 24 hours. I would do it again though as I like flavor to be infused throughout my grilled chicken.
When it came to vegetables I decided to use some of the garden harvest filling my counters this weekend. Zucchini, green peppers and onions made a delightful mixture. I drizzled them with olive oil and sprinkled them with fresh cracked black pepper and sea salt.
