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.
Ready to grill... marinated chicken for the Souvlaki and skewers with zucchini, onion and green peppers.
