Chicken Souvlaki and Greek Potato Salad

Tonight was the first great BBQ weather of May.  I decided to go Greek.  I had my husband grill the souvlaki (which I marinated earlier in the day) and I made the potato salad.  It was a fabulous dinner.  Next time I may add some cucumbers in yogurt sauce, but there was not time to make that side dish today.

Chicken Souvlaki: 
4 T. fresh lemon juice
3 – 4 T. extra virgin olive oil
1 T. red wine vinegar
2 tsp. Greek herb seasoning
2 – 4 cloves garlic, finely minced
salt and pepper to taste

Whisk everything together and set aside while preparing souvlaki sticks.

Souvlaki Meat Sticks:
1 lb. chicken, cubed
1 to 3 bell peppers, cubed
1 onion, white or purple, cubed
Soak your wooden sticks in water for at least 30 minutes and then assemble your chicken alternating with peppers and/or onion cubes. Place in shallow pan or dish and pour marinade evenly over all of the souvlaki and let marinate overnight or at least a few hours, turning once.
Place sticks on outdoor or indoor grill. Depending on the thickness and size, cook evenly on both sides until chicken is cooked through (about ten minutes or so).
GREEK POTATO SALAD:

INGREDIENTS:

  • 5-6 medium-large potatoes (I used red)
  • 3/4 cup of extra virgin olive oil
  • 1/3 cup of lemon juice
  • 3 cloves of garlic, crushed
  • 4 green onions, chopped
  • sea salt
  • fresh ground pepper
  • 1/4 cup of chopped fresh parsley
  • 1/2 to 1 cup feta cheese

PREPARATION:

Cut potatoes into large, bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness – they should be easily pierced with a fork. Remove when done, drain, and place in a serving bowl or dish.  Let potatoes cool to room temperature.  Add green onions, feta and parsley.

To make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk.  Pour dressing over salad and toss well.  Serve at room temperature or chilled.

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