It’s All Greek To Me

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Chicken SouvlakiThanks to my ex-husband, my last name is Greek. When I’m out and someone recognizes the name as Greek, they always say “You don’t look Greek.” Um, yeah. That’s because I’m not.

They also usually follow it up with pointing out someone they know who is Greek and ask if I know them. Right, because we all know each other. There’s a club of Greeks in every city. 😉

I may not be Greek by birth, but I have always loved their food – heavy on lemon, rosemary, oregano, and garlic. The smell is incredible. If you ever get the chance to go to a Greek restaurant or deli, you’ll see huge skewers of cooked meats that have been marinated in lemon juice and spices.

When you place your order, they slice off slivers to make your meal. It’s heaven especially if they cover it in tatziki sauce and wrap it in a pita. The other night I decided to throw together skewers of marinated grilled chicken – Greeks call it Chicken Souvlaki. It’s so easy to make. I prefer lime flavors to lemon so I used lime juice in my recipe.

Souvlaki on GrillChicken Souvlaki

  • 1 lb boneless skinless chicken breast
  • 2 Tbsp lime juice
  • 1/2 tsp dried oregano
  • 2 tsp minced garlic
  • 2 large zucchini squash

Cut the chicken breast into 1 in chunks. Put the lime juice, oregano, and garlic in a ziploc baggie and shake slightly to combine. Add the chicken chunks and shake again. Zip the top of the baggie and refrigerate for at least 30 minutes or up to overnight.

While the chicken is marinating, cut the zucchini squash into slices about a half inch thick and cut each slice across into a half circle shape. You want the slices thick enough that the skewer won’t break them apart. Thread the zucchini pieces onto metal skewers. When the chicken is finished marinating, preheat your grill or a grill pan. Thread the chicken onto metal skewers.

Grill the chicken and zucchini over medium heat for about 7 minutes per side. Flip halfway through cooking and make sure the chicken is cooked thoroughly. Remove from the grill and divide evenly among plates. Makes approximately 4 servings at 138 calories each – 25g protein, 4g carbs, and 3g fat.

This is great topped with a cucumber sauce with a side of rice or you could stuff warm pita breads with the chicken and zucchini. Add a side of hummus and you’ve got the perfect Greek meal. They’re like a mini version of the huge meat skewers at the restaurant, only cheaper and easier since you don’t have to leave home to get them.

Do you have a favorite food culture?


  1. You always have some great looking recipes!! Thanks for sharing them – I keep adding them to my pinterest board to make at some point!
    Kim recently posted..Last Day in ParadiseMy Profile

    • Adrianne says

      Thanks Kim. I’d love your feedback if you try any. I’m always looking for new ideas. It’s so much fun to give new things a try. I really look forward to my Friday evening meal idea planning. It’s strangely therapeutic for me. 🙂

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