Chicken Souvlaki

  • 1 1/2 pounds boneless skinless chicken breast cut in 1″ pieces


  • 1 cup whole milk plain yogurt
  • 1/3 cup garlic olive oil juice from half a lemon
  • 1 tablespoon oregano white balsamic
  • 2 teaspoons kosher salt fresh ground pepper to taste

Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.

To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately

Serves 4-6

Olive Oil Roasted Lemon Garlic Potatoes

  • 2 pounds waxy skin potatoes cut in half (or quarters if large)


  • 1/2 cup lemon olive oil
  • 5 cloves fresh garlic, minced
  • 3 tablespoons oregano white balsamic
  • 1/2 cup chicken stock or water
  • 2 teaspoons kosher salt fresh ground pepper to taste
  • finely chopped fresh parsley (optional)

Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Serves 6 as a side dish