Monday, May 2, 2011

Souvlaki Mix


In the past year we’ve made two big decisions: To switch to local free range organic meats, and to spend a few years as a single income family to keep our daughter at home with me. Because of these choices, one thing that really had to go was slab-of-meat meals. This isn’t necessarily a bad thing. In many other, healthier cultures meat is seen as a side dish rather than the main event. It hasn’t made too much impact either- my husband sits down to dinner and sees at least some meat in it and doesn’t question how much.

Basically what I need to do most days is take 2 small chicken breasts, chop them into little pieces and make a meal big enough to feed the 3 of us for dinner as well as lunch the next day. This usually happens in the form of some type of stir fry and everybody is happy.

The warm weather however has brought the scent of neighbor’s BBQ’s wafting in our windows and a discontented husband asking for BBQ chicken. After a little bit of thinking I came up with the perfect solution! Souvlaki!

Souvlaki Mix (single use)

1 teaspoon dried onion flakes
½ teaspoon dried garlic flakes
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme



What else you’ll need

1 tablespoon lemon juice
1 tablespoon olive oil
1 pound chicken or pork cut in cubes
Skewers

Other optional items

Pitas
Tomatoes
Cucumbers
Lettuce
Tzaziki sauce

Combine the mix, lemon, olive oil and meat in a covered bowl and let it marinade in the fridge for a few hours.



Spear the meat pieces onto metal or soaked wooden skewers and grill on the BBQ on high until meat is full cooked.




We served ours on pitas with salad, tomatoes, cucumbers and homemade tzaziki sauce (mix recipe to follow in the near future). Those 2 little chicken breasts made 6 very large and satisfying sandwiches and my husband was overjoyed that the delicious smell of grilling meat wafting in the windows was finally for him again.

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