Beat hot summer temperatures with a cool, dinner recipe that won’t
heat up your kitchen.
1 1/2 lb chicken breast
1/3 c. olive oil
1/3 c. fresh squeezed lemon juice
1/3 c. red wine vinegar
2 t. dried oregano
1 t. dried thyme
2 t. coarse kosher salt
3-4 cloves garlic, minced
Slice chicken diagonally so you have strips (about 1/4″ or so thick). I like to thread my
chicken on the skewers (back and forth) instead of cubes. I find the chicken cooks more
evening, the chicken won’t rotate on the skewer and you get more crispy bits.
Place in a bowl with all the marinade ingredients and place in refrigerator for a minimum
of 3 hours, but overnight is better.
If using wooden skewers, soak in water for 30 minutes before adding meat. Otherwise
skewer meat onto metal skewer in a back and forth method until the skewer is almost
full. You want the meat snug but not overly tight.
Cook on a medium/high grill until each side is seared, about 8 minutes total. Look for
no pink in center of chicken. You can continue to baste chicken with leftover marinade
as long as it’s cooking. Do not baste chicken after it’s cooked.
Sprinkle with finishing salt (coarse kosher salt). Add a lemon wedge on the plate for an
extra lemon-punch. Serve with warmed pita, shredded lettuce, Greek Salad and Tzatziki
1 whole English cucumber (no seeds), grated
2 c. Greek yogurt (or strain reg. plain yogurt until thickened)
1 T (about 4 cloves) garlic, minced finely
1 heaping T fresh chopped dill (or 2 tsp. dried dill)
1 T Lemon Juice
1 T Red wine vinegar
3 T olive oil
1 t. coarse kosher salt (to taste)
Place grated cucumber in a strainer over a bowl. Sprinkle with kosher salt. This will help to
reduce the amount of moisture in the cucumber. Let sit for 20 minutes or so, then push
against strainer to remove excess moisture. You can also dab with paper towel.
Add to the rest of the ingredients. Taste and add more salt if necessary. I would make this
ahead of time as it tastes even better when it has time for the flavors to marry. Will store in
the fridge for as long as the yogurt says (a good week or more).
1/2 English Cucumber, sliced in quarters, then 1/2″ pieces
3 vine ripe tomatoes, quartered, then slices in 1/2″ pieces
1/2 red pepper, chopped
1/2 yellow pepper, chopper
1/2 c. Kalamata black olives (sliced or whole)
1/2 small red onion, thinly sliced
1/4 c. Flat Leaf Parsley, chopped
1/2 c. Feta cheese
3 T Olive Oil
3 T Red wine Vinegar
1 t. dried oregano
1 t. coarse kosher salt
1/2 t. freshly ground pepper
I’ve give you measurements for the salad dressing, but you’ll save time and get a perfect
salad if you dress and taste. Add dressing ingredients directly to the bowl without
measuring. A round (pouring olive oil from a spout one full turn) is approx. 1 T So 3 or
4 rounds. 3 or 4 shakes of the vinegar will equal approx. 1 T
Taste…need more salt? More vinegar? Just add a bit more. Try it!
Add all ingredients together except the cheese, sprinkle it on after it’s done.
**Low carb version: Use Sour cream instead of Yogurt (or half & half) for the Tzatziki.
Use a low carb wrap instead of pita bread.