Hanging out with my friend Ericka for the last week brought back some hilarious memories from college, most of which caused ridiculous bouts of giggles even now. We reminisced about how, even back in those days, I hated to do dishes. I always loved to cook and make messes, but the cleaning up? No thank you.
We found that many of our fond memories together revolved around cooking something delicious, and then sharing it either with each other or with our other roommates. There are only a handful of recipes I remember cooking during those times, usually prepared with a recipe scribbled on a piece of scratch paper that I wrote down while talking to my mom on the land line of our house.
One such recipe was brought back to the front of my mind when my friend Nicole (who cuts my hair) asked me about making tzatziki sauce. Then, like one of those cheesy montages in a “best girlfriends” movies, the memories of cooking my mom’s Grecian chicken recipe and mixing up tzatziki sauce in the basement kitchen of our blue boarding house and gobbling it up like there was no tomorrow. And then being forced to quarantine ourselves in our upstairs rooms because we reeked of garlic.
And so, Grecian Chicken Skewers were made and enjoyed, many years after cooking them the first time.
Grecian Chicken Skewers
- 1 lb. chicken breasts, cut into bite-sized pieces
- 4 lemons
- 4 garlic cloves
- 2 Tablespoons (yes, tablespoons) oregano
- 1 Tablespoon olive oil
Juice and zest the four lemons into a large bowl. Mix in the oregano and olive oil, and then crush the garlic cloves into the mixture. Stir well, then add the chicken and stir to coat. Marinate at least 30 minutes, but not more than 2 hours, as the lemon juice will start to “cook” the chicken. Soak 4 wooden skewers in water while the chicken is marinating, and then skewer the chicken. Broil or grill for about 6 minutes per side. Serve with pita and tzatziki sauce.
- 1 1/2 cups Greek yogurt
- 1 large cucumber, peeled
- 2 cloves garlic, crushed
- salt & pepper
Grate the peeled cucumber into a clean kitchen towel. Use the towel to wring as much water out of the cucumber as you possibly can. Stir the squeezed cucumber, garlic, salt & pepper into the Greek yogurt. Refrigerate until use.
The skewers were a hit, and we enjoyed them with some delicious locally-made whole wheat pita bread. I can’t believe that this recipe had gone forgotten for so long. I’m sure you’ll be seeing this chicken again soon… it was just that good!