Grilled Chicken Souvlaki

City of Monroe - you did it again.  The 2021 Farm to Table dinner was amazing.  Everything from the wine and cocktails to the baklava that we were served for dessert was excellent.  No kidding - that baklava was pure buttery, sweet perfection. 🇬🇷 

For me, the Greek dessert was the clear winner of the night but I would be remiss if I didn't mention all of the other great food that we sampled.  There were pimento cheese barbecue chicken sliders, shrimp and cabbage salad, pork sandwiches and tacos and a pork tenderloin dish.🍤 I can only speak for the non-meat  portions of the meals but as far as I was concerned - everything was really tasty.  🤣

I'm not sure what I would title us, but there's got to be name for people like me who don't really eat a lot of pork or beef.  🤷🏻‍♀️ Out of the 5 local restaurants that served food at Sunday nights dinner, 3 of them served pork.  And since pork isn't my favorite thing to eat - I ate the sides instead.  I had my first ever coleslaw and pickled onion taco.   🌮😅

I live in Georgia - so it goes without saying that pork will be served at every event.  (I'm pretty sure it's state law.) 🍖 And even though I'm not the biggest fan of smoked meats, I can always find other things that I like to eat when I go out to eat in the Peach State.  I crave carbs and vegetables so a meal of side dishes is right up my alley.  🥦

​I'm no stranger to pork - I actually cook it at home --- for other people.  But if I had my choice - I would eat grilled chicken or seafood everyday.  I eat so much chicken and seafood that I'm always looking for new ways to prepare and serve it - just to keep it interesting.  That baklava from last weekend must have given me all Greek feels because this Grilled Chicken Souvlaki has been on my mind all day.  This is such a delicious option for healthy (and super flavorful) grilled chicken dinner.  Hope you enjoy - with some baklava for dessert, of course.  😉

Grilled Chicken Souvlaki
2 Tablespoons olive oil
1 Tablespoon fresh thyme
3 strips lemon zest, chopped
2 teaspoons salt
1 teaspoon dried oregano or 2 Tablespoons fresh oregano
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
1/4 teaspoon pepper
2 pounds boneless, skinless chicken breasts

Tahini Sauce
2 Tablespoons tahini
1 1/2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
4 Tablespoons butter, melted

Combine oil, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes and pepper.

Slice chicken into strips 1/2" wide.   

Transfer chicken to a ziploc bag with oil mixture. Cover and refrigerate 2-24 hours. 

Thread chicken onto metal skewers.  

Place kebabs onto a grill and cook until 160 degrees.  Transfer to a platter. ​

Whisk together tahini ingredients, except butter.  

Slowly whisk in butter.  

Drizzle sauce over kebabs.  

This was my first introduction to souvlaki and I've got to say - it was really tasty.  A great way to add some flavor and spice to grilled chicken.  

Ciao!

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