Cook with Us

Chicken Souvlaki 

When it comes to cooking, I am always reluctant to try something new.  Not that I don’t like trying new things, I just don’t like trying to make new things, when I am making dinner for someone.  I rather prepare something that I know I can make and it tastes good.

My husband on the other hand, is always looking for new things to try. And I totally let him.  Because he is a very good cook.

This weekend he decided to try his hand at Chicken Souvlaki and it turned out really well.

Here is the recipe:


  • 5 tablespoons fresh juice from about 3 lemons
  • 4 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces. Note: If you are planning on grilling it on skewers, cut the chicken into 1 inch cubes, if not, grill the whole breast and then cut it into desired size pieces.
  • 4 medium cloves garlic, grated (about 4 teaspoons) ( I am not a big fan of garlic, so Husband only used 2 cloves)
  • White onion – saute as much onion as you like to have on your pita with the chicken

Husband grilled the whole chicken breast and then we cut it into small strips.  We cut the pita bread in half stuffed the chicken and onions in and topped it with Greek Yogurt. (we did not have the ingredients to make Tzatziki sauce, but in case you want to make some, here it is:) 

For the Tzatziki Sauce:

  • 1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes
  • 1/2 teaspoon salt
  • 1 medium clove garlic, grated (about 1 teaspoon)
  • 1 cup greek yogurt
  • 1 tablespoon chopped fresh dill


Refreshing Carrot and Cucumber Side Salad

I asked my husband what he wanted for dinner and he replied: “I don’t know.  Something healthy.

Although that sounds easy, but when someone says Healthy, in my head that means lots of vegetables and no meat.

So I decided to make Chicken with  creamy mushroom base in a slow cooker, so that would give me more time to do other things, and for the “healthy” touch, I made this salad.

Here is the recipe for the salad (makes about 3 servings):

2 large carrots

1 salad pickle or English cucumber

1 zucchini

1/2 lime, juiced

fresh mint and cilantro to taste

salt to taste

olive oil

Use Julienne peeler to shred the vegetables, add the rest of the ingredients, toss and let sit for about 10 minutes for vegetables to absorb the juice and herb flavors.  Enjoy.

P.S. I asked husband to rate the chicken. He gave it 5 stars. Maybe I will share the recipe in the next post.


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