::greek::

I don't know about you guys but I love Greek food. There is a little restaurant here in my city that has some of thee best Greek food on the planet - their chicken souvlaki dinner is especially deeeelish. 

I haven't really attempted to make any Greek food on my own at home but probably should give it a try other then making the standard Greek salad - if you will. 

Mediterranean food is always absolutely healthy for you, filled with tuns of Omega fatty acids as well as flat belly foods. :) 

This recipe, of course, is from the Martha Stewart website and looks yummy and light for a great weekend, or weeknight dinner.
I am definitely going to cook this recipe up once I get my butt over to the grocery store and stock up on some food. 

Bon Appetit!

Grilled Greek Chicken Kebabs with Mint-Feta Sauce

A touch of olive oil, vinegar, and oregano makes these kebabs sing. For an even creamier dipping sauce, try thick, flavorful Greek yogurt. 

From Everyday Food, May 2008

Prep Time: 15 minutes
Total Time: 1 hour
Yield: Serves 4

Ingredients

1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces

1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces

1/2 small red onion, quartered, layers separated

2 tablespoons olive oil

1 tablespoon dried oregano

3 tablespoons red-wine vinegar

Coarse salt and ground pepper

1/2 cup crumbled feta {2 ounces} 

1/4 cup plain low-fat yogurt

1 cup fresh mint lives

Directions

In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes {or refrigerate up to overnight}. 

Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes. 

Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion {see below}. Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes. 

Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce. 

Cook's Note:

To assemble kebabs, start and end with a chicken piece to prevent other ingredients from sliding off the skewers. 

And there you have it! I am sure that you could probably substitute chicken thighs for chicken breasts if you'd like - I think I would do that. Not sure if that is the norm for Greek food though. But you can always put a spin on recipes yourself. :) 

-S.*