Not-so-breaking news: weekends are awesome.
Not that I know what a weekend feels like anymore as I’m on my summer vacation now and everyday feels like the weekend to me #win. Buuuut I remember I liked weekends. Oh yes, I did. Spare time to sleep in, being in my pajamas alllllll day and lots of baking involved.
Totally my kind of thangggggg.
Except for that pajama part. I was lying there #gasp. No pajamas for me, I hate them – I’m a yoga pants and workout tees girl all.the.way.
But let’s get back to our main point (huh how I get distracted so easily, I don’t know), shall we? Weekends are da bomb dot com. Especially summer weekends, because they mean Sunday barbecues and, more importantly: they mean that you get to eat all the chicken souvlakis (souvlakies, souvlaki, souvlakis???) and get a ton of greek salad to go with it. Because, what’s a summer barbecue without side dishes, anyway? Yeah, you need the salad.
These chicken souvlakis are what summer dreams and cool barbecues are made of. Super flavorful and tender pieces of chicken grilled to perfection accompanied by a creamy tzatziki dip and the most refreshing greek salad. Now, that’s what I call a well-spent Sunday!
Yeaaaah, I’m aware that that tzatziki is nowhere to be seen…. not even in the recipe…. I do know it, k? I was going to make some to go with these kabobs, just to discover that someone had already eaten all the greek yogurt #gaspnumbertwo.
Although now that I think about it, it might have been me. Maybe. It’s not that I have an obsession with all things greek yogurt and eat a kilo of that stuff everyday… huh, why would you ever think so??
Anyway. Imaginary tzatziki and everything… this combo is to die for. Like, it must make an appereance in your next barbecue or else you might want to cry at the sight of you and your friends not having chicken souvlaki. You’ve been warned!
I might or might not have spent the past two hours crying at the thought of all these past Sunday barbecues which didn’t involve these kabobs <<<< I’ll leave it all to guess.
Let’s go on talking about all the things I like about these or else I will never ever end. Seriously folks – that list is endless!
1) We have the pretty obvious point that these kabobs are super yummy. All things Greek make my heart go 32478394 faster because obvious (delicious) reasons. And hey guys, the salad involves feta, FETA. Or as I like to call it, perfection in white cubes form. It is a thing.
2) The chicken doesn’t come out dry thanks to the greek yogurt/olive oil/lemon juice in the marinade. Is there anything worse than dry, tough chicken? I don’t think so.
3) These are the perfect healthy addition to any summer barbecue. C’mon: protein chunks covered in a protein-packed marinade and then accompanied by a salad full of fresh veg and extra protein, all of it drizzled with healthy fats in the form of glorious extra-virgin olive oil? Yeah, these scream “bikini season is here!!!”. And they also mean that you get to eat all the ice-cream for dessert. It’s a win win situation actually!
4) How easy to make are these?? All that you have to do is cut up the chicken, mix all of the marinade ingredients and dip the chicken cubes in that mix, wait for it to get all tender and tasty and finally, tell the man in your life to grill these to smoky perfection #awyeah.
(Man in your life = dad. Still no man with a beard in sight. Bummer)
You know, I would have grilled these myself, but I didn’t want to set my house on fire, so I thought that letting dad do all the hard work would be a lovely idea. Guess what – I thought wrong. He hasn’t stopped asking me to post this recipe ever since he put these kabobs on the grill.
He might just wanted his minute of fame.
Or maybe he wants y’all to enjoy a delicious summer meal as soon as possible.
Either way – I love you, dad. Your grilling skills are da bomb. Except for that one skewer that you reduce to ashes, but we’ll keep that our secret.
May you rest in peace, black chicken souvlaki kabob.
- 600 grams chicken breast, cubed
- 2 tbsp. lemon juice
- 2 tbsp. extra-virgin olive oil
- 200 grams 2% greek yogurt
- 1 + 1/2 tsp. dried thyme
- 2 tsp. dried oregano
- 2 tsp. garlic powder
- 2 tsp. salt
- a dash of pepper
- 3 tomatoes
- 1 cucumber
- 1 red onion
- 80 grams feta
- 60 grams kalamata olives
- a drizzle of extra virgin olive oil
- a dash of oregano
- salt to taste
- Mix all of the ingredients of the marinade in a bowl and stir to combine.
- Mix chicken cubes and the yogurt mixture and let it chill in the fridge for at least 6 hours (overnight is best!).
- Grill chicken kabobs until done.
- Chop all of the ingredients.
- Toss them into a bowl and drizzle with olive oil, salt and oregano.
I hope you guys have a wonderful weekend! I myself have this deadly English C2 exam tomorrow (which I’m going to fail eek), so I don’t think I’ll be around for the day. Wish me luck, please!