Grilling Greek
Grilling out is a great way to entertain while keeping it easy, and these Mediterranean treats can be the highlight of your next BBQ. Tender and flavorful Chicken Souvlaki, skewered vegetables and these delicious Kafta Kebobs are easy to make — and like most Mediterranean recipes, herbs and spices are what make them a crowd favorite. Wrap them in a thin flat pita bread topped with tzatziki sauce or hummus or they are nice on their own paired with tabouli and a variety of Mediterranean side dishes.
Chicken Souvlaki:
3-4 boneless chicken breasts
4 garlic cloves minced
3 tbsp fresh oregano leaves chopped (you can use dry but cut the quantity in half)
¼ cup lemon juice
2 tbsp fresh parsley leaves chopped
1 tsp cumin
1 tsp red pepper flakes (less if you don’t like a little heat)
4 tbsp olive oil (good quality extra virgin)
Pinch of salt and pepper
Directions:
Prepare the marinade by adding all the ingredients except the chicken into a large bowl and mix well.
Cut the chicken into 2-inch cubes.
Add the chicken to the marinade making sure all the cubes are coated.
Cover with plastic wrap and place the marinade in the refrigerator for at least 30 minutes to tenderize the meat and make it flavorful. It can also marinade overnight.
When you are ready to grill, preheat the grill to 400 degrees.
Skew about 5-6 pieces of chicken per skewer. Leave space on each end for easy handling. If using wooden skewers, soak skewers ahead of time.
Place the skewers on the preheated grill for approximately 3 minutes per side turning a quarter at a time.
Vegetable skewers:
4 tbsp extra virgin olive oil
1 tsp garlic powder
2 tsp dry oregano
Salt and pepper to taste
1 Red, Yellow, and Orange pepper (cut into 3-inch squares)
1 Yellow squash (sliced into ½ inch round pieces)
1 Zucchini (sliced into ½ inch round pieces)
10 mushroom caps (baby bella works great)
10 cherry tomatoes (you can use a variety of colors or all red)
1 red onion (quartered into 2-inch pieces)
Directions:
Mix the first four ingredients together to make a marinade.
Place the vegetables in a large bowl and poor the marinade over the vegetables making sure all are well coated.
Begin skewering the vegetables. Start with the hardier ones such as the onion or the zucchini. Alternate vegetables until the skewer is 1 inch from the top.
Preheat grill to 375 degrees.
Place the skewers on the preheated grill. Cook about 5 minutes on each side.
Kafta Kebobs:
2 lbs. ground beef - make sure it is not more than 85% lean (or half ground beef and half lamb)
1 Yellow onion finely chopped (you can use a food processor or you can also grate)
1 Bunch of fresh curly parsley, chopped
3 Cloves minced garlic
1 tsp allspice
1 tsp paprika
1 tsp cumin
Pinch of salt and black pepper
Directions:
Mix all of the above ingredients until well incorporated.
Depending on the size of your skewer, take a palm size scoop and form a long tube shape about 3-inch diameter.
Place a skewer longwise through the middle. Continuing to press the meat tight to fit the skewer.
Preheat grill to 375 degrees.
Carefully place the skewers on the grill. Cook for about 10 minutes turning occasionally to make sure it is browned on all sides.
Pairing ideas:
Tajiki
Hummus
Sliced cucumbers
Tabouli
Feta Cheese
Olives
Pita bread
Sliced tomatoes
Greek potatoes
Maria Minden Telfer is a self-taught home cook who when not working, enjoys cooking for friends and neighbors.
