Thursday, September 29, 2016


Let's continue our tale of awesome beach condo meals from where we left it last time.  Our second cooking adventure of the journey was a beloved family recipe.

When I say family, I'm referring to my special someone's family.  I didn't have a reference point for souvlaki.  How was I to know that the journey would lead to yet another quick, cheap, and wonderful meal?

We ended up with two full dinners for four people and one lunch serving.  The leftovers were every bit a tasty as the first night.  It was minimal work, maximum taste.  A hearty meal with a light touch.  Let me take you on the journey.

Yield: 9 servings

  • 2 lbs boneless skinless chicken breasts
  • 1 cup olive oil
  • ½ cup fresh lemon juice
  • 4 cloves garlic
  • 2 tablespoons dried oregano
  • salt and pepper to taste
  • ½ Vidalia onion
  • 1 green pepper, chopped
  • Pita pockets
  • lettuce
  • tomato
  • olives
  • shredded mozzarella


Assemble the ingredients

Chop the pepper, garlic, and onion

Extract the lemon juice.  If you're cooking at home, hopefully you have a juicer on hand.  If you're in a beachfront condo, you've got some serious squeezing in store.

 Mix the olive oil and lemon juice.

Chop the chicken into small pieces.

 Put the veggies and chicken into a bowl and add the oregano, salt, and pepper.

Add the olive oil and lemon juice mixture.  Cover and refrigerate for six hours while you head to the beach.

When you're ready to come off the beach and get dinner, start by draining the sauce off the chicken and veggies.  Heat the sauce and let boil for a few minutes.

Cook the chicken and veggies in a medium skillet.

 Remove the sauce and let it cool.

 Slice n'dice the toppings

Fill the pitas with a little bit of everything and top with a spoonful of the sauce.

Eat them up.

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