This is so simple it barely deserves a blog post.
Except it does because everyone loves it.
The Older Adults Community Kitchen that I lead made this the other day and they were raving it about it. How tender, how flavourful. After remembering how simple this recipe is, I decided it was time to get my daughter in the kitchen to try her hand at this.
We gathered the simple supplies and she got to work- juicing the lemons with my fun squeezing tool, smashing the garlic clove with the bottom of a mug to release its wrapper, crushing said garlic in a nifty press, measuring out the oregano and fork-whisking the marinade together. All simple tasks for an adult used to being in the kitchen- but exceedingly important tasks for kids wanting to learn some basic kitchen skills.
I love seeing the pride that ensues when the kids help to create a meal. I love the ideas that flow and the creativity that cooking can ignite.
Tonight it was adding peas to the couscous. She suggested it, thinking it would be a good idea and, of course, she was right. She was in charge.
These small opportunities in the kitchen, building skills and confidence, lead to life-long rewards. I can't wait to see what is ahead for this budding chef.
Simple Chicken Souvlaki
Serves 4
This marinade can be also be tossed on assorted veggies, such as zucchini and bell peppers, before before roasting or barbecuing. To save time, prep a few freezer bags of prepared marinade and chicken and freeze for future meals. For ease of preparation, you can skip cubing the meat and keep them whole. But my daughter would suggest that skewers make this all the more fun. Serve with rice or couscous and a salad or grilled veggies.
1/4 cup olive oil
1/4 cup lemon juice
2-4 garlic cloves, crushed or finely minced
2 tsp dried oregano
3/4 tsp each: salt & pepper
2 chicken breasts, cubed
Optional: Wooden skewers, soaked in water for 30 minutes.
1. Whisk all ingredients together in a measuring cup or small bowl (or in a freezer bag).
2. Add cubed chicken and toss to coat in marinade. Let stand for at least 20 minutes at room temperature or for several hours in fridge.
3. Thread onto skewers and cook on barbecue or broil in oven on foil-lined baking sheet, turning once or twice, until cooked through.
