Cubes of chicken are marinated in red wine vinegar, lemon juice, garlic, oregano and olive oil, and then skewered and gril...
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The texture, especially when it comes to chicken, will never be the same the next day when you reheat. Reheating in a pan with a touch of water is fine. Just heat over medium to medium-low until heated completely through. The longer you let it cook, the tougher and drier it will become.
I prepared this (with help) for approximately fifty people at my graduation reception. I made the souvlaki (grilled), tzatziki, and homemade pita bread with the Greek Salad.
Everyone loved it and I had many many requests for my special recipe!!
I've made this wonderful dish two times in the past two week. The chicken was so delightfully tender and delicious both times. I also tried the marinade, minus the garlic, on Mahi Mahi with similar results. The chicken is so flavorful that we didn't feel like it needed any dipping sauce. I served the souvlaki with roasted beets, carrots and brussel sprouts.....yummy. Thanks Rouxbe.
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