Believe or not, I still cook these days! I know you wouldn't know it from this blog, but it happens. While on my daily inspection of "the garden", I realized that I never use the oregano that I grow very often. I wanted something to let it shine. And since it's summer, we're in grilling mode. Oh wait, we grill year round. Nevermind.
This is so ridiculously easy and very tasty. Really. If you haven't discovered Greek yogurt yet, I ask where have you been? You need to get on that bandwagon. Even the lower fat version is good (which is what I buy)--but it takes a lot of restraint not to buy the full fat version because it is so, so, good. No wonder why those Mediterraneans always look so happy. They are eating the full fat yogurt.
original recipe source and inspiration found here
1 pound of chicken breast, cubed
1/2 cup plain Greek yogurt (or regular ole plain yogurt works just as well)
3 TBSP olive oil
2 garlic cloves finely chopped
zest of one lemon
juice of one lemon
1-2 TBSP chopped oregano (I'm referring to fresh oregano)
Salt and pepper
Mix yogurt, juice, zest, garlic, olive oil, and oregano together. Add in chicken and stir to thouroughly coat. Personally, I'd let this marinate overnight, but probably a good 3-6 hours would be ok if you are short on time.
Thread the meat on to skewers. Don't rinse off the yogurt or anything, a lot of it will drip off while you are putting the meat on to the skewers. After all the meat is on the skewers, generously sprinkle with sea salt and freshly ground black pepper.
Grill to perfection. Depending on what size your chicken cubes are, this could take anywhere from 5 to 10 minutes per side.
Serve in a pita with fixins', atop a Greek salad teeming with feta cheese and a lemon vinaigrette, or on top of rice and veggies. You choose.