This Greek-inspired dinner brings the flavors of Mediterranean cuisine into your homes. Garlic, oregano, lemons, and olive oil make up for this dish’s clean, simple, and fragrant taste.
Begin by whisking up a simple marinade. In a bowl combine lemon juice(use the rinds too), dried oregano, dried thyme, chopped garlic, and freshly-cracked black peppercorns. These are among the staple ingredients used in almost all Mediterranean recipes. This marinade would work well with practically any component from pork, or fish, to vegetables. Use it for your grilled souvlakis, as a fresh vinaigrette for salads, or as a quick marinade for seafood ceviches.
You may also add in an assortment of chopped herbs as you prefer. Just make sure that your choice of herbs well-complement your main ingredient. Examples of classic protein-herb pairings would be lamb and rosemary, pork and sage, beef and marjoram, seafood and dill. These are not strict guidelines though, leaving you free to be as creative as you desire.
Add in the chicken thighs to marinate and leave refrigerated for a minimum of four hours. Don’t add in salt yet at this stage. Doing so will draw out the moisture from the chicken, leaving it to turn out dry. Except when brining for two or more days, wherein the meat actually undergoes a process of reverse osmosis(sucking back in all the moisture drawn out by the salt solution), it is best to leave out the salt until close to cooking time. This tip holds true for marinating all types of meat and poultry.
Want to make this recipe? Full, printable instructions start on the next page, including the list of ingredients and measurements! Plus, more pictures of me cooking and some stellar photos of the final dish 🙂