Passport & Plate - Greek Souvlaki
Greece | Saturday, January 31, 2015 | 3 photos
Ingredients
1 chicken breast, cut into cubes
3 bacon rashers
1 tin pineapple pieces
rosemary
sea salt
Skewers ( soak in water for 20 min)
How to prepare this recipeCut chicken into cubes and roll the bacon around the chicken. Thread it onto a skewer. Next, thread a piece of pineapple. Alternate chicken with pineapple until the skewer is full.
Then sprinkle with dried rosemary and a little sea salt.
Grill for 20 min on hot grill until the chicken is cooked.
The story behind this recipeI was in Corfu about 2 years ago and I stumbled on this little souvlaki shop in the main shopping area. I stepped in and there in the window were these souvlaki sticks. I had never seen souvlaki done this way, with the chicken wrapped in bacon. I was just after a quick snack and little did I know that the quick snack I was about to have would be a taste sensation.
I sat down and ate them and they were the most delicious souvlaki that I had ever tasted. The bacon perfectly married with the chicken and the pineapple just adding a hint of sweetness to balance the whole thing out. The rosemary and sea salt danced across my tongue just to tantalize me and awaken the senses. It was such a simple street food but it tasted so good. I examined the method in which it was made and have been making it ever since.
The Greeks have many Gods, but what is the name of the Greek God of food? Oh well, I guess I will just dedicate this find to Diyonisis, it was a heavenly dish after all.
