My family and I love Greek food! We became accustomed to it during the years we lived in Chicago. In fact when my husband and I moved there and I was pregnant with our first son almost once a week we went to a little Greek spot in our neighborhood. It was there I was introduced to saganaki, a Greek cheese melted in a small frying pan until bubbling, flambeed at the table with a shout of “opa!”, and the flames extinquished with a squeeze of fresh lemon juice. Eaten with a piece of good bread this was my favorite appetizer.

Then we would order a bowl of avgolemono (egg lemon soup), the likes of which we have never found duplicated in all the many versions we have ordered since. And we have ordered many over the years.

It was at this little cafe with the not unlikely name of “The Parthenon” that we enjoyed our first authentic Greek salad, Greek style chicken, lamb, and gyros, among other dishes.

When we moved to our new home in the DC area many years later how ecstatic we were to discover that a little Greek restaurant called “Athens Grill” had made itself a home in a developing nearby shopping strip!

We became regular customers immediately, but this time accompanied by both our sons. Let me just say that to this day when they visit from San Francisco and Los Angeles their trip “home” is never complete without a stop for lunch or dinner at “Athens Grill”. And I’m happy to report that Athens Grill remains a thriving business today, 20 years later.

One of their favorite items to order is the Chicken Souvlaki. My own version of souvlaki is a dish I will make at home frequently. The marinade has all the flavors of Greek cooking that I love… fresh lemon juice, fresh garlic, oregano and olive oil. Pork or lamb could easily be substituted for the chicken. Serve in a pita accompanied with feta cheese, and calamata olives. Pass tzatziki sauce if you like.

Chicken Souvlaki (serves 4)

4 bamboo or metal skewers, 8 inches long (soak bamboo skewers in water for 15 minutes to prevent burning when placed on grill)

4 boneless and skinless chicken breasts (about 2 pounds), cut into 2 inch chunks

Marinade

½ cup fresh lemon juice, and a few slices of fresh lemon

2 tablespoons red wine vinegar

½ cup extra virgin olive oil

2 shallots, minced

2 tablespoons fresh garlic, crushed or finely chopped

2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

Kosher salt

Freshly ground black pepper

Salad

3-4 cups shredded lettuce (romaine or iceberg)

1 small thinly sliced red or white sweet onion

3 large tomatoes, medium dice

½ large seedless cucumber, medium dice

Vinaigrette dressing

scant ½ cup extra virgin olive oil

2 and ½ tablespoon red wine vinegar

1 teaspoon dried oregano

Kosher salt and freshly ground pepper to taste

4 slices pita bread

feta cheese, crumbled

calamata olives

tzatziki sauce

Combine the marinade ingredients and pour over the chicken chunks in a bowl. Toss well to cover and refrigerate for 3 hours or overnight.

Thread skewers with chicken pieces, and allow to rest while you prepare the salad.

Prepare the salad. Combine the dressing ingredients and mix well to blend. Toss salad with vinaigrette.

On a hot grill lay skewers, brushing frequently with marinade, and turning often. Cook for 10 minutes or until done. Chicken should be tender, but not pink.

Brush pita bread lightly with fresh olive oil and grill on both sides til toasted.

Remove chicken from skewer and place on grilled pita with salad, feta cheese, calamata olives. Pass tzatziki sauce if you like.