| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Lemon juice (use real lemon) or red wine vinegar (I use half of each) |
| 1/4 |
c |
Red wine |
| 1/2 |
ts |
Minced garlic (I put more like 1 T.; I luvs me some garlic) |
| 1 |
tb |
Oregano |
| 3 |
|
Whole Chicken Breasts cut into 1" squares. |
|
|
Store bought Pita Bread |
|
|
Olive Oil |
|
|
Dab of butter |
INSTRUCTIONS
GRILLED PITA
From: Claudia Knowles <KnowlesCM7@AOL.COM>
Date: Sun, 14 Jul 1996 05:30:06 -0400
Let marinade for at least 3 hours. Then take skewers and put onion,
chicken, mushroom, chicken, green pepper, chicken. Do this for until all
the chicken is used up. I don't like to make these until the guests come
over. Participation required. I also like to use different colors of
peppers - orange, red,etc. Grill these and brush with the leftover
marinade. Be sure to constantly rotate. Will take about 15 minutes.
Grilled Pita: This is absolutely required when making chicken soulvaki.
Grill the pita bread until they are kinda toasty on the outside. Don't
turn up the burner too high! Pita should be brought to the table warm.
EAT-L Digest 13 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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