Dope a$$ chicken thigh souvlaki

The Cen-Tex Smoker · April 18

1/4 cup EVOO. (Or your oil of choice)
1/4 cup soy sauce (weird for Greek food but it works in this one- I used 50/50 store bought/Japanese Crack)
juice of 1 lemon
3-20 cloves of garlic (crushed/grated/finely chopped…whatever)
2-5 TBSP fresh oregano (half that if using dried…but don’t use dried…seriously)
Equal amount fresh oregano reserved for post cook drizzle

2 lbs chicken thigh or pork tenderloin (pork shoulder is awesome too but the cook is a little different if you don’t want chewy meat)

drop your meat into the marinade for 2-6 hours (there is a lot of acid in the marinade, so longer is not necessarily better)

skewer it up, grill at 400-ish, turning when you get good color on the fire-facing side. I lay skewers on the frame of my adjustable rig a little elevated in the dome with no grid but you do you.

Remove from skewer and Drizzle with chiffonade cut oregano on cutting board/serving dish

we made homemade hummus and naan with blistered cherry tomatoes

We served it on naan, schmeared with hummus, topped with goat feta, blistered cherry tomato, and micro greens (micro greens very optional and not traditional…but we had some that needed to go)

this $hit was delicious and pretty easy.

lkapigian · April 18

Amazing as Always!!

lousubcap · April 18

Rolling in hot. Great post.
Glad you have recovered from the darkness of last week...

Legume · April 18

You know, I see these posts from you and I always look at the date, expecting it's some old chestnut of a post from 2012 that someone just found. But no, you're cooking again, you're posting again. The forum must be on its way back.

The Cen-Tex Smoker · April 18

lousubcap said:

Rolling in hot. Great post.
Glad you have recovered from the darkness of last week...

It has been…quite a few weeks (months, year).

Botch · April 18

The Cen-Tex Smoker said:

2-5 TBSP fresh oregano (half that if using dried…but don’t use dried…seriously)
Equal amount fresh oregano reserved for post cook drizzle…

Apparently “fresh” oregano is my own personal Cilantro; I can’t stand the stuff. It doesn’t taste like oregano to me at all, it tastes like weeds. I use dried, both Mexican and Italian, all the time but the fresh stuff, nope (for me).
And, of course, which herb is it that is the only one I can keep alive in a pot all summer long? Of course: oregano (BotchLuck™️). Anyone looking for a no-longer-used set of ceramic herb pots?