Barbequed Greek Style Chicken with Mediterranean Potato Salad
120 ml olive oil
3 cloves garlic, chopped
2 g chopped fresh rosemary
2 g chopped fresh thyme
6 g chopped fresh oregano
2 lemons, juiced
1820 g chicken, cut into pieces
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat Barbeque for high heat.
Oil the Grill grid on the barbeque. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Mediterranean Potato Salad
900 g potatoes
1 green bell pepper, finely chopped
1 cucumber, sliced and quartered
60 g sliced red onion
225 g crumbled feta cheese
1 lemon, juiced
120 ml Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, remove the potato peel and cube.
In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.