Mediterranean Weekend at the Still Site

This past weekend was Mediterranean cuisine around the Still Site.  Things started off Friday night with shrimp sautéed with olive oil, minced garlic, fresh spinach, tomatoes and onions.  The shrimp was seasoned with Triton Greek Seasoning from Blackbeard Spice Company.  Yellow rice was the perfect complement to this disk.  Absolutely amazing! 

On Saturday, we made Chicken Souvlaki.  Four large boneless chicken breasts were cut up and marinaded for 7 hours in olive oil, white wine, lemon juice, white vinegar, oregano, and fresh rosemary and thyme.  After seasoning with Stav's Souvlaki seasoning, the chicken was then skewered and cooked over B&B Oak/Hickory charcoal on the Weber Kettle.  We served with pitas warmed on the grill, a mixture of tomatoes & onion that was hit with some balsamic vinegar and homemade Tzatziki sauce.  This dish came out so well, I think we could hold our own with many Greek restaurants.  Definitely a repeat.  Check out our Facebook page for pictures and reels of this cook.

All the spices/seasonings used in this dish are available right here at stillsitebbq.com!  Get yours today.