An early holiday on the table!

 Now it is very little to leave for holidays in Crete.
And already I feel in my nose the aromas and perfumes not only of the sea but also of what I will find every day on my table!

And seeing that Thursday was a festival (Ascension) I took the opportunity to heat the embers in the garden.
Result? A nice saucer of souvlaki!

Preparation:

Nothing earth-shattering or comparable to that Monday I will get to sample in various Giorgioupoli taverns and surroundings but ... I start to prepare myself morally!

First I sliced ​​into fairly regular pieces of chicken breast.
Then I proceeded to the spice (could not miss the oregano that I bring from Crete every year) and marinating.

After half an hour of marinade I skewered the pieces of chicken, folded in two, on small metal skewers
(the small ones, made of wood, are also ideal but ... so that they do not burn vans left in the water for at least a couple of hours).

Not to limit myself only to meat, apart from I fired gods tiropitaki to be used as an appetizer and, even if it does not have much to do, I cooked peppers in the pan to accompany the skewers.

As soon as the embers reached the ideal temperature I made my souvlaki go well ...

... and here they are finally on the table, accompanied by some peppers in the countryside; aside, a small bowl of tzatziki.

Son lasted very little ... but fortunately I had also a beautiful fruit cake waiting for me!

ADVICES AND NOTES:

• Of the souvlaki I have never published a real recipe; but a more detailed description of the explanation can be found here: The souvlaki.