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I woke up at 4 am. My bed was rocking back and forth. Images of the movie The Perfect Storm came to mind. I was sure my life was over! Too scared to open the balcony doors, and too dark to see anything anyway, I imagined the 30 foot swells that were going to tip us over as I fitfully fell back to sleep. I awoke the next morning to sun peeking through the blinds, and ventured a look outside. With the boat still rocking, imagine my surprise to see tiny, 3 foot waves of the most beautiful blue you could imagine. Yes, I survived my first Caribbean cruise. When I mentioned I was taking my first cruise, everyone said “You won’t even feel the boat moving, and the food is fantastic.” Well, they were half right! 
The food on our ship was abundant. I wandered through the offerings before choosing my meal every day. There was fresh fruit, grilled vegetables, carving meats, salads, cheeses, breads, pastries, plus prepared foods. You have a taste for Italian food, check. You want Mexican, check. Asian, Caribbean, German, American, check, check, check and check. In addition to that, you could go to one of the restaurants on board, sit down, and order off a menu that changed every night. Besides being perfectly prepared, the food was displayed beautifully, with fruit and vegetable carvings at every turn. Even with all these choices, I found myself being drawn to Souvlaki almost every day for lunch. I currently have an obsession for Tzatziki sauce! Please enjoy my version of Chicken Souvlaki with Tzatziki.
Chicken Souvlaki with Tzatziki
- 1 ½ pounds chicken breast, cut into bite size pieces
- 1/4 cup olive oil
- Juice from 1 fresh lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- salt and pepper
- 1 small cucumber, peeled and grated
- 1 cup plain full-fat Greek yogurt
- 1 large garlic clove, finely minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- pita
- tomatoes, thinly sliced
- red onions, thinly sliced
- Combine all ingredients, marinate in refrigerator for two hours, occasionally stirring.
- Thread chicken onto skewers, discard marinade. Grill chicken over medium heat until cooked through and slightly charred.
- Grate the cucumber and drain through a fine mesh sieve. Combine all of the ingredients. Cover and refrigerate.
- Wrap chicken and sauce in a pita with thinly sliced tomatoes and red onions.