Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.

From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs

Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Day 11 of 100 Days of Barbecue – Chicken Souvlaki

California, Domestic

Tonight’s dinner has been my favorite so far, and actually the second time I’ve made it this summer but the first time I’ve made it since Memorial Day when we started this. I grew up in Greek restaurant kitchens, so this meal was a staple growing up and thankfully when my husband started coming to my parent’s house for dinner when we were teenagers, he fell in love with it too. Chicken souvlaki is in regular rotation on our dinner menu always served with my tzatziki, occasionally in a bun or a pita, usually served on skewers with a rice pilaf and corn – which is exactly how I served it tonight! Find my tzatziki recipe over on day 5.



The secret to good souvlaki (if it’s even a secret) is to get it marinating in the morning. Full disclosure I’m often doing this still in my PJs at 7am so it’s sitting for as long as possible. I use a large pastitsio pan (I’d imagine if you’re not Greek you call it a lasagna pan) for this. I’m honestly not sure how much olive oil I use, but I fill the dish about 1″ deep. In true Greek fashion, I’m not 100% sure how much of anything I use. I can tell you I always use oregano, basil and rosemary. I can also tell you I sprinkle pretty much equal amounts over the surface of the oil until it’s pretty much covered. Then I whisk it up. I cube the chicken and slide it onto the skewers (usually ten pieces per skewer), and then roll it in the seasoned oil until it’s totally covered. From here you just cover the dish and stick it in the fridge until you’re ready to cook it.


Turning skewers on the grill can be tricky because they’re hard to get a hold of the skewers with an oven mitt but it’s also awkward to pinch and turn them with tongs. Once you develop a technique the challenge becomes about moving them around the heat evenly. Obviously, they’re going to brown faster over the flame, but they need to be cooked all the way through and no raw inside and charred on the outside. You’ll need to move them around pretty frequently and close the lid to use the grill as an oven for a while to be sure they’ll thoroughly cooked.

Tzatziki can be made the night before and pilaf can be happening with minimal supervision while you’re grilling. You can always just use a rice steamer to make rice while you’re outside if you don’t want to make a pilaf. This pairs well with corn, so you can either do corn on the cob on the grill or boil it inside. The nice thing about corn on the cob is if you boil it inside a little earlier, you can pop it in a very low oven while you’re grilling and it’ll stay warm without getting gross. Then just put everything out on the table when you’re ready to serve

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Day 5 of 100 Days of Barbecue – Top Sirloin Gyros

California, Domestic, Uncategorized

I know better, I really do. Gyros are made with lamb, not beef. I know people make them with beef, but usually I would never be a part of such a travesty. However, I had already started preparing the sirloin, which was actually sliced very thin, when the suggestion came up and then we all very much wanted a gyro! I had already made the tzatziki, and we had enough pita bread, so that pretty much sealed the deal.

All I did to the meat was give it a little bath in olive oil with oregano and basil and a little garlic. I grilled it for about 10-15 minutes and once it had rested, I sliced it into strips and served it with fresh tomatoes, onions and tzatziki. So simple, and so good. I think the real recipe here is the tzatziki, though keep in mind that most people also use dill and I tend not to.

Beef Gyros with Tzatziki

thinly sliced top sirloin (or whatever other cut of beef you’d like)
3/4 cup olive oil
1 tablespoon oregano
1 tablespoon basil
3 cloves garlic, minced


For the tzatziki
1 cup Greek yogurt
1/2 cucumber, peeled and diced very small
5 cloves garlic, minced

For the meat, I just whisked the oregano and basil into the oil and then placed the meat in the dish. There were so many pieces in the pack I had, so I flipped them over and made sure they were pretty evenly covered before I added the next one in. Then I sprinkled the garlic bits all over and mixed them all up a bit with a fork.


With the tzatziki the only ‘secret’ to it, is time. The earlier you make it in the day, the better it will be at dinner. A word of caution though, garlic gets stronger the longer it stands, so the next day it’ll be stronger (and in my opinion better), but the following day, it may be too strong for the average bear. ;)

If you like chunks of cucumber, you can go ahead and add them at the end. You really want to cut most of it really small and add all the juice from the cutting board as well. I often will take another 1/4 cucumber, peel it, and grate it on the smallest part of my grater to get some cucumber juice in there as well. The garlic, you can use the jarred minced garlic, or chop it yourself. If you’re using it from a jar, that liquid it’s floating in is good for flavor, so add a splash of that if you are so inclined.

Only 5 days into this project and I have so many fun ideas I can’t wait to try out!

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