.: evil jungle prince :.

As I'm not a huge fan of chicken, I experimented with this recipe with a sense of hesitation. I was actually proceeding with the goal of using up the remainder of my anaheim peppers and to make use of the lemons outside which have just turned fully ripe recently, but to my surprise I ended up absolutely loving this dish. Using up ingredients and turning out a great meal is definitely a win-win!

Even better, it was quick and easy to prepare. Cypriot style oregano chicken (kotopoulo me rigani) can be prepared as follows:

1. Cut chicken breasts into cubes and marinate in a mixture of 4 tsp Greek olive oil, 2 tsp dried Greek oregano, salt, and pepper to taste. Cover bowl and allow to sit for two hours in the refrigerator.

2. Skewer the marinated cubes and any fresh vegetables you have on hand -- I used anaheim peppers which I felt really made this dish special. Tomatoes, mushrooms, or zucchini would also be great.

3. Grill skewers for 15-20 mins, turning frequently.

I served mine with some Greek style spinach rice -- this is also very easy to prepare and makes for a hearty meal:

1. Place 1/2 cup of Greek olive oil in a pot and briefly fry 2 cloves garlic and 1 minced onion.

2. Add 2.5 cups water, a bunch of spinach, and a bunch of dill. (Okay to use canned spinach or dried dill if you don't have fresh on hand.) Bring to boil.

3. Add 1 1/4 cups long grain rice, stir in. Add salt and pepper to taste. (I used about 2 tsp salt.) Cover and simmer on low.

4. When the rice is done, serve with freshly squeezed lemon juice on top.