Mini Souvlaki Skewers with Feta, Yogurt and Dill Dip

"Summer afternoon- summer afternoon; to me those have always been the two most beautiful words in the English language." Henry James

Hiya followers! Isn't the weather oh so nice?!
Today I just had to get out and soak up the sun for a little while! I decided to do some weeding in the garden and before I knew it, I had gone back inside to grab my camera to take some pictures of the exciting goings on around the backyard! I know I'm not a professional photographer, but taking photos makes me happy, especially on a gorgeous, sunny summer day!
A day like to today is perfect for a BBQ and one thing that I absolutely love is souvlaki. The scent of these tasty skewers on the grill takes me right back to the summer festivals around Hamilton I loved to attend as a teenager and to the couple of times I've been to Greece. All I need to do is close my eyes and I can imagine I'm back on a Greek island... Busy narrows streets, white washed walls and little restaurants layered up the side of a rocky island with smoky BBQ grills. The air is heavy with the scent of lemon and oregano, small patios have simple furniture with bright and colourful table clothes and the sparkling blue water of the Mediterranean is stretched out in front of me, with tiny ferry boats far below taking their passengers to the next island and awaiting adventure. One day I will return, but for now, just having delicious souvlaki on the BBQ is good enough for me! Enjoy the recipes and if you don't mind, I also included a few of my pictures from today's backyard photo shoot! Bye for now!

Mini Souvlaki Skewers with Feta, Yogurt and Dill Dip
(makes 18)

450 gr. (1 lb) boneless pork, lamb, chicken or turkey
2 tbsp. good quality extra virgin olive oil
2 tbsp. lemon juice, fresh squeezed
2 garlic cloves, finely chopped
1 1/2 tsp. dried oregano
Sea salt and fresh ground pepper

　Cut the meat into 36 cubes, 2cm or 1 inch in size. Place the pieces into a bowl and add in the rest of the ingredients. Marinate and chill for at least 1 hour and up to 24 hours.
Thread 2 cubes of meat onto 18 skewers. Broil, grill or pan fry the souvlaki skewers until the meat is fully cooked, about 4 to 5 minutes per side. Sprinkle with sea salt as the skewers are cooking. Serve with the feta, yogurt and dill sauce.

Feta, Yogurt and Dill Dip

1/2 cup plain yogurt
1/4 cup feta, crumbled
2 tsp. good quality extra virgin olive oil
2 tsp. fresh dill, chopped
1 tsp. lemon juice, fresh squeezed
Pinch of sea salt

In a bowl, mash the yogurt and feta cheese together. Stir in the rest of the ingredients until well combined. Cover and chill until needed. Enjoy!