For the souvlaki skewers

• 45 ml (3 tbsp) olive oil
• 30 ml (2 tbsp) lemon juice
• 15 ml (1 tbsp) red wine vinegar
• 2 garlic cloves, finely minced
• 5 ml (1 tsp) dried oregano
• 2.5 ml (½ tsp) salt
• Freshly ground black pepper
• 450 g (1 lb) chicken breasts, cut into cubes

For the poutine

• 1 bag wedge fries
• 1 packet Bergeron poutine gravy mix

For the Greek salad

• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) lemon juice
• 5 ml (1 tsp) red wine vinegar
• 2.5 ml (½ tsp) dried oregano
• 2.5 ml (½ tsp) salt
• Freshly ground black pepper
• 1/2 English cucumber, diced
• 250 ml (1 cup) cherry tomatoes, halved
• 80 ml (1/3 cup) pitted Kalamata olives
• 60 ml (¼ cup) chopped red onion

To serve

• Bergeron Brins de Gouda cheese curds
• Fresh oregano, to taste (optional)

For the souvlaki skewers: In a large bowl, combine the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Add the chicken cubes and toss well to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours. Thread the chicken onto
skewers. Grill on the barbecue, in a grill pan, or under the oven broiler, turning a few times, until the chicken is cooked through and nicely browned. Let rest while preparing the remaining components.

For the poutine: Cook the fries according to the manufacturer’s instructions. Meanwhile, prepare the Bergeron poutine sauce according to the package directions.

For the Greek salad: In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Add the cucumber, cherry tomatoes, red onion, and olives, then toss gently.

To serve: Divide the hot fries among 4 plates or serving bowls. Top with Bergeron Gouda Cheese Curds, then spoon the hot sauce over the cheese. Add the Greek salad to each portion, then top with one or two chicken skewers. Garnish with fresh oregano, if desired, and serve immediately.