Souvlaki Chicken
SKILL LEVEL :
Easy and quick,SKILL LEVEL :
Requires marinating or resting timeClick to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Souvlaki chicken is typically served with Tzatziki Sauce, although I love souvlaki served with Ottolenghi's Burnt Eggplant and Yogurt Dip even more. Although this eggplant dip is not Greek, I find it it is a fabulous condiment for souvlaki chicken.My Favorite Cocktail to Serve with Souvlaki Chicken
Aperol Spritz
Souvlaki Chicken
Prep
Cook
Total
Yield 6 Servings
Traditional Greek souvlaki chicken makes for an easy, flavorful and casual meal. Serve with Tzatziki sauce or Ottolenghi's Burnt Eggplant and Yogurt Dip.
Ingredients
- 6 cloves of garlic
- 1 T dried oregano
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Kosher salt and fresh ground pepper to taste
- 2 pounds skinless boneless chicken breasts
Instructions
- Combine garlic, oregano, lemon juice and red wine vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper to taste. Set aside.
- Cut chicken into 2" pieces. Put the chicken pieces in a ziplock bag or in a shallow container to marinate. Pour marinade over the chicken, seal or cover and refrigerate for 24 to 48 hours, or whatever time you have. Just a few hours will be good if that's all the time you have.
- Heat the grill to medium high and cook the skewers, turning periodically for 10 - 15 minutes until cooked through.
- Serve with warm pita bread and Tzatziki sauce or Burnt Eggplant and Yogurt Dip Ottolenghi.
Courses Dinner
Cuisine Greek
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