Greek Chicken Souvlaki
Chicken Souvlaki prepared for the grill are made with a Greek marinade and drizzled with grilled lemon juice.
Ingredients
- ⅓ cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon dried oregano
- 4 garlic cloves crushed
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 - 5 boneless chicken breasts approximately 1 kg
- 2 lemons halved and drizzled with olive oil, for grilling
- 1 container store-bought tzatziki sauce for dipping
Instructions
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Soak bamboo skewers in water for at least 30 minutes
or longer. -
In a large bowl (which will ultimately fit all the cubed chicken) whisk together the marinade ingredients: olive oil, lemon juice, oregano, garlic, paprika, salt and pepper.
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If the chicken breasts have tenders attached, remove them and reserve tenders for another use. Cut chicken breasts into 1 – 1 ½” cubes. You should get at about 30 - 36 pieces. Transfer the cubed chicken to the large bowl with the marinade. Toss to combine well, cover and refrigerate for 10 minutes.
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Spear each skewer with at least 5 - 6 cubes of chicken, butting them tightly. Place the skewers in a rimmed baking dish. Cover tightly with plastic wrap and refrigerate to marinate for at a few hours or overnight.
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About 30 minutes before grilling, remove the souvlaki from refrigerator and let sit at room temperature. Slice the lemons in half and drizzle the cut sides with a little bit of olive oil and place them on a separate plate.
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Grill souvlaki and lemons (cut side down) on a medium-high pre-heated BBQ for about 6 minutes on each side for a total of 12 minutes or until the chicken is cooked through and no pink remains and the lemons are charred. Check on the lemons, they may need to be removed sooner if they are charring quickly. Place souvlaki and lemons on a platter and tent with foil. Let rest for 5 minutes before serving. Just before serving, squeeze the
grilled lemon juice over the souvlaki.