Kalyn's Chicken Souvlaki

From KalynsKitchen.com


This is traditionally made with lamb, but is also good with beef or pork chops. This Greek recipe is good served with Tzatziki sauce made from yogurt, cucumbers, onions, garlic, and dill. The recipes could also be used in gyros (pronounced yeeros) which I’ve tried and liked. The meat is placed in a soft flat bread, with lettuce and tomatoes and topped with Tzatziki – mouthwatering!

-AC

Chicken Souvlaki

Makes 4-6 servings

4-6 boneless, skinless chicken breasts

skewer sticks (if using wooden, soak in water first)

Marinade:

1/2 cup olive oil

1/2 cup fresh squeezed lemon juice

1 T red wine vinegar

1 T finely minced garlic (or garlic puree from a jar)

1 T dried oregano (use Greek or Turkish oregano)

1 tsp. dried thyme

Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.

Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 8 hours or more.

To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn't spin around on the skewers. Spray grill with nonstick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)

Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.

Serve with Tzatziki Sauce.

In a conversation with Elaine Mezzo who runs a bed and breakfast in John Day she suggested alternating vegetables and meat on the kebobs, like green and red bell peppers and mushrooms with a little salt and pepper and brushed with olive oil. Also, brush pita bread with olive oil and crisp on the grill to serve with the sauce. Thanks Elaine!