Souvlaki

Souvlaki
Yield
10-12Skewers
Yield
10-12Skewers
Souvlaki
Yield
10-12Skewers
Yield
10-12Skewers
Ingredients
  • 10 garlic clovespeeled
  • 2tbsp dried oregano
  • 2tsp dried rosemary
  • 2tsp sweet paprika
  • 2tsp each Kosher salt and black pepper
  • 1/4cup extra-virgin olive oil
  • 1/4cup dry white wine
  • 1each Juice of Lemon
  • 2each bay leaves
  • 2 1/2pounds boneless, skinless chicken breastfat removed, cut into 1 1/2 inch pieces
  • Tzatziki Sauce:
  • Sliced tomato
  • cucumbers
  • onions
  • kalamata olives
Yield:
Instructions
  1. Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse and blend until well combined. Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover with plastic wrap and let stand at room temperature for 30 to 45 minutes. For better results let sit longer or overnight in refrigerator.
  2. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings, and if you’re adding Greek salad or other sides, prepare those as well. (some sides like roasted garlic hummus may take longer, you can prepare those in advance).
  3. When ready, thread marinated chicken pieces through the prepared skewers. Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat. t. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 155° on instant read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). While grilling, brush lightly with the marinade (then discard any left marinade). Transfer chicken to serving platter and let rest for 3 minutes.
  4. Assemble grilled chicken souvlaki on to a plate served with Tzatziki sauce, veggies and olives.