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Souvlaki

Print Recipe
Servings: 10 Skewers
Ingredients Method

Ingredients
  

  • 10 garlic cloves peeled
  • 2 tbsp dried oregano
  • 2 tsp dried rosemary
  • 2 tsp sweet paprika
  • 2 tsp each Kosher salt and black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup dry white wine
  • 1 each Juice of Lemon
  • 2 each bay leaves
  • 2 1/2 pounds boneless, skinless chicken breast fat removed, cut into 1 1/2 inch pieces
  • Tzatziki Sauce:
  • Sliced tomato
  • cucumbers
  • onions
  • kalamata olives

Method
 

  1. Blend the garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice in a small food processor. Place the chicken in a bowl with the bay leaves and add the marinade. Toss to coat, cover, and refrigerate for at least 30–45 minutes or overnight.
  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. Thread the chicken onto the soaked skewers. Discard the marinade that held the raw chicken. Lightly oil the grill grates or griddle and heat over medium-high heat. Cook the skewers, turning to brown all sides, until the center of the largest pieces reaches 165°F (74°C) on a food thermometer. Cooking time varies with the size of the pieces and the heat of the grill. Transfer to a clean platter and rest briefly before serving.
  4. Assemble grilled chicken souvlaki on to a plate served with Tzatziki sauce, veggies and olives.