Chicken Souvlaki
A quick Greek marinade for boneless skinless chicken. Marinate and grill for a light supper!
Ingredients
Instructions
  1. Original Instructions (for skewers or kebobs): Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  3. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.
  5. Stacy’s Instructions: We do not cut the chicken into bite sized pieces and thread on skewers or kebobs. We simply grill the chicken breasts whole and slice once they come off the grill. Then we serve the chicken souvlaki in pita pockets or on top of a large Greek salad.
Recipe Notes

Stacy’s Notes: We adapted this from a recipe at AllRecipes.com. The original was for skewers, but we prefer to use two whole boneless skinless chicken breasts. We mix up the marinade in a ziploc bag and marinate in the fridge for 1-2 hours. Then grill on the outdoor gas grill until the chicken is done. We slice up into thin slices and serve over a Greek salad (romaine, feta, olives, cucumber, tomato, red onion, etc) or in pita pockets (with romaine, red onion, kalamata olives, feta, and homemade or store-bought tzatziki sauce). This is one of our favorite summer meals, very light and flavorful!

Stacy’s Notes #2 – We also like to make “pita mozz” pockets on the side. Take pita pockets and put slices of block mozzarella cheese inside and wrap in foil. Grill outside or place in oven until cheese has melted. Serve with the pita or salad and enjoy!