CHICKEN SOUVLAKI

INGREDIENTS:
4-6 boneless, skinless chicken breasts  (You can cut the marinade in half for only four chicken breasts.)
MARINADE INGREDIENTS:
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
DIRECTIONS:

1. Trim all visible fat and tendons from chicken breasts, then cut each piece into 5 or 6 crosswise strips. (I made the strips about 1 inch thick.)
2. Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.
3. Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon.
4. 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.
5. Put into refrigerator and marinate 6-8 hours or more.
6. 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.
7. Spray grill with non-stick 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.)
8. Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks.
9. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.

FULL RECIPES

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