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Chicken souvlaki
Using chicken is the easiest way to make souvlaki at home as it requires the least time to marinate. I prefer using dark meat because it’s tough to overcook and is more tender and succulent.
SERVES
2
TO
4
Ingredients
- ¼ cup, extra virgin olive oil (60 milliliters)
- 2 cloves garlic, minced
- 1 teaspoon dried Greek oregano (5 milliliters)
- 2 tablespons chopped fresh parsley (30 milliliters)
- 1½ tablespoons chopped fresh mint (22 milliliters)
- Grated zest and juice of ½ lemon
- 4 boneless, skinless chicken thighs, cut into 1-inch pieces
- sea salt and freshly cracked black pepper 1 red pepper, cut into 1 ‘ pieces, optional to add to skewers
- salt and pepper to taste
- Tzatziki, for serving
- Pita bread, for serving
- Bamboo or wooden skewers
Directions
- In a large bowl, combine olive oil, garlic, oregano, parsley, mint, lemon zest and juice.
- Add chicken pieces and toss to coat.
- Cover and refrigerate for 30 minutes.
- If using wooden skewers soak them in water while chicken is marinating to prevent burning.
- Preheat oven to 375 D.
- Thread chicken evenly onto four skewers adding a few red peppers on each skewer for colour, if desired.
- Season the chicken with salt and pepper.
- Lay skewers on a parchment lined baking sheet and bake at 375 D for 12- 15 minutes, turning to get even colour, until juices run clear .
- Serve with tzatziki sauce and pita bread.
