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Ingredients - makes 4 to 6 servings
4-6 boneless, skinless chicken breasts
Marinade
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 tbsp red wine vinegar
1 tbsp finely minced garlic (or garlic puree from a jar)
1 tbsp dried oregano - Greek or Turkish is preferable
1 tsp dried thyme
Instructions
Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.
Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. 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. Put into refrigerator and marinate 8 hours or more.
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. 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.)
Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.
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