Grilling season is once again upon us!  It’s one of my favorite times of year.  Marinated meats sizzling on the grill, the aroma so incredible that you can almost taste it…there’s nothing better!  When my family was recently in Greece, we had the opportunity to enjoy lots of great Greek grilled meats.  The combination of lemon and herbs that flavors this Chicken Souvlaki is a staple in Greek cooking.   Souvlaki literally means “meat on a skewer” and is considered Greek street food, typically served on pita bread with tzatziki sauce. (Greek yogurt blended with shredded cucumber, garlic, olive oil and lemon juice or red wine vinegar)  Or leave it on the skewers and skewer some zucchini marinated in the same Rock Your World Lemon Marinade and serve with tzatziki sauce on the side.

Chicken Souvlaki

Monica

The combination of lemon and herbs that flavors this Chicken Souvlaki is a staple in Greek cooking.   Souvlaki literally means "meat on a skewer" and is considered Greek street food, typically served on pita bread with tzatziki sauce. (Greek yogurt blended with shredded cucumber, garlic, olive oil and lemon juice or red wine vinegar)  Or leave it on the skewers and skewer some zucchini marinated in the same Rock Your World Lemon Marinade and serve with tzatziki sauce on the side.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Chicken

Cuisine Barbeque, Greek

Servings 6 servings

Ingredients

  

• 6-8 boneless skinless chicken thighs (you can substitute breasts here, too. They are easier to work with, but the end result with thighs is a juicier and more flavorful dish.)
• 6-8 wood skewers soaked for 30 minutes in water
• 1/4 cup olive oil
• juice of one lemon 3-4 tablespoons
• 2 garlic cloves minced
• 1 teaspoon Dijon mustard
• 1 teaspoon Greek oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

 

• Remove excess fat from chicken and cut into 1 1/2 inch cubes. With thigh meat you may end up with uneven pieces (no worries)
• Combine all ingredients for marinade in a bowl and whisk until combined to a salad dressing consistency.
• Place cut chicken into a large resealable plastic bag.
• Pour marinade over chicken.
• Seal bag and squish marinade around to make sure it is evenly coated.
• Place in refrigerator for at least two hours and as long as all day.
• Make sure to turn the bag half way through.
• Remove from marinade.
• Skewer chicken onto wooden skewers. Try not to leave any dangling pieces, because they may burn.
• Sprinkle with salt and pepper to taste.
• Grill until cooked through.
• Remove chicken from skewers and serve on pitas with tzatziki sauce. Tomatoes and lettuce go well with them, too.