Greek Chicken Skewers – “Souvlaki”
Long days, blistering heat, crowded seaside towns, never ending supply of fresh fruits and vegetables, grilling outside while the dogs romp in the yard —
. . . trips to Greece . . .
Yes – these chicken skewers are inspired by our trip to Athens and Santorini.
I mean, our amazing trip to Athens and Santorini.
I go into all the gory details here.
If I wasn’t eating watermelon and feta salad, I was having grilled chicken for dinner.
And from personal experience I can tell you Greek chicken skewers are a great choice for entertaining a crowd —
Whip up a simple marinade, toss the chicken chunks in, marinate for 30 minutes or so (I usually let them go longer), stick ‘em on a skewer and grill.
But why stop there?
They are especially delicious accompanied by tzatziki and flatbread.
We recently had a small gathering at our house — I also included watermelon salad, orzo salad and lemon cake.
Treat your family and friends to a Greek-inspired summer feast!
Enjoy! – The Recipe Wench
- 2 pounds boneless/skinless chicken breast, cut into 1-2 inch chunks (about 5 medium breasts)
- 2 tablespoons dried oregano (or you can use 3 tablespoons chopped fresh oregano)
- 5 garlic cloves, minced (more or less to taste)
- 1/4 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1/2 teaspoon cumin powder (more or less to taste)
- 3 tablespoons fresh minced parsley
- 1/2 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 1 teaspoon coarse grind black pepper
- Soak wooden skewers in water so that they resist burning on the grill.
- In medium bowl, mix marinade ingredients together.
- Add chicken, stir to ensure marinade coats chicken.
- Place in fridge for at least 30 minutes (but I usually go 5 hours).
- Thread chicken onto skewers.
- Grill over high heat until chicken is fully cooked on all sides.
- This serves about 4-5 people (figuring 1 breast per person).
- You can make the dish more plentiful by adding some vegetables to the skewers (e.g., chunks of red or yellow onions, red bell pepper, cherry tomatoes, zucchini, mushrooms, etc.)
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