Greek Chicken Souvlaki
The key to moist Greek chicken Souvlaki is to marinate the chicken in fresh herbs, garlic, and olive oil for at least a few hours.
Greek Chicken Souvlaki
Photo Credit : Christine HanThis is the summer barbecue recipe to double or even triple to feed a whole bunch of people without a bunch of work. All you have to do is plan ahead so that you can marinate the chicken in fresh herbs, garlic, olive oil, salt, and pepper for a few hours so that it’s very flavorful and won’t dry out on the grill.
This recipe from Kat Ashmore first appeared in the July/August 2024 issue of Yankee Magazine. Kat’s first cookbook, Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun, is a New York Times bestseller.
Yield:
6 servingsIngredients
1 tablespoon minced fresh mint leaves
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
3 garlic cloves, minced
2 tablespoons extra-virgin
olive oil
2 teaspoons kosher salt
¼ teaspoon freshly ground
black pepper
2½ pounds boneless, skinless chicken breasts
Flaky sea salt, for serving
Lemon wedges, for serving
Instructions
Begin by whisking together the mint, oregano, garlic, olive oil, kosher salt, and black pepper in a large bowl.
Cut the chicken into 1-to-2-inch pieces and transfer to the bowl with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for 2 to 3 hours. While the chicken is marinating, soak bamboo skewers in water for 10 minutes (this will prevent burning on the grill).
When ready to cook, preheat the grill or grill pan to its highest setting (525°F or 550°F) or preheat the broiler to high for at least 10 minutes. Thread the marinated chicken pieces onto ten 10- or 12-inch skewers.
Grill for 3 minutes on each side or until charred to your liking and the chicken registers 165°F on a meat thermometer. Or, if broiling, broil on a rack set over a baking sheet for 4 to 5 minutes per side.
Transfer the cooked chicken skewers to a platter, sprinkle with flaky sea salt, and serve with lemon wedges.
