EASY GREEK CHICKEN SOUVLAKI

Chicken Souvlaki is a super easy dish to make and is loaded with the classic Greek flavours.  I like to serve mine with either Greek Spinach, lemon and feta rice with a side of Tzatziki Sauce and olive tapenade or wrapped in a warm pita with lettuce, tomatoes and tzatziki sauce.  So so delicious.  

I personally use chicken thighs as they are juicier and more flavourful but chicken breast is the more traditional cut to use.  I do have to brag that my souvlaki is better than the ones I have eaten in several restaurants but that may be due to how ridiculously good my Greek seasoning blend is.  

Let me know how it turns out when you make it!

INGREDIENTS

• 2 lb. boneless, skinless, chicken thighs, in bite size pieces

• 4 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tbsp rice vinegar

• 8 large garlic cloves, minced

• 6 tbsp greek seasoning (Find my recipe here)

• 2 large lemon, juiced

• 1/2 tsp salt

• 1 tsp pepper

DIRECTIONS 

Marinade:

• Add the chicken and marinade ingredients to a zip lock bag or large bowl. Smoosh to cover chicken thoroughly.

• Marinate for a minimum of 1 hour. Overnight is even better.

Grilling the chicken:

• If using bamboo skewers, soak them in warm water for 15 minutes before using.

• Heat your grill to medium heat.

• Drain the marinade from the chicken and thread the chicken chunks onto the skewers.

• Grill the chicken skewers and cook for 5-6 minutes on each side, or until the chicken is cooked through to an internal temperature of 165 - 170 degrees

• If using a stove top grilling pan, pre-heat it over medium heat and brush it with olive oil. Cook the chicken for 5-6 minutes on each side, or until the chicken is cooked through to an internal temperature of 165 - 170 degrees