There is something so appealing about bite size pieces of chicken threaded onto a skewer and grilled . Skewered meat is found in most clutures some with their own names for them . The Thais have satays and the Greeks have souvlakis . Traditionally made with lamb , but equally delicious with chicken .
Saveur magazine
Serves 4
Photograph by Rahul Mahtani
3 lbs boneless , skinless chicken breasts , cut into bite sized pieces.
1/2 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
2 tbs , chopped fresh oregano
salt to taste
To serve , Pitas , chopped tomatoes , chopped cucumber and chopped onions
Thread chicken on 8 12 inch skewers . In a shallow pan , large enough for skewers , mix lemon juice , olive oil and oregano . Season with salt then add skewers , cover , and refrigerate for 2 hours .
On a very hot grill ( or a cast iron pan over medium – high heat ) , cook chicken , basting frequently , and turning occasionally , for 7 to 10 minutes . Sprinkle with salt .
Serve in pita with chopped tomatoes , cucumbers and onions .
Filed under: Chicken Tagged: | Chicken or lamb souvlaki, Greek, Quick and easy, skewered meat
