Easy Side Dishes: Chicken Souvlaki

Though it sounds fancy and even a little complicated, Chicken Souvlaki is anything but. You can whip up this recipe in less than 2 hours, impressing friends and family alike. You'll need wooden skewers and a shallow dish, and spices you probably have in your cabinet.


Whatever you do, don't marinade the chicken for too long. No more than 2 hours, preferably about 1 hour. The lemon juice in the marinade can make the chicken tough and unappealing otherwise.


Ingredients


4 chicken breasts, boneless and skinless
2 tbsp lemon juice
3 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
1 tsp dried mint
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1 tsp red pepper flakes (optional)


Preparation


Cut the chicken into cubes that are about 1 inch wide. They don't have to be perfect cubes, but they should all be roughly the same size so they cook evenly. Thread these chicken chunks onto the wooden skewers. Place as many on the skewer as you can comfortably fit. Don't crowd the chicken, but it's okay if they touch. Just don't squish them on.


Place all ingredients, other than the chicken, in a shallow dish and mix well to create your marinade. Add chicken skewers, turning to coat. Place in the fridge for 1 hour, turning every 15 minutes or so.


Remove chicken from the marinade. These skewers can be cooked in the oven, on a skillet, or on the grill. If you're using the oven, heat to 450°F. Bake for 12 to 15 minutes, until chicken is cooked through and outside is slightly crisp.


If you're using a skillet, heat skillet over medium-high heat. Add a little oil (a very little) and cook for 16 minutes, turning every 4 minutes so all 4 sides of the skewer is cooked. Check to make sure chicken is cooked through. If it's not, place chicken back in skillet for a further 4 minutes.


My favorite of preparation is on the grill. The flame of the grill gives it just a little extra flavor. This method is also one of the easiest. Heat to grill to medium-high and grill 10 minutes, turning halfway through. You can use the marinade to baste a bit at the beginning, if you like, though it's not necessary.


Regardless of how you prepare the Chicken Souvlaki, serve it warm. You can take it off the skewers and use it in salads or gyros, or you can leave it on the skewers and dip in yogurt sauce or cucumber relish. Or, like me, you can eat it just as it is. It's certainly delicious enough.