Grilled Chicken Souvlaki Skewers with Chopped Greek Salad

Washington Nationals
Greek food has been a staple of DC culture for decades, so it’s no surprise that easy-to-eat souvlaki skewers are a favorite in the streets and at the ballpark. We like to serve ours hot off the grill, on top of a cool cucumber and tomato salad.
Let's get grilling
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Ingredients
For the Chicken
-
lemon juice
¼ cup
-
lemon zest
2 tablespoons
-
plus 2 tablespoons extra-virgin olive oil
¼ cup
-
dried oregano
2 teaspoons
-
garlic, minced
3 cloves
-
kosher salt and ground black pepper, to taste
-
boneless, skinless chicken breast, cut into 1-inch cubes
2 pounds
-
wooden skewers, soaked in water for at least 20 minutes
8
For the Salad
-
tomato, diced
2 cups
-
cucumber, diced
2 cups
-
red onion, minced
½ cup
-
fresh lemon juice
3 tablespoons
-
olive oil
3 tablespoons
-
dried oregano
1 teaspoon
-
kosher salt and ground black pepper, to taste
For safe meat preparation, reference the USDA website.

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