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Grilled Chicken Souvlaki Skewers with Chopped Greek Salad

Name: Grilled Chicken Souvlaki Skewers with Chopped Greek Salad
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: ¼ cup lemon juice; 2 tablespoons lemon zest; ¼ cup plus 2 tablespoons extra-virgin olive oil; 2 teaspoons dried oregano; 3 cloves garlic, minced; kosher salt and ground black pepper, to taste; 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes; 8 wooden skewers, soaked in water for at least 20 minutes; 2 cups tomato, diced; 2 cups cucumber, diced; ½ cup red onion, minced; 3 tablespoons fresh lemon juice; 3 tablespoons olive oil; 1 teaspoon dried oregano; kosher salt and ground black pepper, to taste

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

1 For the skewers, combine the lemon juice and zest, olive oil, oregano, garlic and plenty of salt and pepper. Add the cubed chicken and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to one hour.

2 Divide chicken pieces into 8 portions and thread onto the skewers.

3 While the chicken is marinating, make the salad. In a medium bowl, combine the tomatoes, cucumbers, red onions, lemon juice, olive oil and oregano. Season to taste with salt and pepper. Set aside.

4 Build a charcoal fire for direct grilling using Kingsford^® Original Charcoal and preheat to 400°F. Lightly oil the grates to prevent sticking.

5 Place the chicken skewers on the grill and cook for 10–12 minutes, turning often, until the chicken is cooked through. For your safety, please reference the USDA safe cooking temperatures.

6 Serve the skewers warm on top of the salad.

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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.

Our Reviews

5 /5

1 Reviews

Rated 5 out of 5 by jakie from very good every body liked it my friends and my loved ones liked and they begged for more and i so happy i made you should try it to

Date published: 2020-09-23