Chicken Souvlaki Skewers
Chunks of chicken marinated in lemon, garlic and yogurt, then threaded on skewers and grilled.
Equipment
- 6 bamboo or metal skewers soak bamboo for at least an hour to avoid burning
Ingredients
- 8 boneless, skinless chicken thighs or 4-5 breasts
- ⅓ cup Greek yogurt
- ½ lemon, juiced about 2 Tbsp
- 3-4 cloves garlic, minced
- 1 tsp dried oregano
- salt and pepper
Instructions
- Cut chicken thighs into 6 similar sized chunks. If using chicken breast cut into 8-10 chunks each.
- Combine yogurt, lemon juice, oregano and garlic in a bowl. Season generously with salt and pepper. Add chicken chunks and stir to completely cover chicken with marinade. Refrigerate for at least 2 hours up to 24 hours.
- Soak bamboo skewers in water in a tall glass for at least 2 hours prior to assembling. If glass isn't tall enough to completely cover skewers, flip over after an hour to ensure bamboo is well soaked. Metal skewers work well too.
- Thread 8 chunks of chicken onto each skewer. Chicken pieces should be gently touching each other without being too tightly packed.
- Heat barbecue and brush with a little heat safe oil (such as vegetable oil) to prevent chicken from sticking. If using bamboo skewers, lay a sheet of foil over the end of the grill. Place skewers on hot grill with handles over foil and allow meat to sear before turning. Turn a few times to maximize browning all around. Chicken should be cooked through in about 10 minutes.
- Serve with rice, Greek salad and a lemon wedge.
Nutrition
Serving: 1skewerCalories: 153kcalCarbohydrates: 1.2gProtein: 23gFat: 5gSaturated Fat: 1.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 106.3mgSodium: 302.7mgPotassium: 296.8mgFiber: 0.1gSugar: 0.5g
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