Michael found this recipe last fall when we were going through some old issues of Sunset magazine, and I thought I’d give it a try. I’ve made it a couple times now, and have tweaked the recipe to make it tasty and delicious — we really like the flavors of the lemon and oregano in the marinade. Since we don’t have a grill, I cook them in my grill pan, which works great.
I’ve used this grilled chicken in pita sandwiches, as well as a Greek chicken salad — either way, it’s best served with cucumber, tomatoes, feta cheese, and tzatziki sauce.
Grilled chicken souvlaki
By Jane and Michael’s Gourmet Extravaganza (Adapted from Sunset)
For the grilled chicken:
- 1-2 boneless, skinless chicken breasts (about 12 oz.)
- 1/4 cup canola oil
- 2 Tbsp freshly-squeezed lemon juice
- 2 garlic cloves, crushed
- 1 tsp of dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Cut the chicken breast into 1 1/2-inch cubes and place in a medium bowl. Combine the marinade ingredients and pour over the chicken. Stir to coat, and let marinade for at least 30 minutes.
Heat a grill pan over medium heat. Remove the chicken from the marinade (reserve excess marinade), and gently pat dry. Grill the chicken for 10-12 minutes, or until cooked though, brushing with the reserved marinade halfway through the grilling time.
- 2-3 pita breads (substitute to make gluten-free)
- Chopped romaine lettuce
- Diced cucumber
- Diced tomato
- Feta cheese
- Tzatziki sauce
To make salads, place the chicken and toppings on a bed of lettuce. Serve with pita breads.
To make pita sandwiches, place chicken in pita breads and add toppings as desired. Enjoy!