Grilled chicken souvlaki

Grilled chicken souvlaki (salad or sandwich)

Grilled chicken souvlaki (salad or sandwich)
Grilled chicken souvlaki (salad or sandwich)

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
(Serves 2-3)
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.

For serving:

  • 2-3 pita breads (substitute to make gluten-free)
  • Chopped romaine lettuce
  • Chickpeas
  • 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!

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