COOK: Chicken Souvlaki on Stove Top

This chicken is so easy, the most time consuming part it making the marinade, and the flavor is amazing.  Usually souvlaki is cooked on skewers, often on a grill, but I realized belatedly that I was out of skewers and decided to make it on the stove, it turned out wonderfully, and I knew I had to share the recipe with you.

When we had this for dinner I served it with warm, homemade, flatbread, some tzatziki sauce I made the day before, red onions, tomatoes, spinach, feta cheese, and lemon wedges.  (Kalamata olives would be good too!)

The next day I added leftover chicken, onions, tomatoes, feta, and tzatziki to a big bowl of spinach and had a delicious salad for lunch. 

You could also serve the chicken over a simple herby orzo pasta, or instead of cutting the chicken into cubes marinade a whole breast or thigh to make the chicken a main dish all on it's own.

One note: because of the lemon juice in the marinade you don't want to let the meat marinate for too long, I mixed up my marinade in the morning while I had my coffee and cooked the chicken for dinner that night.

Chicken Souvlaki

Makes 2-4 servings

Ingredients:

1 Pound Chicken Breast (Cut into 1 inch cubes)

1/2 Cup Olive Oil

1/4 Cup White Wine Vinegar

1/4 Cup Lemon Juice (Fresh squeezed is best)

8 Garlic Cloves (Smashed)

3 Tablespoons Fresh Dill

2 teaspoons Dried Oregano

1 teaspoon Coarse Salt

1 teaspoon Fresh Cracked Black Pepper

Preparation:

In a small bowl mix together all ingredients for marinade, pour over chicken cubes in either a zippy bag or glass dish to marinade for at least 2 hours, longer is better, but not for more than 12 hours.

Preheat a skillet over medium heat, add chicken pieces, (discarding any leftover marinade) and cook a few minutes per side until cooked through.  Serve immediately.

Leftovers can be stored in fridge for up to a week.

Follow Us on Social Media: