Rouxbe

• 3 cloves garlic
• 1 tbsp fresh oregano
• 2 tbsp red wine vinegar
• 6 tbsp fresh lemon juice (1-2 lemons)
• 4 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 4 single chicken breasts
• wood or metal skewers

To start the marinade, first crush the garlic and finely chop the oregano. In a dish large enough to marinate the chicken, add the garlic, red wine vinegar and lemon juice. Whisk in the olive oil and add the oregano, salt and pepper. Set aside.

Remove the tenderloin from the chicken breast (if attached), and trim off the tendon. Cut all of the chicken into approximately 1½-inch cubes. Place the chicken into the marinade and mix to combine. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours or even overnight.

Prior to cooking, make sure to soak the wood skewers in cold water for at least 2 hours.

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• How to Remove Chicken Tendons

• vegetable oil (if grilling)
• salt (to taste)
• freshly ground pepper (to taste)
• extra-virgin olive oil (for finishing)

To cook the chicken, preheat your grill to medium-high or turn your oven to 375º degrees Fahrenheit.

Slide 3 or 4 pieces of meat onto each skewer. If grilling the chicken, first lightly oil the grill by dipping a paper towel into a bit of vegetable oil.

Place the skewers onto the hot grill and let cook for about 3 or 4 minutes, seasoning with a bit of salt and pepper.

When the chicken lifts easily from the grill, it’s ready to be flipped. Let cook on the other side until the chicken is fully cooked through, which should take another 3 to 4 minutes.

If baking in the oven, cook for about 10 minutes, turning once, or until cooked through.

When done, place onto a platter, drizzle with a bit of extra-virgin olive oil and serve with tzatziki.

Chicken souvlaki is a healthy and flavorful dish that is great any time of year.

Related Drill-downs

• Tzatziki