Makes 6 servings
6 boneless, skinless chicken breasts
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 T red wine vinegar
2 T minced garlic (or garlic from a jar)
1 T dried oregano
1 green onion
Trim all visible fat and tendons from chicken breasts, then cut each breast into about 6 strips.
Put chicken strips into large Ziploc bag.
In a blender combine olive oil, lemon juice, vinegar, garlic, oregano, and green onion and puree.
Pour marinade into Ziploc bag, seal, and squeeze bag and shake gently so the meat is well coated with marinade.
Put into refrigerator and marinate 8 hours or more.
To grill, remove chicken from refrigerator, drain chicken pieces and thread onto skewers.
Spray grill with non-stick spray, then preheat gas grill to medium high. (You can only hold your hand there for a few seconds at that heat.)
Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.
If it’s raining and you can’t go out to grill (that’s what happened to me yesterday). No need to skewer the chicken 🙂
Using a non stick fry pan add marinated chicken and fry.
Once you see a lot of liquid accumulate, drain and add 2 tablespoons of olive oil and fry chicken until lightly golden brown.
Serve with Tzatziki (cucumber dip), Greek Salad (tomato, cucumber, onion and feta)