Greek Island Chicken Souvlaki


Greek Island Chicken Souvlaki

Traditional Souvlaki skewers are typically all meat, but this version makes for a nice change! Excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb or pork can be substituted for the chicken or omit meat all together. Many variations on vegetables can be used.

1/2 cup olive oil
1/2 cup white vinegar or lemon juice
2 cloves fresh garlic, minced
1 TBSP C&C Kebab Spice
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 large bell pepper cut into 1 inch pieces
1 large red onion, quartered and separated into pieces
1 zucchini cut into 1/2 inch thick slices
12 cherry tomatoes
12 fresh button mushrooms

Whisk the olive oil, vinegar, garlic and C&C Kebab Spice together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours. For best flavour marinate overnight.

If you are using wooden skewers, soak for 30 minutes in water.

Remove the chicken from the marinade and discard excess liquid. Alternately thread pieces of the marinated chicken with bell pepper, onion, zucchini, tomatoes, and mushrooms onto the skewers.

Cook the skewers on BBQ grill preheated over medium high heat. Turn frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

2 Comments on “Greek Island Chicken Souvlaki

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