I show you how to get juicy, succulent Greek souvlaki out of lean chicken breast with simple spices and a dry brine technique. You'll see all the details on grilling it to perfection and how to serve the way it's done in Greece. FULL RECIPE BELOW


Christine’s Grilled Chicken Souvlaki
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2 boneless, skinless chicken breasts , cut into 1-inch pieces – about 8 oz each 225 gm
1 tsp. dried Greek oregano (5 ml)
Grated zest of 1 lemon and juice of ½ lemon
½ -1 tsp. Smoked sweet paprika (2.5-5 ml)
Fresh thyme, chopped
1 green onion or several chives finely minced
½-3/4 tsp. Kosher salt(2.5 -4ml) and freshly cracked black pepper
¼ cup, extra virgin olive oil (60 ml)

Handful fresh parsley, chopped
Finely sliced red onion
Tzatziki, for serving
Pita bread, for serving
Bamboo or wooden skewers

In a large shallow baking dish, combine chicken, salt, oregano, lemon zest , paprika., minced onions and thyme. Toss well to blend. Cover and chill for 1-2 hours. Soak bamboo skewers in water to prevent burning.

Preheat bbq on high. Remove chicken from fridge, add the olive oil, lemon juice,
Reserve half the lemon, olive oil mixture to brush on top when souvlaki is grilled .

Thread the chicken onto bamboo skewers, allowing 2 “ on bottom to turn while on grill.

Grill on medium high for 7-8 minutes, turn over onto other side and repeat. Turn onto sides for an additional 4 minutes each , to brown and fully cook the sides. If brushing a little marinade onto grilling skewers, do not let the brush touch the chicken to avoid contamination of raw meat. A total grilling time of about 20-23 minutes turning often to fully cook through and brown evenly. Thermometer reading of 165 D F.

Remove from heat and immediately brush with remaining olive oil , lemon mixture and sprinkle with parsley. NOTE : Do not let brush touch skewers to ensure no raw contamination. Drizzle or spoon over marinade while souvlaki is still hot.

Serve with pita, tzatziki, onions, tomatoes – if desired.

Makes 4 souvlaki skewers
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