Boneless skinless chicken breast is my nemesis. I know it is relatively healthy and easy to work up and can be used in a ton of things but it's pros in convenience often does not out way the fact that it has little to no flavor. Summer time grilling is perfect for ensuring chicken breast stays moist since there are no signs of Summer in Detroit, marinating the hell of chicken cubes will have to do. To be honest I don't recall consuming a chicken souvlaki in Greece. This recipe hold true to basic Greek principals but like many "ethnic" food in the US this is more a Greek-American invention.
The title of this recipe is lemon chicken souvlaki which means the star of the show is lemon and lot so it. Marinating for 24 hours in such a large quantity of acid seems a bit odd but the lemon breaks down the chicken flesh and really shines. Enjoy
1 lb or 2 large boneless chicken breasts, washed, dried and cut into 1 in. pieces
1/2 cup of olive oil
1/2 cup lemon juice
1/4 cup white wine
2 teaspoons salt
2 teaspoons pepper
2 teaspoons greek oregano
2 cloves garlic crushed
skewers and veggies for garnish
In a large bowl with fitted top, combine oil, lemon, wine and mix well. Add salt, pepper, oregano, garlic and chicken cubes. Marinate for at least 3 hours or even better overnight in the fridge. Remove marinade from the fridge at least a half hour prior to expected cooking time. Cut veggies of choice and skewer chicken and veggies. Place to the side. Heat a cast iron grill or outdoor grill until very hot and smoking. Place skewers and sear on each side, lower heat and cook through 10-15 minutes.