Greek Chicken Souvlaki

  • ⅓ c. olive oil
  • Zest and juice from 1 lemon
  • 2 tsp. dried oregano
  • ½ tsp. dried thyme
  • 4 cloves garlic, minced
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 lbs. chicken breast cut into bite sized pieces
  • ½ large English cucumber, diced
  • 1 c. plain Greek yogurt
  • 2 T. lemon juice
  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. dried dill
  • 1 T. cooking fat of your choice - I used canola oil

Combine the first seven ingredients (olive oil through black pepper) in a medium bowl; stir until well combined. Place the chicken in a large resealable bag and pour the marinade over it; seal the bag. Refrigerate for at least 1 hour and up to 4 hours.

While the chicken is marinating, combine the six remaining ingredients (diced cucumber through dried dill) in a bowl; stir to combine. Refrigerate the sauce for at least 1 hour before serving to allow flavors to combine.

When the chicken is done marinating, heat the cooking fat of your choice in a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the hot skillet. Sauté the chicken until fully cooked, stirring frequently. This should take about 12-15 minutes. Serve the chicken with the sauce over roasted potatoes, steamed rice, or tucked into pita bread. Tomatoes, feta, red onions, and olives also make wonderful accompaniments.

  • Yields: 4 servings
  • Preparation Time: 45 minutes plus marinating time
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