Chicken Souvlaki

Chicken Souvlaki on Mediterranean Rice (served with Tzatziki and Honey Cake)

PREP:

› In a blender, pulse the following for the Souvlaki Marinade

›  5-6 garlic cloves, peeled

›  2 tbsp. oregano

›  1 tsp. dried rosemary or other herbs

›  1 tsp. mild chili powder or paprika

›  1 tsp. Lawry’s seasoning or salt

›  1 tsp. black pepper

›  ¼ cup olive oil

›  2 tbsp. lemon juice

›  2 tbsp. chopped parsley, cilantro, mint

›  Cut chicken breast (and veggies) into 1½ inch cubes

›  Place in a Ziploc bag and pour marinade over.

›  Seal the bag and mix so that the pieces are well coated

›  Keep in the fridge for at least 2-3 hours (or longer)

›  Soak bamboo skewers in water

BRINGING IT ALL TOGETHER:

›  Pre-heat oven (I used a toaster-oven) to 450 F

›  Thread marinated chicken (and veggies) onto the skewers.

›  Place skewers on a baking rack on a baking sheet

›  Bake for 15-18 minutes until chicken is cooked (internal temp 165 F).

›  Half way through the grilling, carefully turn the skewers for even cooking. Baste with oil or the remaining marinade if needed.

›  Transfer souvlakis to serving platter and let them rest for a few minutes. Keep warm.

›  Optional step:  In a small pan make a sauce:

›  Heat 2-3 tbsp. of olive oil and add the following:

›  1 tbsp. minced garlic

›   ½ tsp. black pepper

›  2-3 tbsp. hot sauce

›  ½ tsp. oregano

›  ½ tsp. cinnamon powder             

›  ½ cup hot water

›  A little salt

›  Mix well. Simmer for a few minutes and brush/pour over the souvlaki before serving.