Greek Chicken Skewers
This chicken marinade has been a staple in our house since I first tried this recipe a few years ago. It can be made with items I usually have on hand, and it works well alongside hummus, pita and tzatziki as a main course, or as an appetizer with tzatziki as a dip. Grill them on the barbecue if you need extra space in your oven, or pop them in the oven if you are making them for a regular weeknight family dinner.
Pairs well with: Loaded Hummus, Cucumber and Tomato Relish, and Pita Chips
Recipe
Greek Chicken Skewers (Gluten Free + Dairy Free)
1 lb of boneless skinless chicken thighs, cut into 1-inch pieces
3 tbsp olive oil
3 cloves of garlic, pressed
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp each of cumin, dried basil, onion powder, sugar, salt
1/4 tsp each of pepper, paprika
Wooden Skewers (I like to use 12 x 6-inch skewers)
Directions
Thread chicken onto skewers. Layer finished skewers in a large rectangular container.
Whisk together marinade ingredients and pour over skewers. Turn around skewers to make sure each skewer is coated in marinade.
Cover and refrigerate for 4-6 hours or overnight. When ready to use, take out 30 minutes prior to cooking to allow meat to come to room temperature.
On the grill: Preheat barbecue to medium. Brush grill with olive oil, and cook for 8-10 minutes, rotating once while cooking, until cooked through.
In the oven: Spread skewers on a cookie sheet covered in parchment paper. Broil on high for about 8 minutes, turning once, until cooked through.
Serve skewers with hummus, tzatziki, feta, and fresh pita.
Recipe adapted from Carlsbad Cravings
