Greek Chicken Souvlaki

Greek Chicken Souvlaki

– 4-6 chicken breasts boneless, skinless – ¼ cup olive oil – ¼ cup lemon juice 3 lemons – 1 ½ tsp red wine vinegar – 2 tsp minced garlic – 1 ½ tsp dried oregano – ½ tsp dried thyme – **vegetables: onions, zucchini, tomatoes

Trim chicken and cut into large chunks. Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme into Ziploc bag or plastic container.

Add in chicken. Seal and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 6-8 hours or more.

To get ready to grill, remove chicken from refrigerator, pull out chicken pieces and dump remaining marinade. Thread chicken onto skewers. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high.

Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.