Greek Chicken Souvlaki Skewers


Step 1Start by marinating the chicken. Cut into large (about 2 inch/ 5 cm) pieces and place in a bowl. Add olive oil, chopped herbs, juice from 1 lemon, salt and pepper.

Step 2Mix to combine and cover all the chicken pieces in the marinade. Cover and refrigerate for at least 2 hours or overnight.
Note: You can use any fresh herbs including mint, tarragon, oregano, basil, rosemary, dill or thyme. A combination of mint and oregano and/or tarragon always work well with chicken.

Step 3Once ready to cook, pierce 4 to 5 pieces onto each skewer until you get 8 skewers, or more if using shorter skewers.

Step 4Cook the skewers in batches on a hot a griddle pan undisturbed for 3 to 4 minutes, and then turn 90 degrees, until browned and cooked from all sides. As you turn each skewer, brush it with the leftover marinade.

Step 5It will take 12 to 16 minutes to cook the chicken skewers through.

Step 6Remove from the pan and set aside to cool for 5 minutes before serving.

Step 7Serve with any salads or dips (see recipe tips above). Eat warm or refrigerate for up to 4 days.