GREEK CHICKEN SOUVLAKI

• porții: 6

Ingrediente

1 tablespoon finely minced fresh mint leaves

1 tablespoon finely minced fresh oregano (or 1 teaspoon dried)

3 garlic cloves, minced tablespoons extra-virgin olive oil

2

teaspoons kosher salt

2

teaspoon freshly cracked black pepper pounds boneless, skinless chicken

2½ breasts

Flaky sea salt for serving

Lemon wedges for serving

Instrucțiuni

In a large bowl, whisk together the mint, oregano, garlic, olive oil, salt, and pepper.

Cut the chicken into 1- to 2-inch pieces. Transfer to the bowl with the marinade. Cover the bowl and marinate in the fridge for 2 to 3 hours.

In a rimmed tray, soak bamboo skewers in water for 3 10 minutes to prevent burning.

When ready to cook, preheat the grill or grill pan to its 4 highest setting (525°F or 550°F) or preheat the broiler to high for at least 10 minutes. Thread the chicken pieces onto ten 10- or 12-inch skewers.

If grilling, grill skewers for 3 minutes a side or until charred 5 to your liking and the chicken registers 165°F on a meat thermometer. If broiling, broil on a baking sheet with rack for 4 to 5 minutes per side. Transfer to a platter.

Sprinkle with flaky sea salt. Serve with lemon wedges, Five-Minute Tzatziki (page 52), rice or pita, and some Quick Pickled Red Onions (page 262) if you have some.

Note

What is it about meat on a stick that just makes it more fun? Well ... maybe because it's meat on a stick. Anyone who has seen the movie There's Something About Mary will appreciate what I'm saying here. With a simple, Greek-inspired marinade filled with fresh herbs and garlic, small bites of chicken breast take on great flavor and have extra insurance that they won't dry out the second they hit the heat. This is the summer barbecue recipe to double or even triple and serve with a quick tzatziki (Five-Minute Tzatziki, page 52) to feed a whole bunch of people without a whole bunch of work. Marinate the chicken a few hours before cooking and the majority of the work is already done by the time guests

arrive.