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Chicken Souvlaki

Chicken Souvlaki
Visitors to Greece will find chicken, pork, lamb and beef souvlaki served at streetside stands and restaurant tables alike. They are terrific straight from the skewer with just a squeeze of lemon, or stuffed into pita bread with Yogurt Dip with Garlic, Mint and Dill. Serve with the same dry white wine used in the marinade. A broiler can be used, but the smoky charcoal flavor will be lost.
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 6


  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. dry white wine
  • 1 Tbs. lemon juice
  • 1/4 cup minced yellow onion
  • 1 garlic clove, minced
  • 2 bay leaves, broken or chopped into tiny pieces
  • 1 tsp. dried oregano
  • Salt and freshly ground pepper, to taste
  • 1 lb. boneless, skinless chicken, cut into 1-inch pieces
  • Lemon wedges for garnish
  • Flat-leaf parsley leaves for garnish


In a bowl, stir together the olive oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 1 hour or for up to overnight.

Prepare a medium-hot fire in a charcoal grill or preheat a cast-iron grill pan over medium-high heat. If using bamboo skewers, put 6 skewers in water to cover.

Remove the chicken pieces from the marinade and drain the bamboo skewers, if using. Thread the chicken pieces onto the bamboo or stainless-steel skewers, dividing the pieces evenly among them. Place the skewers on the grill rack 4 to 5 inches from the fire or place in the hot pan and grill, turning once, until the chicken is opaque throughout, 3 to 4 minutes per side. Season with salt and pepper.

Transfer to a warmed platter and garnish with lemon wedges and parsley. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).