Lemon-Garlic Chicken Skewers with "Granch" Dipping Sauce
A group of San Francisco restaurants, Souvla offers casual dining reminiscent of Greece’s souvlaki joints (souvla means “spit” or “skewer” in Greek). Now you can re-create the flavors of their signature spit-roasted meats at home. Here we sprinkle chicken and vegetables with Souvla’s favorite blend of garlic, lemon and oregano, then skewer and cook everything on an outdoor grill. A simple dipping sauce combines yogurt with Souvla’s “Granch” seasoning, a fun spin on ranch dressing.
Ingredients:
For the chicken skewers:
- 3/4 cup (6 oz./185 g) whole-milk Greek yogurt
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed
- 2 Tbs. fresh lemon juice
- 3 Tbs. Souvla Lemon Garlic Seasoning
- 1 1/2 lb. (750 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) pieces
- 1 small red onion, cut into 1-inch (2.5-cm) pieces
- 3/4 lb. (375 g) cherry tomatoes, halved if large
- Kosher salt and freshly ground pepper
- Fresh oregano sprigs for garnish
For the dipping sauce:
- 1 cup (8 oz./250 g) whole-milk Greek yogurt
- 2 Tbs. Souvla “Granch” Seasoning
- 2 Tbs. fresh lemon juice
Directions:
To prepare the chicken skewers, in a large bowl, stir together the yogurt, olive oil, lemon juice and 2 Tbs. of the lemon garlic seasoning. Add the chicken and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours. Let the chicken stand at room temperature for 30 minutes before grilling.
If using wooden skewers, soak 6 skewers in water to cover for 30 minutes, then drain. Prepare a medium-hot fire in a grill. Lightly brush an outdoor roasting pan with olive oil. Place the pan on the grill grate and cover the grill to preheat while you prepare the chicken.
In a medium bowl, stir together the onion and tomatoes. Drizzle with olive oil, sprinkle with the remaining 1 Tbs. lemon garlic seasoning, season with salt and pepper and toss to coat. Thread the chicken, onion and tomatoes onto metal or soaked wooden skewers, alternating the ingredients and dividing them evenly.
Arrange the skewers on the prepared roasting pan, place on the grill and cook, turning the skewers once, until the chicken is cooked through, the onion is lightly charred and the tomatoes are softened and start to release their juices, 3 to 4 minutes per side. Transfer to a platter and garnish with oregano sprigs.
Meanwhile, prepare the dipping sauce: In a medium bowl, stir together the yogurt, “Granch” seasoning and lemon juice. Serve alongside the chicken skewers. Serves 4 to 6.
Williams Sonoma Test Kitchen
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