Chicken Souvlaki

I love Mediterranean food: it's typically light and fresh, healthier than not, and it's just delicious. Plus - pita and tzatziki? Hello.

This recipe is one of the best souvlaki recipes I've tried to date. It tastes like souvlaki is supposed to taste. We used a cast iron grill pan on the stovetop this time but have previously used an outdoor BBQ with fantastic results.

Chicken Souvlaki
Williams-Sonoma
Serves 6

3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon lemon juice
1/4 cup minced yellow onion
1 clove garlic, minced
2 bay leaves, broken or chopped into tiny pieces
1 teaspoon dried oregano
salt and ground pepper to taste
1 pound boneless, skinless chicken cut into 1 inch pieces
lemon wedges for garnish
flat leaf parsley for garnish

In a bowl, stir together the oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate at least 1 hour or up to overnight. Prepare a medium-hot fire in a charcoal grill or preheat a cast iron grill pan. If using bamboo skewers, soak in water. Remove chicken from marinade and drain bamboo skewers, if using. Thread chicken onto skewers and grill, turning once, until chicken is opaque throughout, about 3 to 4 minutes per side. Season with salt and pepper. Transfer to platter and garnish with lemon wedges and parsley. Serve.

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