Souvlaki Skewers (The Best)
Make the best souvlaki skewers with minimal ingredients that yield maximum flavours and tenderness. Even better than the best? It works with both pork and chicken.
Ingredients
- 1/2 cup (125 ml) olive oil
- 1/2 cup (125 ml) lemon juice
- 2 tbsp dried oregano
- 4 garlic cloves, finely grated
- 2.2 lb (1 kg) boneless, skinless chicken breasts or boneless pork loin roast (from the rib end), cubed
- 1/2 tsp salt
Instructions
- In a large bowl, whisk together the oil, lemon juice, oregano and garlic. Set aside 1/3 cup (75 ml) of the marinade in the refrigerator.
- In the bowl of remaining marinade, add the meat and salt. Season with pepper. Mix well. Cover and marinate in the refrigerator for 2 hours.
- Preheat the grill, setting the burners to high. Oil the grate.
- Thread the meat onto metal or wooden skewers (if wooden, soak in water for 30 minutes before using). Grill the skewers for 2 minutes on each side. Continue to grill for 6 minutes, turning the meat over several times. Reduce the temperature of the grill. Using a pastry brush, coat the skewers with the reserved marinade. Cook for another 2 minutes or until the meat is cooked through.
- Serve the skewers with rice, tzatziki and grilled Greek pitas, if desired.
Make the best souvlaki skewers with minimal ingredients that yield maximum flavours and tenderness. Even better than the best? It works with both pork and chicken.