I told you I was currently on a Mediterranean kick, and I'm not done yet! I've found another delicious recipe that will definitely be a crowd pleaser.
The key to this souvlaki is the marinade: it's so simple yet packed with complexity in flavor from the garlic, rosemary, paprika, and oregano. Once you have the chicken marinating, just gather all the other fixins you want to add and either build yourself a bowl or a wrap. Then close your eyes and imagine yourself on the streets of Athens. It's that good, I promise!
Bon Appetit!
Ingredients:
2 ½ lb organic boneless skinless chicken breast, fat removed, cut into 1-inch pieces
10 garlic cloves, peeled
2 tbsp dried oregano
1 tsp dried rosemary
1 tsp sweet paprika (or smoked)
1 tsp each Kosher salt and black pepper
¼ cup EVOO
¼ cup dry white wine
Juice of 1 lemon
2 bay leaves
Pita Fixings -
Directions:
Prepare marinade: In a bowl combine garlic, oregano, rosemary, paprika, salt, pepper, EVOO, white wine, and lemon juice (do NOT add dried bay leaves yet). Use immersion blender or food processor to combine.
Place chicken in a large bowl, add bay leaves and top with marinade. Toss to combine, making sure chicken is well-coated. Cover tightly and refrigerate for 2 hours or overnight.
Prepare any other fixins that you're going to use.
To cook chicken: grill on flat top or sauté in skillet (medium-high heat) with a little EVOO until cooked through (final resting temp needs to be 165 degrees Fahrenheit).
Alternatively, soak 10 to 12 wooden skewers in water for about 30 minutes. Then thread marinated chicken pieces through prepared skewers. Prepare outdoor grill by brushing grates with a little oil and heat (medium-high). Place chicken skewers on grill until cooked through. Be sure to turn skewers evenly to cook on all sides, about 5-7 minutes total.
Transfer chicken to plate and serve as you see fit, as a bowl or even as a pita wrap!
Compliments to @themediterraneandish for the recipe inspo!