Chicken Souvlaki

Williams-Sonoma ‘Roasting & Grilling’

Serves 4 to 6



  • 3 Tbs extra virgin olive oil
  • 2 Tbs white wine
  • 1 Tbs lemon juice
  • ¼ c minced onion
  • 1 garlice clove, minced
  • 2 bay leaves, broken into tiny pieces
  • 1 tsp dried oregano
  • salt & pepper
  • lemon wedges
  • 1 lb boneless skinless chicken breasts, cut into 1 inch cubes

Mix together all the marinade ingredients in a bowl. Add the chicken and cover. Refrigerate for at least one hour, up to overnight. Remove the chicken from the marinade and thread onto metal skewers. Cook on a medium hot grill until done, about 3-4 minutes a side. Remove from skewers and serve with lemon wedges and mint-yogurt sauce.

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