Chicken Souvlaki

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  5 Garlic(15g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Oregano, Dried
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  1 tsp 1 teaspoon Kosher salt
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  0.5 tsp 1/2 teaspoon freshly-cracked black pepper
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  1 Lemon Juice, Fresh(47g)

Instructions

1. 1Cut the chicken breast into 1½-inch cubes. Mince the fresh garlic and combine with olive oil, dried oregano, fresh lemon juice, kosher salt, and black pepper in a large bowl.
2. 2Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 1 day.
3. 3Remove the chicken from the marinade and discard the leftover liquid. Thread the chicken pieces onto metal or wooden skewers (soak wooden skewers in water for 30 minutes beforehand), dividing evenly among 4 skewers.
4. 4Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Carefully place the skewers in the pan and cook for 6–8 minutes, turning once halfway through, until the chicken is golden brown on the outside and no longer pink inside with an internal temperature of 165°F.
5. 5Transfer the cooked skewers to a cutting board and let rest for 2–3 minutes. Remove the chicken from the skewers.
6. 6Divide the cooked chicken evenly into 4 airtight containers while still warm. Cool to room temperature before sealing completely.
7. 7Store in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat for 2–3 minutes until heated through, then serve with pita bread, tzatziki sauce, and desired toppings.