Chicken Souvlaki in Olive Oil & Vinegar Marinade
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 1.400 gr / 3 lb. chicken breast skinless, boneless
- 10 tomatillos
- 1 green pepper, cut in 3cm. X 3cm. / 1in. X 1in.
- 1 red pepper, cut in 3cm. X 3cm. / 1in. X 1in.
- ½ cup olive oil
- ¼ cup white wine vinegar
- 2 tbsp Dijon mustard or any other mustard
- 2 tbsp honey
- Salt and pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp onion powder, you can use real onion chopped if you like
- 1 tsp garlic powder, same stands for garlic too
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp dried thyme
- In a non-reactive bowl mix all the marinade ingredients.
- Cut the chicken is squared pieces about 4 cm X 4 cm / 1.5 in X 1.5 in.
- Add the chicken to the marinade and cover all pieces.
- Put a plastic wrap and cover the bowl.
- Place in the fridge for at least five hours up to overnight.
- If you don’t have stainless steel skewers you can use the classic wooden ones.
- Place the wooden skewers in cold water for about 15 minutes before using them.
- To make the 10 skewers you have to put 4 chicken pieces, 1 tomatillo and 2 pieces of peppers per skewers interchangeably.
- I have a special rotisserie machine that makes them in 20 to 25 minutes.
- You can either BBQ them or put them under the broiler.
- Time depends on the fire for the BBQ and on the particular oven you have.
- For the broiler I would go for 225°C / 435° F for about 15 minutes per side or until juices come out clear, no blood.
- For the BBQ, well, that depends highly on the fire so I am not going to guesstimate here.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chicken-souvlaki-in-olive-oil-vinegar-marinade-with-citrus-greek-potatoes/
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