Doin' Some Cookin'... Chicken Souvlaki

The thought of making kebabs on a work night just seemed like too much work. Instead of cutting the meat into chunks I kept the chicken cutlets whole and grilled them that way. Okay, so it's not genuine souvlaki but the flavor is there. 

I've never made Chicken Souvlaki at home but had it numerous times at a friend's house. It was her signature dish. 

During the Summer this chicken will be in rotation with the watermelon I consume all season long. 

While it's normally served with tzatziki sauce I had to find a side dish alternative that was diet compliant and it had to have cucumbers in it so I made a cucumber tomato salad. It was the perfect compliment to the chicken. 

Chicken Souvlaki

Adapted From: The Healthy Foodie

Makes 8 Servings

Stars of the Show:

• 2 lbs boneless, skinless chicken cutlets
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp sea salt
• 1 tsp black pepper

And Action:

Place chicken in a gallon size ziploc bag. In a bowl combine the rest of the ingredients, stir well. 

Pour the marinade over the chicken and toss the bag around coat the chicken. Marinate in the refrigerator overnight. 

Preheat a grill pan over medium-high heat. 

Grill the chicken 5 minutes on each side. Enjoy!