We love to grill. Even though we grilled a few times this winter (including once when it was 1 degree outside), we have started firing up the grill more often since the snow has started melting. One of the first things we made was Chicken Souvlaki, which, basically, a chicken kebab marinated in a blend of olive oil, balsamic vinegar, lemon juice, garlic, and dried herbs. We served it on pita bread with tzaziki sauce, onions, and diced tomato, sort of like a gyro. The flavors are truly amazing. I was a bit skeptical making a marinade with so much balsamic vinegar, but it really is the star of this marinade. Give it a try - I know you'll love it.
Recipe adapted from allrecipes.com
Prep Time - 5 minutes
Inactive Prep Time - at least 8 hrs
Cook Time - about 15 minutes
3 cloves garlic, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
3 TBSP lemon juice
1 TBSP dried oregano
1/4 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
2 boneless chicken breasts, cut into bite-sized pieces
Pita bread, warmed up
Mix together the garlic, balsamic vinegar, olive oil, lemon juice, oregano, rosemary, salt, & pepper in a zip-lock bag. Add the chicken and marinade in the refrigerator for at least 8 hrs, up to overnight.
About 30 minutes before you're ready to start cooking, take the chicken out of the refrigerator and put on skewers. Discard the marinade.
Pre-heat the grill and place the skewers on the prepared grill. Cook until juices run clear, about 5 minutes per side.
Remove from skewers and put on pita bread and top with your favorite pita toppings.