Grilled Chicken Souvlaki

Name: Grilled Chicken Souvlaki
Yield: Serves 4
Cuisine: Europe, Greek
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 tablespoon, chopped fresh thyme; 3 , garlic cloves, minced; 3 (3-inch), strips lemon zest, chopped; 2 teaspoons, kosher salt; 1 teaspoon, dried oregano; ½ teaspoon, ground coriander; ¼ teaspoon, red pepper flakes; ¼ teaspoon, pepper; 2 pounds, boneless, skinless chicken breasts, trimmed; 6–8 (10-inch) wooden or metal, skewers; 2 tablespoons, tahini; 1½ tablespoons, lemon juice; ½ teaspoon, kosher salt; ¼ teaspoon, pepper; ¼ teaspoon, dried oregano; 4 tablespoons, unsalted butter, melted

65 comments

Appears in Cook's Country August/September 2021

A bold marinade, intense heat, and an extraordinary sauce made this grilled chicken something we couldn't stop thinking about for years.

SERVES4

TIME1¼ hours, plus 2 hours marinating

WHY THIS RECIPE WORKS

Souvlaki is a dish of marinated meat (or occasionally vegetables) threaded onto skewers or a spit (“souvla” means “spit” in Greek) and cooked over a fire. We had a version at Johnny's Restaurant in Homewood, Alabama, that we couldn't forget...

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