Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV
Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.
Chicken souvlaki is almost always made with chunks of boneless skinless breasts, which have a marked tendency to dry out when grilled. To prevent this, we swap the traditional overnight soak in an acidic marinade for a quick 30-minute brine...