Grilled Chicken Souvlaki

From Cook's Illustrated | July/August 2014

Why this recipe works:

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 while the grill heats. We then toss the chunks of… read more

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 while the grill heats. We then toss the chunks of chicken in a flavorful mixture of lemon, olive oil, herbs, and honey right before grilling. To prevent the end pieces from overcooking, we protect the chicken by threading pepper and onion pieces on the ends. Once cooked, the chicken is tossed with reserved sauce to ensure that the exterior is brightly flavored and just as tender and moist as the interior.

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Serves 4

This tzatziki is fairly mild; if you like a more assertive flavor, double the garlic. A rasp-style grater makes quick work of turning the garlic into a paste. We like the chicken as a wrap, but you may skip the pita and serve the chicken, vegetables, and tzatziki with rice. You will need four 12-inch metal skewers. For tips on wrapping the sandwich in foil, see related content.

Ingredients

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