Ingredients
2 Packages skinless, boneless chicken breasts
1/2 cup Olive Oil
1 Zest of 1 whole lemon
1/2 cup Lemon juice (fresh)
1/4 cup Finely crushed dried oregano
1 tsp Ground thyme
1 tsp Kosher Salt
2 Tsp Red wine vinegar
3 tsp Garlic Cloves, smashed
Preparation
Cut boneless breasts into 1" wide (or 3/4"" wide) strips, lengthwise. You want them to be roughly the diameter of a hotdog as they will be threaded onto skewers and grilled. Mix all ingredients except chicken in a mixing bowl. Either use a large (gallon) ZipLoc bag or large sealable container to marinate chicken in. Marinate refrigerated for a maximum of 4 hours, minimum of 1 hour. I go very generous on the oregano. Remove from marinade and thread lengthwise onto metal skewers. heat grill to medium-high heat and oil grates so chicken doesn’t stick & tear when laid on grill. Baste frequently with leftover marinade while turning frequently. Olive oil will brown the chicken. You want to grill several minutes per side until throughly cooked.
I serve this with greek salad (feta, kalamata olives, cucumber, tomatoes, tatziki sauce, pita bread)
