I can’t think of a better time to fire up your grill than Labor Day weekend (besides Memorial Day, 4th of July, and any given weekend during summer). But Labor Day is what we’re celebrating at this moment, and I’m going to make the most of this clear and sunny day in Washington. Today we’re all about a simple, fool-proof chicken recipe that’s perfect for feeding palates that might be craving some more flavorful than plain old grilled chicken breast. The most important step in making the perfect, traditional Greek chicken souvlaki is nothing else but the marinade! Marinating the chicken in lemon juice, olive oil and red wine vinegar makes it so fork- tender while the dill, oregano and garlic add heaps of flavor. Adding tzatziki sauce is a nice, creamy compliment to the chicken but just leave it off if you prefer. Make a couscous salad to go along with the Greek theme, or simply serve this souvlaki chicken rolled up in a toasty pita.
Serve these souvlaki chicken skewers on warmed pita bread with tzatziki sauce, onion, and tomato, or with rice pilaf and grilled vegetables.
In a medium sized mixing bowl, whisk together the red wine vinegar, lemon juice, and mustard. Slowly add olive oil into the bowl, whisking constantly.
Add in the remaining marinade ingredients and season to taste with salt and pepper. Use some dried oregano and dried dill. Thyme or mint can be subbed in for the dill. Stir to combine.
Add in chicken strips and toss to coat. Cover and refrigerate 6-8 hours. Flip the chicken over once or twice to make sure each piece is saturated.
Thread chicken onto skewers, 1-2 strips per stick depending on size. Grill or broil until cooked through, 5 minutes per side. Broiling is the easy way to get the same crusty and colorful chicken skewers as grilling. If you are using wooden skewers, soak them in water at 30 minutes before using to prevent burning.
Happy Labor Day!