Chicken Souvlaki Skewers

Souvlaki is a traditional Greek dish that is done with various meats and vegetables on a skewer. I am featuring chicken, zucchini and onions, but you can mix it up any you want. The seasoning used is a Greek seasoning from Spice Islands Gourmet Blends. However, McCormick has a version too, so it should be quite easy to find it in your spice section of your local grocery store. Ingredient amounts will yield about 7 – 8 skewers depending on the size of your skewers. Leftovers make a great salad the next day. Add your favorite lettuce, olives and tomatoes and you have a completely different meal made fast. Or make a pita sandwich, which is another traditional Greek way of eating this skewered delight!

Ingredients

Souvlaki
1 1/2 lbs. of boneless skinless chicken breast cut into 1 inch cubes
1 large red onion cut into 1 inch wedges
3 small zucchinis sliced into 1/4 inch slices
1 cup coconut milk (The coconut milk will make it moist and will not have a piña colada flavor.)
2 tablespoons of Greek seasoning
1 teaspoon of kosher salt
Juice of 1 lemon juice about 1/4 of a cup
Creamy Cucumber Dipping Sauce (optional)
Zatar Sauce (optional)

Technique

Cut the meat into cubes, onion into wedges and slice zucchini. Add all items to a large Ziploc bag or in a large mixing bowl. Massage bag or stir well to evenly coat ingredients. Refrigerate and marinate for at least 4 hours.

Make dipping sauce if using and refrigerate until ready to use.

Skewer chicken and vegetables by alternating the ingredients. Preheat a grill to medium heat and grill skewers for about 10 minutes turning frequently. Make sure meat is cooked thoroughly. Cooking times will vary depending on the type of grill you are using and the size of the chicken cubes. No pink should be present in the middle, but they should not be burnt either. Remove from grill, plate and serve with dip. Be careful when removing skewers, because the metal will be hot. Use tongs to remove.

Suggested Side Dish

Try Skewered Potatoes with Onions and RosemaryChilled Orzo Pasta Salad with Summer Vegetables and a Minty Garlic Oil or Lentils with Garlic and Fresh Rosemary.

Suggested Beverage

Try Wente Vineyards Morning Fog Chardonnay (Livermore Valley) or Wente Vineyards Riva Ranch Chardonnay, J. Lohr Arroyo Seco Riverstone Chardonnay (California), Flensburger Brauerei Pilsener Lager (Germany) or any of your favorite summer brews by Sam Adams.

Chatty Advice

When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.

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