15 Jul Chicken Souvlaki

From The Baker’s Mann


  • 1-2 lbs of chicken, skin on and boneless (or lamb)
  • ¼ cup fresh lemon juice
  • 3 T olive oil
  • ½ t salt
  • ½ t freshly ground pepper
  • ½ T dried oregano leaves (or 1 T fresh oregano)
  • 2 t minced garlic
  • ½ T onion powder (or ¼ C grated onion)
  • White onion sliced into rings
  • Olive oil
  • Pita or nan – white or wheat


  1. Mix ingredients #2-8 and pour over chicken (I like to marinate in a zippered bag). Marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat the grill.  Flatten chicken while in zippered bag using the flat side of a meat tenderizer.  This helps to create uniform cooking and the chicken will cook faster.  Grill chicken (skin on) until it reaches at least 170 degrees – turning periodically to cook evenly.  Remove from grill; remove skin; slice into strips.
  3. Pour 1-2 T of olive oil in a medium hot sauté pan.  Place onion rings in and stir frequently to brown and soften.  Halfway through, I get impatient and pour some water in the pan to speed along the process.
  4. Warm pita/nan in the oven or on the grill.
  5. To serve, place pita/nan on plate and then top with sliced grilled chicken.  Place sautéed onion rings on top.  Serve with a dollop of tzatziki.