A World of Kebabs – Chicken Souvlaki

In the heat of the summer, it’s always good to keep the kitchen cool by heading outdoors to use the grill. Burgers and hot dogs are fine, but kebabs are really where it’s at; bite-size chunks, seared to crisp perfection on the outside, while still tender and juicy inside.

There’s an endless variety. Steak, chicken, pork, and lamb. Fish, shrimp, tofu, and vegetables. With sauces, sweet or savory. Dry rubs, mild or spicy. Every culture seems to have their own version. Yakitori in Japan is basted in a salty-sweet glaze. In India, chicken is marinated in yogurt and spices, grilled to succulent excellence. Satay is from Indonesia, dipped in peanut sauce. Persian barg kebabs are usually beef with a pureed onion, garlic, and saffron marinade. Small chunks of fatty lamb skewered and dusted in cumin and chili powder originated in the Xinjiang region of China. There are enough varieties of kebabs to have a different one each day of the summer.

I make many types of kebabs, but when I am looking for something quick, I usually grill lamb kebabs marinated in olive oil, salt, and pepper, or chicken souvlaki with garlic and lemon. I’ll often make both, along with grilled vegetables (basically kebabs without the skewers) so diners can pick and choose the bites they want and there’s a variety for them to enjoy. They are great for guests.

Chicken souvlaki is perhaps the simplest of all, but no less tasty than any other. A short marinade in lemon juice, pressed garlic, and olive oil, with salt, pepper, and oregano is all it takes before a quick sear over a hot flame. The chunks of meat can be served on a Greek salad with pita and tzatziki on the side, or are perfect stuffed in a pita with lettuce, tomato, and onion.

No matter your culture or your tastes, there is a kebab or two for you to appreciate. This summer why not fire up the grill, get out the skewers, and enjoy the world of kebabs?

Chicken Souvlaki

½ hour, plus marinating time, serves 2

2 boneless, skinless chicken breast halves (about 1 lb.), cut into 1-inch pieces

Juice of 1 lemon

1 – 2 garlic cloves, pressed

2 Tbsp. olive oil

1 tsp. dried oregano

½ tsp. kosher salt

½ tsp. fresh ground pepper

Metal or bamboo skewers

1. If using bamboo skewers, soak in water for at least a half hour before use to prevent burning.
2. Cut chicken breast into 1-inch pieces and place into a large bowl or zip-top bag.
3. Whisk together lemon juice, pressed garlic, olive oil, oregano, salt, and pepper in a small bowl. Pour over the chicken and stir to make sure all pieces are coated. Allow to sit for at least a half hour and up to several hours in the refrigerator.
4. Heat a charcoal or gas grill on high for direct heat cooking.
5. Thread the meat on skewers so that each piece is pressed tightly against the next. This will help the inside of the meat to cook slower and stay succulent, while the outside gets slightly charred and crispy. Skewering over a sheet pan prevents chicken juice spills and makes it easy to carry the kebabs out to the grill.
6. When the grill is hot, use long tongs to brush the grates carefully with a paper towel dipped in vegetable oil. This will remove burnt-on particles and grease the grates to prevent the kebabs from sticking.
7. Place each chicken skewer on the grill directly over the flame. Cook until the side closest to the flame is well done and releases from the grates of the grill, about 5 to 7 minutes. Flip the skewer and cook the other side until it is slightly charred, another 5 minutes or so. Rotate the skewer as needed and cook for a few more minutes until the meat gets slightly charred all around. Close and open the grill as needed to change the temperature at which the meat is cooking. A closed grill is like an oven which will help cook the inside of the meat while the outside is in direct contact with the flame. When the grill is open, the inside will cook much slower while the outside sears.
8. Remove the skewers to a clean plate or sheet pan and serve hot over Greek salad or in a warm pita with lettuce, tomato, and onions.

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