Chicken Souvlaki Recipe

Darn, I ate the whole thing before I realized I forgot to add the olives.  We ate the leftovers the next day so I remembered to add them the second time!  So good!

                                               

INGREDIENTS:

• Marinade:
• 3 cloves 

  garlic, minced (I use a garlic press)

• 1 tsp lemon zest

• 1/3 cup fresh lemon juice

• 3 tablespoons 

  olive oil 

• 1 tablespoon 

  dried oregano

• 1 teaspoon 

  honey

• 3/4 teaspoon 

  kosher salt 

• 1/2 teaspoon 

  freshly ground black pepper

• 
  
• 1 1/2 pounds 

  boneless, skinless chicken breasts 

• 6 skewers (if using wooding skewers soak in water before grilling)
• 
  
• Vegetable oil (use to oil the grill grates before grilling)
• 
  
• 2 medium plum tomatoes, thinly sliced
• 1/2 medium English cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/3 cup 

  pitted kalamata olives (about 12), cut in half lengthwise 

• 4 mini naan (brand I like is Stonefire). Original recipe calls for pita but I love the soft naan so much better.  The mini Naan are a perfect size and fit into toaster.  
• 
  
  
  
  
• Tzatziki sauce (store-bought or homemade), for serving

INSTRUCTIONS

1. Prepare the marinade, add garlic, zest, lemon juice, olive oil, oregano, honey, kosher salt and pepper to gallon zip-top bag.  Seal the bag and massage to combine. 
3. Cut  boneless skinless chicken breasts  into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours.  (If I have time I like to refrigerate for 3 hours)
4. Prepare the grill for medium-high, direct heat.  
   On a large platter arrange sliced tomatoes, cucumber, red onion kalamata olives  and Naan (I like to quickly heat pita right before serving) leaving the other side empty for the chicken.  
5. Thread the chicken onto the skewers, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.
6. When the grill is ready, oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter.
   Naan can be warmed on the grill or toasted in Toaster until warm through. You don't have to toast long just enough to warm.  You just want them warm and soft. 
   To serve, top each Naan with chicken, tomatoes, cucumber, onion, olives and a generous spoonful of tzatziki sauce. 
   Recipe source:  The Kitchn  where you'll find so many wonderful recipes.