Friday, February 6, 2015
MINI CHICKEN SOUVLAKI
2 pounds chicken thighs, boneless, skinless
2 talbespoons olive oil
2 tablespoons lemon juice
1/3 cup finely chopped fresh mint
2 cloves garlic, crushed
1 1/2 teaspoons smoked paprika
1. Trim any fat from chicken; cut into 3/4-inch thick strips. Combine chicken with remaining ingredients in medium bowl. Thread chicken onto 20 bamboo skewers. Cover; refrigerate 3 hours or overnight.
2. Cook skewers in heated oiled grill pan until browned and cooked through.
Prep + cook time: 35 minutes (+ refrigeration)
Tip: Soak bamboo skewers in cold water for at least an hour before using to prevent them from scorching during cooking. For optimum flavor, marinate the chicken overnight.
Serving suggestion: Lemon wedges