Grilled Chicken Souvlaki Kabobs with Tomato, Cucumber Salad

Pairs great with a steel aged California Chardonnay

INGREDIENTS (Serves 4):

FOR THE CHICKEN

• 1 lemon juiced,  zest of 2 lemons 

• 1/3 cup extra-virgin olive oil

• 2 tablespoons dried oregano 

• 2 tablespoons roasted garlic puree

• 2 teaspoons granulated sugar

• kosher salt and ground black pepper, to taste

• 2lbs boneless, skinless chicken breast, cut into 1-inch cubes

• 8 large wooden skewers, soaked in warm water for at least 30 minutes

FOR THE SALAD

• 2 cups large-diced tomato

• 2 cups large-diced English cucumber

• 1 cup chopped Kalamata olives

• ½ cup small-diced red onion

• 1/3 cup feta cheese crumbles

• ¼ cup basil chiffonade

• 1 lemon juiced

• 3 tablespoons extra virgin olive oil

• 2 teaspoons dried oregano,  kosher salt and fresh ground pepper, to taste

For the skewers, combine the lemon juice, zest, olive oil, oregano, garlic puree, sugar, salt and pepper. Add the cubed chicken and toss to coat evenly. Marinate in the refrigerator for at least one hour.

Divide chicken pieces into 8 portions and thread onto the skewers.

While the chicken is marinating, make the salad. In a medium bowl, combine the tomatoes, cucumbers, olives, red onion, feta, basil, lemon juice, olive oil and oregano. Season to taste with salt and pepper. 

Pre-heat your grill over med-high heat. Lightly oil the grates to prevent sticking. Place the chicken kabobs on the grill and cook for 10–12 minutes, turning often, until the chicken is cooked through

Serve kabobs with tomato, cucumber salad and oven baked russet potato wedges.