Follow these steps for perfect results
extra-virgin olive oil
dry white wine
lemon juice
yellow onion
minced
garlic clove
minced
bay leaves
broken or chopped
dried oregano
salt
to taste
black pepper
freshly ground, to taste
boneless skinless chicken
cut into 1-inch pieces
lemon wedge
to garnish
flat leaf parsley
to garnish
In a bowl, combine olive oil, white wine, lemon juice, minced onion, minced garlic, bay leaves, oregano, salt, and pepper.
Add chicken pieces to the marinade and turn to coat evenly.
Cover and refrigerate for at least 1 hour, or up to overnight, to marinate.
Prepare a medium-hot fire in a charcoal grill or preheat a cast-iron grill pan over medium-high heat.
If using bamboo skewers, soak them in water for at least 30 minutes.
Remove the chicken pieces from the marinade and drain the bamboo skewers, if using.
Thread the chicken pieces onto the skewers, dividing them evenly.
Place the skewers on the grill rack 4 to 5 inches from the fire, or place them in the hot pan.
Grill, turning once, until the chicken is opaque throughout, about 3-4 minutes per side.
Season with salt and pepper to taste.
Transfer to a warmed platter and garnish with lemon wedges and parsley.
Serve immediately.
Expert advice for the best results
Marinate the chicken for at least 4 hours for best flavor.
Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
Everything you need to know before you start
15 minutes
Chicken can be marinated overnight.
Arrange skewers on a platter with lemon wedges and fresh parsley.
Serve with pita bread, tzatziki sauce, and a Greek salad.
Crisp white wine that complements the flavors.
A light and refreshing beer.
Discover the story behind this recipe
Popular street food and dish served at gatherings.
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