Chicken Souvlaki
Skewered chicken laced with lemon and garlic, perfect for summer time grilling

• 4 boneless, skinless chicken half breasts
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, chopped
• 2 teaspoons dried rigani (Greek oregano) or dried oregano
• salt and pepper
• 2 lemons, cut into wedges
• 8 - 10 metal skewers or bamboo skewers that have been soaked in water for an hour (so as not to burn on the fire)

1. Cut the chicken into bite-sized pieces
2. Mix together the oil, lemon juice, garlic and rigani in a shallow dish. Put the chicken cubes into the dish and stir them around. Place covered in the fridge for 2-3 hours stirring occasionally
3. Preheat a gas grill or the broiler on the stove. Grease 6 skewers with a piece of paper towel soaked in olive oil. Season the chicken cubes well with the salt and black pepper, then string the cubes on the skewers
4. Grill or broil the meat until it is browning on the edges. Use leftover marinade to brush the chicken as it cooks. To check for the doneness, insert a knife tip and press firmly - if the juice is clear, the meat is cooked. If it is pink, then continue cooking
5. Cooking generally varies from 6 - 9 minutes depending on the size of the meat and the temperature of the grill. Avoid overcooking as it dries out the meat
6. As you remove the souvlaki from the heat, squeeze 2 - 4 lemon wedges over the meat (you can remove the meat from the skewers before serving if you wish)
7. Add a lemon wedge to each plate and serve!