Kotopoulo Souvlaki (Chicken Skewers)

Todays recipe is our final installment of our Greek Easter Feast, and were going to end our feast much like where we began, with another appetizer. This is an easy-to-prepare recipe that has some interesting variations if you would prefer it as a main course for a non-Easter event, like dinner tonight. Although the traditional recipe was originally prepared with lamb on Easter Sunday, the chicken-based recipe is just as savory. We hope youve enjoyed your Greek Easter Feast as we are prepared to move on to a few Passover Preparations starting tomorrow. Cut the chicken breasts into long, straight slices about and inch or two wide and thread the chicken strips onto the skewers. In a shallow pan (large enough for the skewers) combine the remaining ingredients and pour over the skewered chicken strips. Season with salt to taste and refrigerate for at least 2-hours, making sure to turn once while refrigerating in order to thoroughly marinate. On a very hot grill, or cast iron pan over medium-high heat, cook the chicken, basting frequently with the remaining marinade. Cook for 7 to 10-minutes and make sure to turn occasionally. Serve warm on the skewer. Kitchen Staff Tip: Prepare all ingredients as directed, except cut the chicken into bit-size chunks, rather than strips for the skewer. Refrigerate and cook or grill as directed. Serve in a pita with chopped tomatoes, cucumbers and onions. A delicious lunch-time variation! Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <dailyrecipe-owner@recipe-a-day.com> on Apr 07, 1998