This recipe for Greek Style Lemon Chicken Skewers came about as I was dreaming about far-away lands, balmy summer nights sitting in cafes enjoying glasses of crisp white wine and charred meat. Okay, it also came about while I was playing around with some of my favorite dried herbs, from Daphnis and Chloe, they have the best herbs I have ever had; all from Greece! Bright, refreshing and intoxicating! Every time I open a box of their herbs I completely lose myself.
I am working on shooting new photos for an online photography workshop I am teaching at Bauman’s College in Berkeley. I was beyond the moon when they contacted me, and we have been working like busy bees shooting like crazy – both photos and video. It has been so much fun to get into the kitchen, work on some new recipes and then shoot them. I thought I should share this one as it has quickly become a favorite of ours – I think we have had it two or three times the past week.
This recipe is really easy to make and takes no time on the grill. I used a marinade made with Meyer lemon juice, olive oil and lots of herbs. As I mentioned, I adore Daphnis and Chloe, but please use your favorite for this recipe. I served the grilled chicken breast with grilled lemon wedges and a minty greek yogurt. You are going to love it!
- Skewers – if you are using bamboo ones soak in water for at least 30 minutes otherwise they can catch on fire.
- Bring the meat to room temperature at 30 – 60 minutes before grilling, this helps the meat cook evenly.
- Skewers – metal or bamboo
- Grill with a thermometer.
Recipe:Greek Style Lemon Chicken Skewers
1/4 cup lemon juice
1/4 cup olive oil
1 sprig fresh rosemary, finely minced
3 cloves of garlic, finely minced
1 teaspoon oregano
1 teaspoon chili flakes
2 pounds chicken breast, skin removed and cut into medium pieces
1 1/2 cups whole milk greek yogurt – use the good stuff
1/3 cup fresh mint, finely minced
1 small garlic clove, finely minced
1 tablespoon olive oil
kosher salt, to taste
black pepper, to taste
Combine the lemon juice, olive oil, rosemary, 3 garlic cloves, oregano and chili flakes in a medium sized glass bowl. Add the chicken, stir and then place in the refrigerator for at least one hour, and up to 4 hours.
In a small bowl mix together the yogurt, mint, 1 garlic clove, and olive oil. Stir. Season to taste with salt and pepper. Cover the bowl and place into the refrigerator until time to serve.
If using bamboo skewers soak them for 30 minutes before placing the meat on them. This will prevent the bamboo from burning.
Preheat the grill to 425.
Remove the chicken and the yogurt sauce from the refrigerator at least 30 minutes before preparing the skewers.
Thread the chicken onto the skewers.
Place onto the hot grill. Cook until the chicken lets lose of the grill – this is the sign that it is time to turn the skewers over – usually takes about 5 minutes. Continue to grill until the internal temperature of the thickest piece of meat reaches 160. Remove from the grill and place onto a serving platter.
Place the lemon wedges onto the hot grill and grill until lightly caramelized.
Serve the grilled chicken with the seasoned yogurt and grilled lemons.