Recipe: Chicken Souvlaki with Grilled Pita Bread (Greek)

CHICKEN SOUVLAKI WITH GRILLED PITA BREAD

3 whole boneless, skinless chicken breasts, cut into 1-inch squares
FOR THE MARINADE:
1/2 cup olive oil
1/4 cup fresh lemon juice or red wine vinegar (or half of each)
1/4 cup red wine
1/2 tsp minced garlic (or more, to taste)
1 tbsp oregano
FOR THE SKEWERS:
Onion, cut in squares
Mushrooms, whole small or halved if large
Green bell pepper, cut in squares (I also like to use different colors of peppers - orange, red, etc.)
FOR SERVING:
Grilled Pita Bread (recipe follows)

Combine the ingredients for the marinade. Add the chicken and let marinade in the refrigerator for at least 3 hours.

WHEN READY TO COOK:
If using bamboo skewers, soak in water. Remove chicken from marinade. Pour marinade into a small saucepan and boil for a few minutes. Set aside to use for basting.

Then take skewers and assemble in this order: onion, chicken, mushroom, chicken, green pepper, chicken. Do this for until all the chicken is used up. (I don't like to make these until the guests come over. Participation required.)

Grill these and brush with the leftover marinade. Be sure to constantly rotate. Will take about 15 minutes.

Grilled Pita is absolutely required when making Chicken Souvlaki:

GRILLED PITA BREAD

Store bought Pita Bread
Olive Oil
Dab of butter

Grill the pita bread until they are kinda toasty on the outside. Don't turn up the burner too high! Pita should be brought to the table warm

Adapted from source: Brian Mikesell