1 tsp finely grated lemon zest and 1/4 cup juice (2 lemons)
1 tsp honey
1 tsp dried oregano
1 pepper, 1 onion
Whisk lemon and garlic in small bowl. Let stand 10 mins. Stir in yogurt, cucumber and salt. Cover and set aside.
Dissolve 2 tbs salt in 1 quart cold water. Submerge chicken in brine and refrigerate for 30 minutes.
Combine oil, lemon zest, lemon juice, honey, oregano and 1/2 tsp pepper. Transfer 1/4 cup this mixture to larger bowl and toss in patted dry chicken pieces. Thread chicken, pepper and onion on skewers and grill.
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