Every Sunday, I love to fire up the grill and cook a large batch of chicken souvlaki. We enjoy it for dinner that evening with grilled veggies and save leftovers for later in the week. Extra chicken perks tastes delicious in a big green salad. You could also use leftovers in a pita sandwich with a tasty cucumber yogurt sauce to take to lunch the next day.
Not a fan of chicken? Try this recipe with pork tenderloin, veggies (eggplant, zucchini, squash, onions) or pork shoulder.
Whatever you do, be sure to make extras for lunch later in the week. You won’t be sorry.
Your fork is waiting.
Cut chicken breasts into 2 inch sized chunks and place in a large zip loc bag.
In a small bowl, wisk together marinade and pour over chicken.
Marinade 30 minutes or overnight.
When ready to grill, heat over medium-high heat rotating once until chicken is cooked through about 4 minutes per side.
Please note: most of the marinade falls all while grilling so the fat and sodium will most likely be lower once cooked.