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Chicken Souvlaki
Dairy-free
Egg-free
Gluten-free
Nut-free
Wheat-free

Serves 4
I’ve made this dish for massive parties, small dinners, and everything in between. Skewers are a fun way to eat. A dry rub on any meat is a delicious alternative to a sauce marinade. The herby flavour of this chicken is delicious eaten warm or cold in a salad for lunch or dinner the next day. Serve with Lemony Green Beans (page 307); Wilted Greens with Creamy Miso Sauce (page 280); Corn, Coconut, and Ginger Soup (page 295); or Beet and Carrot Slaw (page 299).

Mediterranean herb rub, makes 1 cup (250 mL)
3 tablespoons (45 mL) dried tarragon
3 tablespoons (45 mL) dried oregano
3 tablespoons (45 mL) dried dill
3 tablespoons (45 mL) dried thyme
3 tablespoons (45 mL) dried rosemary
3 tablespoons (45 mL) coarse sea salt
2 tablespoons (30 mL) lemon pepper
1 tablespoon (15 mL) garlic flakes

Chicken Souvlaki
8 wooden skewers, soaked in water for 10 minutes
4 chicken breasts or 6 thighs, cubed
1½ tablespoons (22 mL) Mediterranean herb rub

1. Make the Mediterranean herb rub. Combine the tarragon, oregano, dill, thyme, rosemary, salt, lemon pepper, and garlic flakes in a small bowl and stir to mix.
2. Store the leftover rub in an airtight jar away from heat for up to 6 months. You can add it to any meat or fish you’re cooking for additional flavour.
3. Make the chicken souvlaki. Place the cubed chicken in a large bowl. Add the Mediterranean herb rub and toss to evenly coat the chicken.
4. Assemble the seasoned chicken on the skewers (not too tightly packed and as flat as possible). Skewers can be assembled the night before, stored in an airtight container, and refrigerated.
5. Grill on an outdoor barbecue over medium heat or broil in the oven for about 6 to10 minutes on each side until cooked through and slightly browned.

Tip: For a vegetarian option, cube an assortment of vegetables like zucchini, peppers, and onion. Coat the veggies with olive oil and the dry rub, assemble them on the skewers in an alternating pattern, then grill them on the barbecue or cook under the broiler for about 10 minutes, turning regularly.