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Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Yield – Serves 4
Ingredients
Method Cut chicken into long strips suitable to skewer. Mix oil with the zest of the lemons along with the juice of both lemons. Add oregano, parsley, steak spice, salt and pepper. Whisk well and add chicken. Let marinate overnight in refrigerator. Skewer the chicken pieces and grill on barbecue over medium heat until done. If using wooden skewers it is best to let them soak in water prior to skewering to avoid burning. May be served with a nice Greek Salad, less the feta of course!
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Chicken
Souvlaki
(meat)
