Name: Super-Easy Greek Chicken Souvlaki
Total time: 40 min
Cuisine: Greek
Ingredients: 3 lb Boneless, skinless chicken thighs; Kosher salt and black pepper, to taste; 1-2 tsp Oregano, dried, crumbled; 1 cup Basil, packed, roughly chopped; 3-6 clove Garlic, minced; Extra-virgin olive oil; Lemon, cut into wedges; Naan or pita bread, warmed; Tzatziki, for serving; 2 cup Tomatoes or cucumbers, diced (peeled if needed); Feta cheese, crumbled or sliced; Basil or mint, fresh leaves; 1 tbsp Extra-virgin olive oil, or to taste; 1 tbsp White balsamic vinegar, or to taste

Method

6 steps. Tap one to mark it done.

Using a food processor, blend the garlic and basil until they form a smooth paste. Scrape down the bowl's walls, pour in a splash of olive oil, and process once more. Move this mixture to a large bowl. If you prefer, just coarsely chop the garlic and basil.
Slice the chicken into pieces measuring approximately 1- to 2-inch. Put the meat in the bowl containing the garlic and basil paste. Liberally season the chicken with kosher salt and pepper to taste, aiming for roughly 1 teaspoon of kosher salt for each pound of meat. Sprinkle the crumbled oregano over everything, drizzle with a splash of olive oil, and mix well to thoroughly coat. Put a lid or wrap on the bowl and refrigerate to marinate for a minimum of 2 hours.
Prior to cooking, heat your grill to its maximum temperature (525°F/274°C to 550°F/288°C) or turn your broiler to high for a minimum of 15 minutes. Thread the chicken onto skewers and apply a light seasoning of salt and pepper on all sides.
To grill, cook the skewers for 3 minutes per side, or until they reach your preferred level of char. To broil, arrange the chicken on an oiled broiler pan or place a wire cooling rack inside a rimmed baking sheet. Broil for 5 minutes, turn the skewers over, and cook for an additional 4 to 5 minutes.
Move the chicken to a serving platter, optionally spreading a layer of tzatziki on the dish beforehand and piling the hot meat on top. Sprinkle with a touch of sea salt and freshly squeezed lemon juice. Allow the meat to rest for at least 5 minutes, then serve alongside extra tzatziki, lemon wedges, salad, and warm naan or pita.
Prepare the salad by combining the diced tomatoes or cucumbers in a clean bowl. Adjust seasoning with salt and pepper to taste. Pour in the olive oil and vinegar, stirring to combine. Mix in the fresh basil or mint leaves, transfer the mixture to a serving dish, and finish with crumbled feta and freshly cracked black pepper.