#1,375: Chicken Souvlaki (Paleo)

This delicious looking chicken was supposed to be cut into strips and made into shish kabob skewers.  That's one step too many for my liking, so I just marinated it and grilled it (yes we grilled it in November...my husband was not happy since it was about 20 degrees that day).  It was such a moist, delicious chicken though and my family devoured it.  I will definitely be making this one again...soon!

1+ lb skinless chicken breasts, cut into bite size chunks
1/4 cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
3 cloves garlic, minced
1 tbsp dried oregano
1 tsp Himalayan salt
1 tsp freshly ground black pepper

Add olive oil, lemon juice, white wine vinegar, minced garlic, dried oregano, salt and pepper to a small mixing bowl or measuring cup; whisk until well incorporated.

Place chunks of chicken in a bowl and pour marinade over them. Mix to coat really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.

Place skewers to soak in cold water for about 30 minutes before you start building your kebabs. Preheat outdoor grill (or grill pan) to medium­-high heat. Remove chicken from the marinade and skewer onto bamboo sticks. Discard unused marinade.

Grill the kebabs, turning them a few times, until chicken is cooked through, is nicely browned and has nice grill marks and is no longer pink in the center, about 10-­12 minutes total.