Adapted from “Vefa’s Kitchen,” by Vefa Alexiadou (Phaidon). Put this in the fridge to marinate when you leave for work. Serves 4 (double up for leftovers).
Ingredients
1 3/4 pounds skinless, boneless chicken breast portions, cut into 1-inch cubes
Pinch of dried oregano
2-3 tablespoons olive oil
2 onions, quartered
2 green bell peppers, seeded and cut into 1-inch squares
1-2 tablespoons freshly squeezed lemon juice
Salt and pepper
Pita bread
Directions
Put the chicken into a large bowl, add the oregano and oil, season with pepper, and toss well. Cover, and let marinate in the refrigerator, turning occasionally, for 6 hours or overnight. Preheat the broiler or light the barbecue. Drain and thread the meat onto skewers, alternating with the onions and bell peppers. Drain the oil into a screw-top jar, add the lemon juice, fasten the lid, and shake vigorously until thoroughly combined. Brush the souvlaki with the mixture. Grill the skewers over charcoal or cook under the broiler, turning twice and brushing frequently with the oil-lemon marinade, for 10-15 minutes, or until the chicken is cooked through. Do not overcook. Sprinkle with salt and pepper and serve with pita.
