Chicken Souvlaki and Greek Salad

Ingredients

• 2 pounds chicken cutlets
• coarse salt and fresh black pepper
• Marinade:
• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon McCormick Tuscan Seasoning (or 2 teaspoons dried oregano + 1 teaspoon dried thyme + ¼ teaspoon red pepper flakes)
• 1 teaspoon Dijon mustard
• You will also need:
• metal or wooden skewers
• pita or flatbreads
• tzatziki sauce
• Greek dressing
• chopped or sliced tomato, red onion and lettuce, for garnish

Instructions

1. The night before or the morning of: trim visible fat off the chicken and cut crosswise into 1” wide strips. Season generously with salt and pepper. In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator overnight.
2. You can skewer the chicken and grill it on an outdoor grill or use a grill pan stove top. If using wooden skewers soak in water for a half hour or so before grilling. Skewer each piece twice lengthwise. Grill on all sides until cooked through.
3. Serve on warm flat or pita bread with tzatziki sauce (and/or Greek dressing - recipe below) garnished with fresh vegetables like tomato, onion and lettuce.