Looking to have some fun on the grill this summer? How about a build your own chicken souvlaki bar? A quick chicken marinade, a choose-your-own-adventure cornucopia of toppings, and our twist on the classic garlic sauce: garlic whipped feta. Happy Grilling!
Don’t have a BBQ? We have some suggestions below!

Ingredients: 

Souvlaki seasoning:

• 3 Tbsps. paprika
• 1/2 Tbsp. ground coriander
• 1 Tbsp. oregano
• 1/2 Tbsp. ground cumin
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 tsp granulated garlic
• 1/2 tsp sugar
• 1/2 tsp freshly ground pepper
• Olive oil
• Lemon juice

Chicken:

• 12 boneless, skinless chicken thighs, cut into strips, in thirds

Method:

1. Take 3 Tbsps. of souvlaki seasoning and whisk with juice of 1/2 a lemon and a healthy amount of olive oil, until forms a thin paste.
2. Toss with chicken to combine. Cover and allow to sit in fridge from 4 hours to overnight.
3. Remove from fridge and skewer.
4. Preheat your BBQ to medium, indirect heat. Oil your grill lightly. Place chicken on grill and BBQ, turning 2-3 times, until cooked through at a minimum internal temperature of 165°F.
5. Remove from grill and slide of skewers. Serve with your choice of toppings from the below suggestions.

*If you don’t have a grill, simply cook the chicken in a 375°F oven, on a wire rack, or use a grilling pan on the stovetop.

Topping Suggestions: 

• Tomatoes
• Garlic and Lemon Whipped Feta (see below)
• Parsley
• Olives
• Pepperoncini peppers
• Roasted red peppers
• Pickled turnip
• Shredded lettuce
• Kale
• Cucumber
• Souvlaki spiced chickpeas (see below)
• Pita bread

Garlic and Lemon Whipped Feta: 

• 1 cup goats milk feta, drained
• 1/4 cup olive oil
• Freshly cracked black pepper
• Zest of 1 lemon
• Juice of 1/2 a lemon

1. Blend all ingredients in a food processor until completely smooth
2. Adjust seasoning as desired. Serve at room temperature or slightly below

Souvlaki spiced Chickpeas: 

1. Toss one can of drain and rinsed chickpeas with remaining souvlaki seasoning and 3 tbsps. of olive oil
2. Roast at 450°F for 15 minutes or until lightly crispy

Recipe by Chef Dany Duguay