Chicken Souviaki

adapted from Rachel Ray bu Lori Ann Spears
2 lemons
2 Tbsp finely chopped fresh oregano leaves (less if using dried)
1/4 cup evoo
4 garlic cloves
fresh ground pepper
16 chicken tenders (uncooked)

Zest and juice the lemons into a large seal-able bag.   Add oregano and olive oil.  Grate garlic with a mini-grater (micro-plane) and add to marinade.  Add chicken tenders to the marinade and season with salk and pepper.  Toss chicken in bag until coated.  Let stand 10 minutes.  Grill until chicken is cooked, about 4 minutes per side.

This is often served with yogurt sauce, but I serve it with the hummus and my family would rather scoop the hummus with their chicken than eat the yogurt sauce.  It’s also really good a flavorful plain.


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