Greek Lemon-Garlic Chicken Souvlaki Skewers (6 Servings)

Blend 10 garlic cloves, 2 tbsp oregano, 1 tsp each rosemary, paprika, salt and pepper, 60ml olive oil, 60ml dry white wine and juice of one lemon.

Cut about 1.13kg chicken breasts into roughly 4cm pieces; coat with the marinade and add two bay leaves.

Cover and marinate the chicken in the refrigerator for at least two hours; never marinate raw chicken at room temperature.

Soak 10–12 wooden skewers in water for at least 30 minutes. Discard bay leaves, thread chicken evenly onto skewers and do not reuse marinade that touched raw chicken.

Preheat an outdoor grill or grill pan well over medium-high heat, adjusting to avoid sticking.

Grill chicken skewers, turning to brown all sides, until the thickest piece reaches at least 74°C on a thermometer. This can take longer than five minutes; prioritize doneness over a fixed time.

Transfer cooked skewers to a clean platter and rest around three minutes; do not reuse plates or tongs contaminated by raw poultry.

If using the optional accompaniments, warm six pitas and share approximately 250g tzatziki, one tomato, one cucumber, half a red onion and 60g olives across six portions.

Refrigerate leftover chicken in shallow containers within two hours, use within 3–4 days and reheat to a center temperature of 74°C.