Chicken Souvlaki

• 4 boneless, skinless chicken breasts
• 3 Tbs extra-virgin olive oil
• 3 Tbs fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dry thyme
• 1 1/2 tsp dry oregano
• Salt and pepper to taste

Cut the chicken into ~1 inch cubes. Then, in a gallon plastic zipper bag add the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Mix well, and add the chicken, ensuring that all pieces are coated. Marinate for at least one hour, thread onto kabobs, and bake at 450F for 8-12 minutes, or until juices run clear. Alternatively, the kabobs may also be grilled on medium-high.

Notes:

• When baking, I broil the kabobs for a couple minutes to give them come color.
• I usually serve the kabobs in pitas with tzatziki sauce, and chopped tomatoes.

Yields 4-6 servings.