YOUR SOLIN GENERATED RECIPE
Greek Lemon-Herb Chicken Kontosouvli
Succulent chicken thighs roasted in a bright lemon-oregano marinade until the edges are beautifully charred and golden.
INGREDIENTS
7 oz boneless skinless chicken thighs
0.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 cloves garlic
1 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup red bell pepper
0.5 cup red onion
2 tbsp plain Greek yogurt
PREPARATION
Cut the chicken thighs into large, uniform chunks and place them in a medium glass mixing bowl.
Mince the garlic cloves and whisk them together with the olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the marinade.
Slice the red bell pepper and red onion into large pieces that match the size of the chicken chunks.
Pour the marinade over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated, then let it marinate for at least 30 minutes.
Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
Thread the marinated chicken and vegetables onto metal or soaked wooden skewers, alternating between meat and produce.
Place the skewers on the prepared baking sheet and roast for 20 to 25 minutes, turning once halfway through, until the chicken is cooked through and the edges are crispy.
Remove from the oven and serve immediately with a dollop of cool Greek yogurt on the side.