Marinated Chicken Souvlaki for Tsiknopempti (Smoky Thursday)

• 800g chicken fillet or thigh, cut into cubes

For the marinade

• 80ml olive oil
• 1 lemon, juiced
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For grilling

• Skewers for souvlaki

For serving

• Greek pitas
• Yogurt sauce

1. In a bowl, mix all the marinade ingredients. Add the chicken and mix well, ensuring the marinade coats everything. Cover the bowl and leave it in the fridge for at least 2 hours, or ideally overnight.
2. Place the wooden skewers in a bowl and cover them with water. This will help prevent them from burning when grilling in a pan, oven, or on the grill. Drain the wooden skewers. Thread the chicken onto the skewers.
3. Grill in a non-stick pan until lightly browned on all sides. Transfer to a baking tray lined with parchment paper and continue cooking in a preheated oven at 180°C until the chicken is cooked through and nicely browned.