This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Serve with pita, tomato, and tzatziki sauce for a delicious pita.
Chicken Souvlaki is wonderful on its own along with rice pilaf and grilled vegetables and is also super tasty alongside a fresh Greek salad.

This marinade works great on pork, beef and lamb. Take your pick! Just be careful to not overcook your protein. These skewers cook up quickly.

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Souvlaki Chicken Skewers


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  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 3 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh thyme, dill or mint (optional)
  • 2-3 tablespoons lemon zest
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • 1- 1 1/2 pounds skinless, boneless chicken breasts or thighs, sliced into strips
  • Wooden skewers, soaked in water at least 30 minutes


In a mixing bowl, whisk together vinegar, lemon juice and mustard. Slowly add oil to bowl, whisking constantly. Add remaining marinade ingredients and season to taste with salt and pepper. Add chicken and toss to coat. Cover and refrigerate 6-8 hours, stirring occasionally.

Thread chicken onto skewers, 1-2 strips  per stick depending on size. Grill or broil until cooked through (about 10-12 minutes).

Great served on pita bread with tzatziki sauce, onion and tomato, or with rice pilaf and grilled vegetables.
Recipe from Central Market Mill Creek - Culinary Resource Center
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