Gluten-Free Souvlaki Bites with Lemon-Herb Marinade

Ingredients

• about 450 g Chicken or Lamb
• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice
• 2 cloves Garlic
• 1 tablespoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of chicken or lamb into 2.54 cm cubes.
2. 2In a bowl, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves of minced garlic, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
3. 3Add the about 450 g of cut chicken or lamb to the bowl with the marinade. Toss everything together until the meat is evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
4. 4Thread the marinated meat onto skewers, making sure not to overcrowd them.
5. 5Preheat your grill to medium heat. Grill the skewers for 8 to 10 minutes, turning them occasionally, until the meat is cooked through and has a nice color. For chicken or lamb, the internal temperature should reach 74°C.
6. 6Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the meat more tender.

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