Prep 8 hrs
Cook 10 mins
This is souvlaki without the fat!!! My kids love it grilled in the summer but I sometimes broil it in the oven in winter. The original recipe called for the juice of a lemon plus the zest, but I prefer it without the lemon. Let me know which way you prefer it. This is a crowd pleaser.
- 1 cup 1% fat buttermilk
- 2 tablespoons liquid honey
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 garlic cloves, minced
- 4 boneless skinless chicken breast halves
- Stir the first 7 ingredients well.
- Marinate the chicken breasts in the buttermilk mixture for at least 4 hours or up to 8 hours.
- Grill on medium low heat or broil in the oven until done.
I've made this with chicken in the oven and recently with lamb on the grill and it's great! The second time I didn't have buttermilk so I substituted Greek yogurt in the marinade and it worked out terrific. It was thicker, but for grilled kabobs it held better on the meat during cooking. I did use lemon zest and juice from half a lemon both times and I think it really brings it all together. Threw it in a pita and topped it with grilled onions and store bought light tzatziki. It's a keeper!!!!
DH looked at me strangely when I was making the marinade the night before. But he was pleasantly surprised. I used boneless skinless chicken breasts, marinated overnight and cooked on the grill. We also marinated Quorn cutlets for the vegetarians. They don't need to be marinated very long, maybe 20minutes. Cooked them on the grill as well. It was enjoyed by all.
The flavor was really nice. I made it with the lemon and it added a really nice citrus flavor. I cut the chicken into chunks and made it into skewers with onion and green peppers. Hubby really liked it. Was very tender.