This recipe follows the same guidelines as the Greek Grilled Chicken Breast. This chicken is so flavorful that your guests will ask for second helpings. The chicken in this recipe can also be replaced with pork tenderloin.

 

 If cooking pork, internal temperatures should reach 160 degrees.

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Directions:

 

Marinade the chicken/pork cubes for at least 2 hours ahead of cooking or preferably overnight in half the olive oil and Greek Bachariká.

 

Preheat the BBQ on high.

 

String the cubes onto skewers. Do not pack tightly on skewer so that the meat can cook properly.

When BBQ is ready, place the skewers onto the grill and lower the heat to medium low.

 

Baste regularly with remaining mixture of olive oil and Greek Bachariká turning every few minutes.

 

Cook until the chicken/pork has reached 165 degrees internally, the juices run clear and the meat of the largest piece is no longer pink.

 

Serve onto fresh pita bread with sliced onions and tomatoes and homemade Tzatziki. This recipe is great with Greek Salad and Greek Roasted Potatoes.

 

Serves 4.

 

Tip: For a truly authentic Mediterranean touch, drizzle a bit of olive oil onto chicken or pork prior to serving!