Cut the chicken into equal slices.
Put the chicken slices in a bowl and add 3 tbsp. of Terpsi extra virgin olive oil, the Terpsi mix for chicken, 2 teaspoons of balsamic vinegar, 1 teaspoon of Terspi thyme honey and mix well.
Close the bowl with a lid or cling film and keep the mix refrigerated for a minimum of ½ hour and up to 10 hours.
Slice the onion and peppers into pieces of equal size.
Get a skewer and start passing through the ingredients in the following order: first pass a slice of onion, then a piece of chicken and then a piece of red pepper. Continue with another piece of chicken and repeat the same sequence until the skewer is full.
Repeat step 5 until all the chicken slices are used.
Place the chicken souvlakia in a dry pan or a grill for about 10 minutes, turning from both sides every 2-3 minutes.
Serve the souvlakia with lemon, pies, vegetables, salad or anything else you might desire.
Enjoy your meal!
*The recipe is taken from Maria’s blog: http://mariacookandbake.blogspot.ie/?m=1
We would like to thank Maria, a good friend of Terpsi, who has published dozens of good recipes in her blog. Do not worry if you cannot read Greek yet – more recipes from Maria's work will shortly follow in our blog!