Ok, so this isn’t exactly souvlaki because the authentic version is skewered and grilled over coals and best bought from a street cart in Greece. But this quicker version more than does the trick. You marinate impossible-to-overcook chicken thighs with oregano and garlic for a one-two punch that adds flavor, fast. You sear them on a hot skillet or grill pan, then serve serve them with yogurt sauce, Greek salad, and toasted bread you can either eat platter-style or stuff into juicy little sandwich pockets.
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