For those still grilling, here’s a recipe, from Vancouver's Savoury City, that makes eight Greek chicken skewers.
Greek chicken skewers
8 garlic cloves, peeled
2 tbsp dried oregano
1 tsp dried rosemary
1 tsp sweet paprika
1 tsp each kosher salt and black pepper
¼ cup extra virgin olive oil
¼ cup dry white wine
juice of 1 lemon
2 ½ lb organic boneless skinless chicken thighs, fat removed, each thigh cut in half
8 x 6” skewers (wooden)
Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice.
Pulse until well combined.
Place chicken pieces in a large bowl. Top with marinade.
Toss to combine, making sure chicken is well coated with marinade.
Cover tightly and refrigerate for 2 hours or overnight.
If using wooden skewers, soak in water for 10 to 15 minutes to avoid the skewers burning on the grill.
When ready, thread marinated chicken pieces through the prepared skewers.
Prepare outdoor grill (or griddle).
Brush grates with a little oil and heat over medium-high heat.
Place chicken skewers on grill and cook until well browned, and internal temperature registers 160 F (75 C) on instant-read thermometer.
Be sure to turn skewers evenly to cook on all sides, about 10 to 15 minutes total, adjusting temperature of grill if necessary. While grilling, brush lightly with the marinade.
Transfer chicken to a serving platter and let rest for 3 minutes before serving.
Brush with a little extra-virgin olive oil, and sprinkle with a touch of Maldon sea salt, if desired.
Serve with tzatziki and grilled lemons.