Ingredients:-
1⁄3 cup (80ml) vegetable oil
1⁄4 cup (60ml) freshly squeezed lemon juice
1⁄4 cup (60ml) distilled white vinegar
2 garlic cloves
2 sprigs fresh mint
2 sprigs fresh dill
1⁄2 tablespoon kosher salt
1 teaspoon low-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1⁄2 teaspoon dried oregano
680 grams boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) chunks
4 super-soft bread rolls, split lengthwise
Shredded greens, chopped tomatoes, chopped onion
METHOD:-
In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, and puree until smooth and emulsified.
Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small
bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours.
Heat a grill until it is so hot you (almost) can’t look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
To serve on the rolls, top with greens, tomatoes, onion, reserved marinade, or your choice of toppings