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Cut the chicken into bite-sized pieces. I tend to cut thigh meat into 3/4 inch cubes, and breasts into 1 inch cubes. Transfer chicken to a bowl. Set aside.
Add in 4 teaspoons of prepared Greek Seasoning Blend and 2 tablespoons of olive oil. (Or whisk together the following ingredients: dried oregano, paprika, onion powder, vegetable bouillon, parsley, salt, garlic powder, black pepper, thyme, cinnamon, nutmeg, and olive oil. Add this mixture to the chicken.)
Toss the chicken well with the olive oil and spices until well coated. Cover and refrigerate for 1-2 hours.
In the meantime, whisk the sweetened condensed milk with the garlic powder. Once fully combined, add the white vinegar and whisk until combined once more. Cover and refrigerate.
Remove the chicken from fridge. Place chicken pieces on wooden skewers. Don’t pack the chicken too tightly, but the pieces should touch each other snugly.
Preheat grill to 375 degrees F. Place the skewers onto the grill and cook until browned. Flip and cook the other side. Internal temperature of the chicken should be 165 degrees.
Remove from grill. Plate and drizzle over some of the donair sauce. Serve with a Greek salad and extra donair sauce on the side.