For the chicken souvlaki, cut the meat into cubes. Pour olive oil into a soup plate, covering the bottom completely.
Mix the thyme, salt and pepper in it nicely and don’t skimp on the thyme. Add the pieces of meat to the soup plate and mix. Cover with plastic wrap and refrigerate for 2 hours.
When the grill is ready, put the well pickled pieces of meat on skewers and grill the chicken souvlaki.
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