BEEF SOUVLAKI RECIPES

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BEST CHICKEN SOUVLAKI RECIPE - HOW TO MAKE CHICKEN SOUVLAKI



Best Chicken Souvlaki Recipe - How to Make Chicken Souvlaki image

Chicken Souvlaki is the easiest chicken kebabs with the best marinade.

Provided by Makinze Gore

Categories     dinner    grilled

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 18

1 1/2 lb.

boneless skinless chicken breasts, cut into 1" pieces

Kosher salt

Freshly ground black pepper

3 tbsp.

extra-virgin olive oil

Juice of 1 lemon

6

cloves garlic, smashed

1 tbsp.

dried oregano

1/2 c.

Greek yogurt, preferable whole fat

Juice of 1/2 lemon

1/3 c.

finely chopped cucumber

1

clove garlic, minced

1 tbsp.

freshly chopped dill

Kosher salt

Freshly ground black pepper

Pinch red pepper flakes

Pita, warmed 

Thinly sliced tomatoes

Chopped romaine 

Steps:

  • In a large bowl, season chicken well with salt and pepper, and toss to coat. Add oil, lemon juice, garlic, and oregano, and toss to coat. Cover and let marinate at room temperature for 30 minutes, or place in the refrigerator and marinate for up to 24 hours.  Meanwhile, make tzatziki: In a medium bowl, combine yogurt, lemon juice, cucumber, garlic, and dill. Season with salt, pepper, and a pinch of red pepper flakes. Refrigerate until ready to use.  When ready to cook, if using wooden skewers, soak skewers in water for at least 30 minutes. Preheat grill or grill pan over medium-high heat. Carefully, thread chicken onto skewers.  Grill until golden and the internal temperature reaches 165°, about 6 minutes per side.  If desired, serve in warmed pita with tzatziki, tomatoes, and romaine.

BEEF & LAMB SOUVLAKI – SALT & SAND



Beef & Lamb Souvlaki – SALT & SAND image

While the list looks long, many ingredients are used multiple times. Assembly is minimal and the results are well worth the effort. Easy to eat at any outdoor event.

Provided by Salt & Sand

Categories     Main Dish

Yield 16 skewers

Number Of Ingredients 35

1 lb ground beef
1 lb ground lamb
1 medium finely diced onion
1 tbsp minced garlic
1 tbsp dried marjoram
1 tbsp dried rosemary
2 tsp kosher salt
1/2 tsp fresh ground black pepper
skewers
1 cup plain greek yogurt
1 cup sour cream
1 seeded shredded cucumber
4 cloves minced garlic
1/3 cup chopped fresh dill
1 tbsp lemon
1 tbsp olive oil
salt & pepper
cheesecloth
1 medium eggplant
2 tbsp tahini
4 cloves minced garlic
1 lemon
1 tbsp olive oil
kosher salt
1 bunch flat leaf parsley
1/2 bunch fresh mint
1/2 cucumber
1/2 red onion
1 clove minced garlic
1/2 lemon
1 tbsp olive oil
salt & pepper
pita
harissa
cucumber slices

Steps:

  • Soak skewers in water
  • Mix ingredients and set aside to chill in fridge for 30 min to 1hr.
  • Remove skewers from water and dry. Mold mixture onto skewers. Watch the ratio of meat to skewers so it stays on the sticks. Place back in fridge to set.
  • When ready to cook, brush with olive oil and grill until browned and slightly charred
  • Seed and shred cucumber. Sprinkle lightly with salt to draw out moisture. Drain and squeeze remaining moisture using cheesecloth. Set aside.
  • Mix all ingredients together. Season to taste with additional garlic, lemon, olive oil, salt and pepper. Place in fridge to chill.
  • Position a rack at the top of the oven. Preheat to medium or high broil.
  • Slice eggplant and sprinkle with salt. Place in colander for 10 min. until some moisture is removed. Place slices on sheet pan. Drizzle with olive oil and sprinkle with salt. Place in oven for 5-10 min turning once and until golden and soft. Remove from oven. Wrap in foil and set aside for 5 min.
  • Once cooled, remove skin from eggplant and place in food processor with remaining ingredients. Pulse until smooth and creamy. Season to taste with additional lemon, olive oil, garlic and salt.
  • Chop parsley and mint. Dice cucumber and onion. Mince garlic. Mix together and season with lemon juice, olive oil, salt and pepper.

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