CHICKEN SOUVLAKI RECIPE RECIPES

CHICKEN SOUVLAKI RECIPE | CHEFDEHOME.COM

Chicken Souvlaki Recipe | ChefDeHome.com image

Chicken Souvlaki is Greek chicken kabobs marinated in fresh herb oregano (my fav), garlic, lemon, olive oil and seasonings. So simple, but amazingly flavorful chicken kabobs, Chicken Souvlaki is must try for every Mediterranean food lover! Gluten free, carb-free, low-fat, paleo, and whole-30 diet friendly.
So today I thought to give you another favorite to include in your Summer BBQ menu!
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Oh, and no worries if you not looking to grill. I have included instructions to prepare chicken souvlaki kabobs in oven! With just 10 minutes prep and pantry staples, this Greek chicken main course is much easier to prepare at home than you might imagine.
So, let's cook some chicken sooov-lah-kee! Shall we?
Just like most Greek chicken recipes, herbs and spices are heart of Chicken souvlaki. Being a spice and herbs fanatic, this chicken preparation won me over for my love of oregano. I came across oregano chicken (first time) in a Mexican restaurant... (I know! What are the odds?!)
...then, second time in a Greek restaurant.. even though both marinades and taste profiles were different.. one thing I connected with immediately.. and that was the oregano.
If you love Greek/Mexican cooking.. I'm sure you are no new to flavor of oregano. It is also a good antioxidant and healthy herb. I love using it in soups, and even in salad dressings.
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In simple words, there is no chicken souvlaki without oregano. Period.
Of course, garlic, lemon, and olive oil are also important ingredients in souvlaki marinade.. but oregano, is the Star! My personal touch in this marinade is cumin powder (for some earthiness), parsley for freshness, and little chili flakes for a subtle kick.
For chicken souvlaki recipe, I used combination of fresh and dried oregano. Dried oregano is more potent and adds more punch of flavor. Honestly, when I don't have fresh oregano in-hand, I often replace is all with dried.
How To Prepare Chicken Souvlaki
To prepare chicken souvlaki, I start by mixing marinate ingredients, oregano, garlic, lemon, olive oil, parsley, chili flakes, and cumin powder in a bowl or a seal-able plastic bag. Once marinade is ready, I either slice chicken into bite-size pieces or pound chicken tenders into flat strips to make (little fancy) skewers. Either ways, for good flavor, it is important to marinate chicken for at-least 30 minutes. This is what brings out the flavor of oregano and garlic. Also, marinade tenderizes chicken and kabobs come out moist and juicy. (yum!)
When ready to grill, I skew chicken onto skewers, and throw on pre-heated grill until chicken is fully cooked from all sides and kabobs have nice char.. exactly like you get in Greek restaurants!
That's it! Souvlaki Chicken is really THAT easy recipe. Just make sure to keep an eye on chicken when start to char, don't let oregano burn out. I like to brush kabobs with mixture of lemon, oil and salt.. this mixture keeps kabobs moist and prevents burning of delicious marinade.
Mix marinade, marinate chicken, skew and grill! #deliciouschickensouvlaki
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In-fact, I often marinate an extra batch of chicken. (Marinade recipe doubles easily). then, one weekdays, even when I have no plans to switch-on grill, chicken souvlaki is ready in oven or even on stove-top in a cast iron grill pan. My personal favorite is oven-method.. or I should say, oven broil method because it brings that charred grilled kabobs flavor in chicken.
Note: I have included method to cook chicken souvlaki in oven* in the notes because you will be making it again. I bet! This recipe is a sure winner!
The chicken souvlaki recipe is *gluten free but I'm including grilled pita idea for serving. It is optional, yet I must say, Souvlaki and pita are simply made for each other. To grill pita, oil pita bread, and throw on the grill just until nice grill mark appears on both sides. Serve on side for a complete Mediterranean chicken dinner with side of rice and salad. I also recommend serving Tzatziki sauce on side.
TIP: If you want to keep dinner gluten free, only serve with side of rice and greens salad. If looking for carb free... Skip rice as well and double the amount of greens.
Now, this is the magic of home cooking! Isn't it? Gluten free, carb free or just a Greek-style dinner night, you can take homemade food and go many healthy directions!
More Summer Grill Season Recipes
I'm all about summer grilling these days. Try following reader's favorite recipes:
Malai Chicken Tikka
Greek-style Grilled Turkey Burgers
Chickpea Burgers
Chimichurri Chicken
Huli-Huli Chicken
Don't stop there! This week, I have plans to bring to you, two more recipes that will add value to your Chicken Souvlaki Dinner! If you making this tonight, cook some extra and save leftovers. hint hint
Updates: June 6: Tzatziki Sauce.
June 9: Creamy Healthy Tzatziki Chicken Salad
-Savita x

Provided by Savita

Categories Dinner Main Course Appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1.5 lb skewers

Number Of Ingredients 12

Ingredients

1.5 lbs Chicken, 3-4 boneless breast or 12-14 chicken tenders
3 tbsp Oregano, fresh leaves, or 1.5 tbsp dried, or mix half-half
1 tbsp Garlic, about 4-5 garlic cloves, fresh minced
3 tbsp Olive Oil
1/4 Cup Lemon, juice, about 1 large lemon's juice
1/2 tsp Cumin Powder
2 tbsp Parsley, fresh leaves, chopped
1/2 tsp Chili Flakes
1/2 tsp Salt
1/4 tsp Black Pepper, freshly cracked
Oil Spray
Pita Bread

Steps:

To make the Souvlaki Marinate, in a wide bowl (with a lid) or in seal-able bag, add all ingredients except chicken in the ingredient list above. Mix well and set aside.
Slice chicken breast into small 1-2 inch pieces. Add to the marinade and coat into the marinade. Cover with lid (or close the bag), refrigerate until ready to use. Marinating for 20-30 minutes tenderize the meat and makes it very flavorful. You can marinate it up-to overnight.
For grilling, preheat grill. Skew pieces of marinated chicken souvlaki into the skewers. I **skewed about 4-5 long tenders per skewer. Grill on preheated grill until chicken is fully cooked from all sides.
If serving grilled pita on side, spray oil on grill pita bread until nice grill marks appear on both sides (30 sec to 1 minute each side). Serve on side with Chicken Souvlaki! Serve and enjoy!

Nutrition Facts : Calories 328 calories

CHICKEN SOUVLAKI RECIPE | BBC GOOD FOOD

Chicken souvlaki recipe | BBC Good Food image

Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. Serve with warm bread, salad and tzatziki

Provided by Cassie Best

Categories Dinner, Lunch, Main course

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 23

Ingredients

12 boneless, skinless chicken thighs
4 tbsp olive oil
2 tsp dried oregano
1 tsp dried mint
1 tsp ground cumin
1 tsp coriander
1 tsp sweet paprika
½ tsp ground cinnamon
zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
4 garlic cloves, crushed
250g strong white bread flour
7g sachet fast-action dried yeast
1 tsp golden caster sugar
2 tsp olive oil, plus a little for greasing
½ cucumber
200g Greek yogurt
small bunch mint, finely chopped
1 small garlic clove, crushed
juice ½ lemon
1 butter or round lettuce
4 large tomatoes, seeds removed, chopped
1 red onion, halved and thinly sliced
4 long metal skewers

Steps:

Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.
A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.
Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.
To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.
Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.
Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.
Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.
Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

Nutrition Facts : Calories 707 calories, FatContent 34 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 46 grams protein, SodiumContent 2.3 milligram of sodium

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