Best 7 Best Chicken Souvlaki Recipes

CHICKEN SOUVLAKI RECIPE (WITH BEST GREEK YOGURT CHICKEN MARINADE)!

Steps:

• Add all of the ingredients for the marinade in a blender and blend until smooth paste forms.
• Cut the chicken to bite-sized 1,5-inch (3 cm) pieces. Add in a food container.
• Season chicken with salt and pepper. Add the marinade and mix well to spread all over the chicken. Put the lid on and refrigerate overnight, or for at least 2 hours before cooking.
• Soak the wooden skewers in water for about 10 minutes.
• Remove the stem and seeds of the bell pepper and cut into 1,5-inch (3cm) pieces.
• Remove stem and inside of the tomato, leaving only the skin. Cut the tomato and the onion in 1,5-inch (3cm) pieces as well.
• Start threading the skewers by adding one piece of pepper, 1-2 pieces of meat, one piece of onion, 1-2 pieces of meat, one piece of tomato and 1-2 pieces of meat until you reach the end of the skewer.
• Heat your grill, griddle, or grill pan over high heat. Grease well with oil. Drop heat to medium-high and add the Souvlakis. Cook for about 12-15 minutes or until the internal temperature of the meat reads 80°C / 176°F on an instant-read thermometer.Turn every 3 minutes to cook evenly all around.
• Make the Ladolemono Dressing. Add 2/3 olive oil to the 2 juiced lemons. Whisk for a minute or two until it thickens. Or you can use a squeeze bottle and shake until combined.
• Pour Ladolemono over the meat right as it comes out of the grill. Sprinkle with dried oregano and you're ready to serve!

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

CHICKEN SOUVLAKI

Steps:

• Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.
• Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.
• Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.
• Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
• Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

CHICKEN AND PORK SOUVLAKI

Steps:

• For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
• Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
• Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
• For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
• Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.

CHICKEN SOUVLAKI

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.

CHICKEN SOUVLAKI MARINADE

Steps:

• Place all ingredients together in a zip-top plastic bag and shake.
• Grill over medium heat until chicken is no longer pink.

CHICKEN SOUVLAKI

Steps:

• Place the chicken in a bowl and add oregano, garlic powder, seasoning salt and pepper.
• Toss to coat.
• Marinate in fridge for at least 30 minutes -the longer the better.
• In the meantime, if you are going to use wooden skewers, soak them for 30 minutes. This prevents them from burning on the BBQ.
• Squeeze the lemon and then add an equal amount of vegetable oil.
• Skewer chicken onto wooden or metal skewers.
• BBQ chicken skewers until done.
• Mix the oil and lemon mixture until "creamy" and drizzle over the hot chicken - do this as soon as they come off the grill.
• Serve and enjoy!
• **on a side note - if you own a George Foreman, grill this recipe works very well on it!