Best 2 Chicken Souvlaki Sticks With Yogurt Dipping Sauce Recipes

**Introducing Chicken Souvlaki Sticks with Yogurt Dipping Sauce: A Flavorful Greek Delight**

Embark on a culinary journey to the vibrant streets of Greece with our tantalizing chicken souvlaki sticks, expertly grilled to perfection and bursting with authentic Mediterranean flavors. Marinated in a luscious blend of herbs, lemon, and olive oil, each succulent chicken morsel is skewered and grilled until beautifully charred, offering a delightful interplay of smoky and savory notes. Accompanied by a refreshing and creamy yogurt dipping sauce infused with cucumber, garlic, and dill, these chicken souvlaki sticks promise an unforgettable taste experience. Elevate your meal with additional delectable recipes featured in this article, including a zesty Greek salad bursting with fresh vegetables, a flavorful tzatziki sauce perfect for dipping or spreading, and a delectable spanakopita pie filled with spinach, feta, and phyllo dough. Prepare to indulge in a symphony of Greek flavors that will transport your taste buds to the sun-kissed shores of the Mediterranean.

Let's cook with our recipes!

CHICKEN AND PORK SOUVLAKI

Chicken and Pork Souvlaki image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup olive oil
1/2 cup full-fat Greek yogurt
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely grated
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 pound pork tenderloin, cut into 1-inch pieces
2 red onions, each sliced into 3 thick slices
2 lemons, sliced in half
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Chopped romaine lettuce, pita and tzatziki, for serving

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 WITH TZATZIKI SAUCE

Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories World Cuisine Recipes European Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½ cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers, or as needed

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.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

Tips:

To make the chicken souvlaki skewers even more flavorful, marinate the chicken in the yogurt-lemon-herb mixture for at least 30 minutes, or up to overnight.
If you don't have wooden skewers, you can use metal skewers or even toothpicks.
Be sure to cook the chicken souvlaki skewers over medium heat so that the chicken cooks evenly without burning.
If you are using a grill, be sure to grease the grates well to prevent the chicken from sticking.
Serve the chicken souvlaki skewers with the yogurt dipping sauce, pita bread, and your favorite toppings, such as tomatoes, cucumbers, onions, and feta cheese.

Conclusion:

Chicken souvlaki skewers are a delicious and easy-to-make Greek dish that is perfect for summer grilling. The chicken is marinated in a flavorful yogurt-lemon-herb mixture, then grilled to perfection and served with a creamy yogurt dipping sauce. These skewers are sure to be a hit at your next party or barbecue.