Greek Chicken Souvlaki Recipe (Seasoned Chicken Kebabs)
This delicious chicken souvlaki recipe is lemon and herb marinated kebabs that are grilled to perfection and served up with tzatziki.
Souvlaki is a classical Greek dish and is marinated and grilled meat kebabs that are often served on the skewer, on pita bread, and always with tzatziki. Souvlaki translates to the word, “skewer.” Traditionally the meat would feature pork or lamb, but in the last century or so, chicken and beef have become popularized.
If you do some research on souvlaki, you’ll find that there are some nuances between the main seasonings and marinade.
Ingredients for this recipe:
• 3 pounds of 1” cubed boneless skinless chicken breasts
• ½ peeled and julienne large red onion
• 3 mashed garlic cloves
• Juice of 1 large lemon
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 ½ teaspoons dry oregano
• 1 teaspoon dry rosemary or thyme
• 1 teaspoon each paprika and cumin (optional)
• 1 tablespoon sea salt
• ½ teaspoon cracked black pepper
Serves 6
Prep Time: 10 minutes
Marinate time: 12 hours
Cook Time: 10 minutes
Procedures:
1. Add the chicken to a large bowl along with the onions, cloves, lemon juice, vinegar, olive oil, oregano, rosemary, optional ingredients, salt, and pepper, and mix thoroughly until completely combined.
2. Cover in plastic and keep in the refrigerator overnight or for up to 24 hours.
3. Preheat the grill to high heat, between 450° and 550° F.
4. Skewer the chicken meat between 8 10” skewers or until all of the meat has been skewered.
5. Place the souvlaki directly onto the hot grill about ½” to 1” apart from each other and cook for 4 to 5 minutes per side or until browned and cooked throughout.
6. Serve with lemon, tzatziki, and pita.
Chef Notes:
Make-Ahead: This is meant to be eaten as soon as it is done grilling. You can keep warm on a cookie sheet tray lined with parchment or wrapped in foil and keep in the oven on low heat for up to 30 minutes before serving.
How to Reheat: Place the desired amount of souvlaki directly onto a hot grill on high heat and cook for 2-3 minutes or until hot. Alternatively, you can place the souvlaki skewers on a cookie sheet tray lined with parchment paper and heat them in the oven at 375° for 5-7 minutes or until warmed. You can also remove the chicken from the skewer and heat it in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 4 days. Remove the meat from the skewer, cover, and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You may also use de-boned chicken thigh or drum meat.
Feel free to cook on the skewers under the broiler in the oven.
Chicken Saganaki (30 Minute Meal): Greek Style Chicken in a Tomato & Feta Sauce
κοτόπουλο σαγανάκι
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Serves 6:
1-1 and ½ pounds boneless skinless chicken breast, cubed
1/4 cup olive oil
1 small onion (216 grams/half pound) finely chopped
3-4 garlic cloves, sliced
14.5 ounces (411g) canned tomatoes, pureed (make sure they’re unsalted and no flavors added)
1/2 cup water
1 teaspoon dried oregano
½ teaspoon sugar, or more
pinch of crushed red pepper flakes
salt and freshly ground black pepper, to taste
1 cup crumbled feta cheese
4-6 scallions, finely chopped
Preheat the broiler on high.
Place the chicken cubes on a tray or in a shallow bowl and season both sides with salt and black pepper.
Heat a 10-inch (26 cm) oven proof skillet over medium high heat. Add olive oil and 1/3 of the chicken cubes making sure to not crowd the pan. Sauté the chicken 1-2 minutes per side until lightly brown. Transfer onto a plate and do the same with the remaining chicken.
Lower the heat to medium low and cook the onions and garlic about 8-10 minutes or until slightly golden, translucent and soft.
Add tomatoes, water, sugar, oregano, crushed red pepper flakes, black pepper and a little salt. Take care not to add too much since the feta cheese that will be added in the end will be salty.
Cook the sauce until it reduces and thickens.
Put all of the chicken into the pan, top with crumbled feta cheese and bring to a boil.
Transfer the pan (if it is oven proof) to the oven on the center rack and cook about 5-8 minutes or until the cheese melts, the sauce is bubbly and slightly charred.
Garnish with scallion slices and serve.
Serve with hearty, toasted bread or over pasta.
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Greek roast Chicken with Lemon & Potatoes | Akis Petretzikis
Greek roast Chicken with Lemon & Potatoes | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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How to Make Greek Chicken and Crushed Red Potatoes with Garlic and Herbs
Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. Next, tasting expert Jack Bishop has host Bridget Lancaster taste crumbled feta, and equipment expert Adam Ried reveals his top pick for liquid measuring cups. Finally, test cook Lawman Johnson makes the best Crushed Red Potatoes with Garlic and Herbs.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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How to Make the Best Greek Chicken
Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken.
Get the recipe for Greek Chicken:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Greek Chicken Drumsticks & Potatoes Sheet Pan Dinner
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Ingredients
10-12 chicken drumsticks
1 and 1/2 pounds baking potatoes, peeled and sliced into wedges
1 onion, quartered
The Spices:
2 teaspoons salt or to taste
1/2 teaspoon ground black pepper
2 tablespoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
The Marinade:
1/3 cup olive oil, or less
1/4 cup fresh lemon juice
1/4 cup water
4 garlic cloves, grated
Garnish: lemon wedges and chopped partly leaves
Instructions
Preheat the oven to 425 °F, 220 °C.
Place the chicken and potato wedges in a large mixing bowl.
Combine the marinade ingredients in a small bowl and whisk them together. Pour the marinade over the chicken and potatoes. Combine the spices in a bowl and sprinkle over the chicken and potatoes. Toss to coat. Transfer everything to a sheet pan.
Place the pan into the preheated oven and bake for 45 minutes. Turn the broiler element on for 5 minutes or until slightly charred.
Sprinkle with parsley on top and serve with lemon wedges.
Serve alongside toasted bread or Mediterranean Rice Pilaf. Kali Orexi!
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Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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