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.
Grilled Chicken Souvlaki like a Greek |Christine Cushing
I show you how to get juicy, succulent Greek souvlaki out of lean chicken breast with simple spices and a dry brine technique. You'll see all the details on grilling it to perfection and how to serve the way it's done in Greece. FULL RECIPE BELOW
Christine’s Grilled Chicken Souvlaki
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2 boneless, skinless chicken breasts , cut into 1-inch pieces – about 8 oz each 225 gm
1 tsp. dried Greek oregano (5 ml)
Grated zest of 1 lemon and juice of ½ lemon
½ -1 tsp. Smoked sweet paprika (2.5-5 ml)
Fresh thyme, chopped
1 green onion or several chives finely minced
½-3/4 tsp. Kosher salt(2.5 -4ml) and freshly cracked black pepper
¼ cup, extra virgin olive oil (60 ml)
Handful fresh parsley, chopped
Finely sliced red onion
Tzatziki, for serving
Pita bread, for serving
Bamboo or wooden skewers
In a large shallow baking dish, combine chicken, salt, oregano, lemon zest , paprika., minced onions and thyme. Toss well to blend. Cover and chill for 1-2 hours. Soak bamboo skewers in water to prevent burning.
Preheat bbq on high. Remove chicken from fridge, add the olive oil, lemon juice,
Reserve half the lemon, olive oil mixture to brush on top when souvlaki is grilled .
Thread the chicken onto bamboo skewers, allowing 2 “ on bottom to turn while on grill.
Grill on medium high for 7-8 minutes, turn over onto other side and repeat. Turn onto sides for an additional 4 minutes each , to brown and fully cook the sides. If brushing a little marinade onto grilling skewers, do not let the brush touch the chicken to avoid contamination of raw meat. A total grilling time of about 20-23 minutes turning often to fully cook through and brown evenly. Thermometer reading of 165 D F.
Remove from heat and immediately brush with remaining olive oil , lemon mixture and sprinkle with parsley. NOTE : Do not let brush touch skewers to ensure no raw contamination. Drizzle or spoon over marinade while souvlaki is still hot.
Serve with pita, tzatziki, onions, tomatoes – if desired.
Makes 4 souvlaki skewers
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Authentic Greek Chicken Gyro Recipe
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Pork Souvlaki with Lemon Rice
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Greek Food! Souvlaki (Chicken Gyro)
MARINADE
1/2 cups greek yogurt
¼ cup lemon juice
1 tbsp olive oil
1 tsp salt
2 garlic cloves
1 tsp coriander powder
1 tsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp black pepper
1 tsp oregano
1 tbsp red wine vinegar
Tzatziki
1 cucumber
1 cup greek yogurt
1 garlic clove
1-2 tbsp fresh mint
1-2 tbsp olive oil
Marinade chicken at least 2 hours.
For sauce, salt the cucumber, grate, and remove as many liquid as you can.
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How to make juicy and tender chicken breast greek chicken souvlaki oven baked
How to make juicy and tender chicken breast greek chicken souvlaki
This is my favorite oven baked chicken breast recipe for greek souvlaki! The meat is tender and flavored, and this is the best way to cook chichen oven baked. This greek chicken souvlaki is our favorite dinner recipe. Is very easy to prepare and it just take a few minutes and the meal is ready!
INGREDIENTS:
- 500 g boneless chicken breast
- 150 g yoghurt
- 2 tbsp mustard
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp oregano
- salt and pepper
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