Chicken Souvlaki And Orzo Recipe 455 Food

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!

CHICKEN SOUVLAKI AND ORZO

Steps:

• For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more. When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first. Preheat Oven 350 degrees; Place in a baking pan and bake for 45 - 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear. Let the kabobs rest about 5-10 minutes before serving. The souvlaki may also be grilled on the bbq. For the Orzo: Prepare the orzo as directed and drain. Heat a large frying pan with 2 tbs. of olive oil. Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper. Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.

CHICKEN SOUVLAKI AND ORZO RECIPE - (4.5/5)

Steps:

• For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more. When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first. Preheat Oven 350 degrees; Place in a baking pan and bake for 45 - 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear. Let the kabobs rest about 5-10 minutes before serving. The souvlaki may also be grilled on the bbq. For the Orzo: Prepare the orzo as directed and drain. Heat a large frying pan with 2 tbs. of olive oil. Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper. Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.

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

Steps:

• In a bowl, stir together the olive oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 1 hour or for up to overnight.
• Prepare a medium-hot fire in a charcoal grill or preheat a cast-iron grill pan over medium-high heat. If using bamboo skewers, put 6 skewers in water to cover.
• Remove the chicken pieces from the marinade and drain the bamboo skewers, if using. Thread the chicken pieces onto the bamboo or stainless-steel skewers, dividing the pieces evenly among them. Place the skewers on the grill rack 4 to 5 inches from the fire or place in the hot pan and grill, turning once, until the chicken is opaque throughout, 3 to 4 minutes per side. Season with salt and pepper.
• Transfer to a warmed platter and garnish with lemon wedges and parsley. Serve immediately. Serves 6.

CHICKEN SOUVLAKI

Steps:

• Cut the chicken into 1 1/2 inch cubes and set aside while you prepare the marinade.
• Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, 1 teaspoon salt and the pepper in a large nonreactive bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Add the chicken and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes.
• Preheat the grill to high.
• When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the chicken cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and bay leaf between each and dividing evenly. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until chicken cubes are nicely browned on the outside, 2 to 3 minutes per side, (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last two minutes.
• Transfer the kebabs to serving plates and serve immediately, accompanied by lemon wedges.
• This can be served as a main dish or with pita's and tzatziki sauce.

CHICKEN SOUVLAKI

Steps:

• Combine the first 5 ingredients in a zip-top plastic bag. Seal and shake to combine. Add chicken to bag, seal and shake to coat. Marinate chicken in refrigerator for 30 mins, turning once.
• Remove chicken from bag and discard marinade. Thread chicken pieces and zucchini alternately onto each of 4 (8 inch) skewers.
• Heat a grill pan coated with cooking spray over med-high heat. Add skewers, cook 8 minutes or until chicken is done, turning once.

CHICKEN SOUVLAKI KABOBS

Steps:

• If using bamboo skewers, soak in water for at least 30 minutes before using.
• Combine all sauce ingredients in a bowl; mix well.
• Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
• Grill on high heat, lid down.
• Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.