Chicken Souvlaki Kabobs Food

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.

SOUVLAKI

Steps:

• In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

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 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 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.

QUICK AND EASY AUTHENTIC CHICKEN SOUVLAKI IN THE OVEN

Steps:

• Cut the souvlaki in bite size pieces (not larger than an inch)
• In a plastic bag or a shallow baking dish add and mix all the other ingredients, add the chicken and mix well so that all the chicken is coated in the marinade. Cover and let it sit in the refrigerator for 2-3 hours. You can also soak the wooden skewers in water to avoid burning them (I forgot to this time).
• Preheat the oven at 350 F (180 C)
• Skewer the chicken on the skewers (I put about 6-7 pieces on each)
• Heat a grill pan or frying pan over medium to high heat and add ½ teaspoon olive oil to the pan. Grill for about 1 minute on each side. Remove from grill pan and place in the preheated oven for 10-12 minutes. Grill the next batch and repeat. Chicken is ready when it has reached an inner temperature of 165o F.
• Serve hot with plenty of lemon.

CHICKEN SOUVLAKI PITAS

Steps:

• Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

CHICKEN SOUVLAKI

Steps:

• Combine all marinade ingredients in a large bowl and mix well. Add chicken and onions to the marinade.
• Refrigerate for up to 4 hours. Soak wooden skewers in water (for at least 1 hour).
• Thread chicken and onions onto skewers.
• Cook on an oiled grate or grill pan turning skewers frequently for 10 to 15 minutes or until chicken is cooked through and reaches 165°F.

MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE

Steps:

• To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
• Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
• When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
• For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
• comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
• and drizzle with olive oil.
• over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
• Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

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.