Chicken Souvlaki Kabobs Food

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.

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 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 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.

CHICKEN KABOBS

Steps:

• Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
• De seed the chili, (be careful and use gloves) only using the outside flesh.
• Add garlic and rest ingredients to food processor bowl.
• Blend until all bits are mixed.
• Save 1/4 of marinade to dot on meat after grilling.
• Place meat into a dish or plastic bag, making sure the meat is completely covered.
• Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
• If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
• Prepare grill, and remove meat from marinade, (throw excess away).
• Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
• Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
• Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
• Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.

CHICKEN KABOBS

Steps:

• Cut all veggies and chicken into equal sized pieces.
• Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.
• Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.
• Place in refrigerator for at least an hour (the longer, the better I feel).
• Put veggies in the reserved sauce.
• When ready to cook, heat the grill up (I use my George Foreman with good results and broiler).
• Thread skewers with chicken and veggies.
• Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.
• (You can double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies. I add peppers and mushrooms sometimes).

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 WITH TZATZIKI SAUCE

Steps:

• For the marinade: Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add chicken pieces to the bag, re-seal, and massage the marinade into the chicken. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.
• Prepare the sauce: Combine all ingredients and refrigerate for at least 1 to 2 hours to allow the flavors to develop.
• Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.
• Heat grill to medium-high and lightly oil the grate.
• Remove chicken pieces from marinade and thread onto the skewers, discarding the unused marinade.
• Grill kabobs for about 6 minutes per side, until chicken is no longer pink in the center.
• Serve with tzatziki sauce for dipping, or make pita sandwiches.