Chicken Souvlaki With Grilled Pita Food

CHICKEN SOUVLAKI PITAS

Steps:

• Add yogurt and sour cream to a fine mesh sieve and place over bowl and leave to drain in the refrigerator for four or more hours.
• Grate the cucumber and add to another sieve and leave to drain for an hour or so. Press down to remove more water from the cucumber. If the grated strands of cucumber are long use a sharp knife to mince smaller.
• Mix drained yogurt and cucumbers with garlic, fresh lemon juice, lemon zest and dill. Combine and refrigerate for flavours to develop. Taste and adjust seasoning - you can add more lemon juice or zest if you wish. Refrigerate until ready to use.
• Cut chicken thighs into 1 inch (2.5 cm) cubes. Add to a plastic bag along with olive oil, red wine vinegar, garlic, pepper, salt and oregano. Seal bag and use your hands to work marinade through chicken. Place in refrigerator to marinate 1 hour or preferably overnight.
• Thread chicken pieces onto four skewers. If you don't have metal skewers, soak bamboo skewers in water 20 minutes so they don't burn on the grill.
• Heat grill to medium-high heat. Grill skewers for 20 minutes or until chicken reaches internal temperature of 165°F (74°C). Turn so the chicken browns evenly and doesn't burn.
• Shred romaine and add with cucumber to salad bowl. Meanwhile, cut cherry tomatoes in half. Refrigerate until ready to serve.
• Warm pitas on the grill or in the oven five minutes before serving.
• To serve, spread inside of pocket pita with Tzatziki sauce, followed by salad and warm grilled chicken pieces. Serve remaining Tzatziki on the side.

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 WITH GRILLED PITA

Steps:

• Chicken:
• In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
• Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
• In a medium bowl combine all the tzatziki sauce ingredients and set aside.
• Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
• Preheat a grill pan or grill over medium heat.
• Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
• To Assemble:
• Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.

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 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 SOUVLAKI GYRO STYLE

Steps:

• In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
• Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

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:

• 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!