Classic Greek Chicken Souvlaki Food

CHICKEN SOUVLAKI RECIPE (WITH BEST GREEK YOGURT CHICKEN MARINADE)!

Steps:

• Add all of the ingredients for the marinade in a blender and blend until smooth paste forms.
• Cut the chicken to bite-sized 1,5-inch (3 cm) pieces. Add in a food container.
• Season chicken with salt and pepper. Add the marinade and mix well to spread all over the chicken. Put the lid on and refrigerate overnight, or for at least 2 hours before cooking.
• Soak the wooden skewers in water for about 10 minutes.
• Remove the stem and seeds of the bell pepper and cut into 1,5-inch (3cm) pieces.
• Remove stem and inside of the tomato, leaving only the skin. Cut the tomato and the onion in 1,5-inch (3cm) pieces as well.
• Start threading the skewers by adding one piece of pepper, 1-2 pieces of meat, one piece of onion, 1-2 pieces of meat, one piece of tomato and 1-2 pieces of meat until you reach the end of the skewer.
• Heat your grill, griddle, or grill pan over high heat. Grease well with oil. Drop heat to medium-high and add the Souvlakis. Cook for about 12-15 minutes or until the internal temperature of the meat reads 80°C / 176°F on an instant-read thermometer.Turn every 3 minutes to cook evenly all around.
• Make the Ladolemono Dressing. Add 2/3 olive oil to the 2 juiced lemons. Whisk for a minute or two until it thickens. Or you can use a squeeze bottle and shake until combined.
• Pour Ladolemono over the meat right as it comes out of the grill. Sprinkle with dried oregano and you're ready to serve!

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 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.

CLASSIC GREEK CHICKEN SOUVLAKI

Steps:

• Over a medium bowl, zest the lemon, making sure you do not grate any of the pith (white part of the peel). Add the juice of the lemons.
• Mince the garlic and add it to the bowl. Next, add the olive oil, oregano, spearmint, salt and pepper. Mix well. Reserve one third of your marinade to brush on your kebabs before serving.
• Cut the red onion into quarters, separate each one into 3 or 4 sections and then set aside.
• Cut the chicken in 1½-inch cubes and add to the bowl with the lemon, oil and herbs. Mix well to coat the chicken with the marinade, then cover with plastic wrap and refrigerate for 4-6 hours (another trick is to mix them all in a large, zip-lock-style bag, tossing regularly).
• Prepare a grill or set a grill pan over two burners and heat over medium-high heat. Loosely thread the pieces of chicken onto the skewers, alternating the chicken with sections of onion. Sprinkle both sides of the chicken kebabs with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning a couple of times, until the chicken has nice grill marks and is cooked through. Brush some of the reserved marinade on the hot kebabs and remove to a serving plate. Cover loosely with foil to keep warm.
• Place the pita on the hot grill until just heated through.
• To serve, cut the pita into wedges and arrange on the plater, alongside some tzatziki sauce (made with Fage yogurt), chopped red onions, cubes of Greek Feta cheese, grape tomatoes cut in half. Generously sprinkle with some dried oregano. Add the warm kebabs on the platter and serve right away. Enjoy a real Greek feast!

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.