Greek Chicken Souvlaki 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.

GREEK SOUVLAKI CHEAT SHEET

Steps:

• Put a baking sheet in the oven and preheat the oven to 400 degrees F.
• In a large bowl, whisk the oil, vinegar, onion powder, oregano and garlic powder; season with salt and pepper. Add the chicken, tomatoes and onion and toss to coat.
• Carefully remove the baking sheet from the oven and evenly spread the chicken mixture on it.
• Bake for 10 minutes, then add the pita around the edge of the baking sheet and bake until the chicken is cooked through, another 5 minutes. (If desired, you can also broil the mixture for a couple of minutes more for more color.)
• Serve with the Tzatziki Dip.
• Combine the yogurt, cucumber, vinegar, mint, salt and garlic in a small bowl. Refrigerate until serving.

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.

GREEK CHICKEN SOUVLAKI

Steps:

• Place 8-10 wooden skewers in a shallow pan of water to soak before grilling. Soak 30 minutes.
• Cut chicken breasts into 1-inch pieces and place in a large bowl. Add 3 tablespoons of fresh lemon juice from one lemon. Add the olive oil, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Toss and let the chicken marinade for 20-30 minutes.
• Meanwhile, in a second bowl mix the ingredients for the Tzatziki sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well, then put in refrigerator until ready to serve.
• Pre-heat the grill to medium heat. Slice the remaining lemons into thin rounds. Slide 7-8 pieces of chicken onto each skewer with a folded lemon slice in between every 2 to 3 chunks. Once all the skewers are ready, grill them for 5 minutes per side, 10 minutes total. Be careful that the wooden skewers are not resting directly on the grill.
• Break open one chicken chunk to test for doneness.
• Serve the chicken and the tzatziki sauce for dipping.

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.

GREEK CHICKEN BREAST SOUVLAKI

Steps:

• Preheat oven to 350 and place chicken in baking dish.
• Combine remainder of ingredients and pour over top of chicken breast.
• Bake chicken 35-40 minutes or until done.* ( You can substitute Greek seasoning for the oregano and rosemary if you choose)& you can also grill this chicken on the barbeque.Serve with tsatsiki dip to dip your chicken into. Enjoy!

GREEK SOUVLAKI

Steps:

• Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.
• Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
• If using wooden skewers soak them in water overnight or for at least 2 hours.
• Preheat the grill to medium high.
• Thread meat evenly onto 4 skewers& season with salt and pepper.
• Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
• Serve with tzatziki sauce and pita bread.