Chicken Souvlaki Gyro Style Recipes

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CHICKEN SOUVLAKI GYRO STYLE



Chicken Souvlaki Gyro Style image

An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own.

Provided by Chris J

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 4

Number Of Ingredients 24

¾ cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
½ cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
¼ cup sour cream
1 tablespoon lemon juice
½ tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
½ teaspoon Greek seasoning
kosher salt to taste
freshly ground black pepper to taste
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
½ cup kalamata olives
½ cup pepperoncini
1 cup crumbled feta cheese

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.

Nutrition Facts : Calories 763.5 calories, Carbohydrate 55.9 g, Cholesterol 133.2 mg, Fat 40.5 g, Fiber 3.8 g, Protein 44.4 g, SaturatedFat 15.1 g, Sodium 3169.9 mg, Sugar 12.1 g

CHICKEN SOUVLAKI



Chicken souvlaki image

Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. Serve with warm bread, salad and tzatziki

Provided by Cassie Best

Categories     Dinner, Lunch, Main course

Time 1h25m

Number Of Ingredients 23

12 boneless, skinless chicken thighs
4 tbsp olive oil
2 tsp dried oregano
1 tsp dried mint
1 tsp ground cumin
1 tsp coriander
1 tsp sweet paprika
½ tsp ground cinnamon
zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
4 garlic cloves, crushed
250g strong white bread flour
7g sachet fast-action dried yeast
1 tsp golden caster sugar
2 tsp olive oil, plus a little for greasing
½ cucumber
200g Greek yogurt
small bunch mint, finely chopped
1 small garlic clove, crushed
juice ½ lemon
1 butter or round lettuce
4 large tomatoes, seeds removed, chopped
1 red onion, halved and thinly sliced
4 long metal skewers

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.

Nutrition Facts : Calories 707 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.3 milligram of sodium

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE



Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½ cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers, or as needed

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.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

CHICKEN SOUVLAKI GYRO STYLE



Chicken Souvlaki Gyro Style image

An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 24

3/4 cup balsamic vinaigrette dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves
1/2 cup seeded and shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 garlic clove, minced
1 tablespoon chopped fresh dill
1/2 teaspoon all purpose Greek seasoning
kosher salt, to taste
fresh ground black pepper, to taste
4 large pita bread rounds
1 romaine lettuce hearts, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomatoes, halved and sliced
1/2 cup kalamata olive
1/2 cup pepperoncini pepper
1 cup crumbled feta cheese

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 warm 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.

SHREDDED CHICKEN GYROS



Shredded Chicken Gyros image

We go to the annual Salt Lake City Greek Festival for the awesome food. This chicken with lemon and spices is a great way to mix up our menu, and my kids are big fans! -Camille Beckstrand, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

2 medium onions, chopped
6 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 cup water
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
2 pounds boneless skinless chicken breasts
8 whole pita breads
Optional toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Steps:

  • In a 3-qt. slow cooker, combine first 9 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings.

Nutrition Facts : Calories 337 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 418mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN AND PORK SOUVLAKI



Chicken and Pork Souvlaki image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

1 cup olive oil
1/2 cup full-fat Greek yogurt
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely grated
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 pound pork tenderloin, cut into 1-inch pieces
2 red onions, each sliced into 3 thick slices
2 lemons, sliced in half
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Chopped romaine lettuce, pita and tzatziki, for serving

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.

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  • . Add all of the ingredients for the chicken souvlaki marinade into a large ziploc bag. Press the marinade around to combine. Add in the chopped chicken, and press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place in the fridge to marinate at least 1 minutes or overnight.
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  • Whisk together all of the Greek Marinade ingredients in a shallow bowl or large freezer bag and add chicken. Marinate 4-8 hours in the refrigerator.
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From crecipe.com
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RECIPE OF FAVORITE MARINATED CHICKEN SOUVLAKI IN THE OVEN ...
This easy Chicken Souvlaki recipe is made with the most delicious garlic lemon herb marinade, and it can be made in the oven or on the grill – you choose! Chicken Souvlaki is Greek chicken kabobs marinated in fresh herb oregano (my fav), garlic, lemon, olive oil and seasonings. Note: I have included method to cook chicken souvlaki in oven in the notes because you will be making it again.
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Top Asked Questions

What is souvlaki with gyro?
Souvlaki with gyro is one of the most popular street foods in Greece ( skewers / suvlaki / suflaki ), that is known and loved around the world. The traditional souvlaki with chicken gyro (yiros) recipe is actually a pita bread sandwich, filled with lots of spicy chicken, fresh juicy tomatoes, crunchy slices of onion and cooling tzatziki sauce.
How to make Greek Chicken souvlaki at home?
Authentic, delicious Greek chicken souvlaki at home with this easy recipe plus all the secrets for making the best souvlaki. 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.
What is-rasa Malaysia chicken souvlaki?
- Rasa Malaysia Chicken Souvlaki - juicy and moist grilled Greek chicken souvlaki recipe made with garlic, yogurt, lemon and olive oil. The best chicken on a stick ever! What is Souvlaki? Souvlaki is a popular Greek food that consists of small pieces of meat and sometimes veggies on a skewer.
How to make lamb gyro sandwich recipe?
Try this classic lamb gyro sandwich recipe . Gather chicken ingredients. Place the boneless chicken tenderloins in an airtight container and add Greek seasoning, olive oil and lemon juice. Let the chicken marinate for at least 30 minutes and up to 48 hours. Gather the tzatziki ingredients.

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