High Seas Chicken Souvlaki Recipes

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

Steps:

• Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.
• Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.
• Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.
• Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
• Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

HIGH SEAS CHICKEN SOUVLAKI

Steps:

• Soak the bamboo skewers in water for 30 to 40 minutes.
• Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.
• Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.
• Place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl; stir thoroughly and set aside in the refrigerator to chill for 20 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
• Skewer the marinated chicken.
• Grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side.
• Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. Top with feta cheese slices.

HIGH SEAS CHICKEN SOUVLAKI

Steps:

• Soak the bamboo skewers in water for 30 to 40 minutes.
• Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.
• Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.
• Place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl; stir thoroughly and set aside in the refrigerator to chill for 20 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
• Skewer the marinated chicken.
• Grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side.
• Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. Top with feta cheese slices.