Oven Roasted Souvlaki Recipes

QUICK AND EASY AUTHENTIC CHICKEN SOUVLAKI IN THE OVEN

Steps:

• Cut the souvlaki in bite size pieces (not larger than an inch)
• 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. Cover and let it sit in the refrigerator for 2-3 hours. You can also soak the wooden skewers in water to avoid burning them (I forgot to this time).
• Preheat the oven at 350 F (180 C)
• Skewer the chicken on the skewers (I put about 6-7 pieces on each)
• Heat a grill pan or frying pan over medium to high heat and add ½ teaspoon olive oil to the pan. Grill for about 1 minute on each side. Remove from grill pan and place in the preheated oven for 10-12 minutes. Grill the next batch and repeat. Chicken is ready when it has reached an inner temperature of 165o F.
• Serve hot with plenty of lemon.

OVEN-ROASTED SOUVLAKI

Steps:

• Preheat broiler. Toss together pork, 2 tbsp oil, lemon zest, 2 tbsp lemon juice, Roasted Garlic Base and oregano until well coated. Arrange in single layer on baking sheet.
• Broil for 5 to 7 minutes or until golden brown and pork is just cooked through. Drizzle with remaining oil and lemon juice.
• Serve with warm pita bread and tzatziki sauce.

OVEN BAKED PORK SOUVLAKI (KABOBS)

Steps:

• Put all the cut-up pork, bell peppers and onions in a large Ziploc bag or deep baking dish
• Prepare the marinade by mixing together the olive oil, lemon juice, garlic, oregano, salt, pepper, and garlic powder in a small bowl
• Once mixed, pour the marinade all over the pork, bell peppers and onions. Mix thoroughly until everything is coated well
• Cover and place in the fridge to continue marinating for AT LEAST 30 minutes but preferably 2 hours or overnight
• When you're ready to cook, preheat oven to 375 degrees and line a large baking sheet with parchment paper. If you're using wooden skewers, you can soak them in cold water for 15 minutes before adding the pork and veggies to them (this will prevent the skewers from burning in the oven)
• Remove the marinated pork and veggies from the fridge and start threading them through the soaked skewers. You can use any pattern you like when adding them to the skewers
• Place the kabobs side by side on the prepared baking sheet making sure there is some space in between each kabob (this will ensure better heat distribution and even cooking). You can use a second baking sheet if you don't have enough space
• Place the kabobs in the oven and bake for about 12 minutes. Then flip all the kabobs and bake for an additional 12 minutes
• Serve immediately with pita bread, hummus, lemon slices or your choice of salad!

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

OVEN-ROASTED CHICKEN SHAWARMA

Steps:

• Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
• When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
• Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.