Quick Chicken Souvlaki Recipes

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CHICKEN SOUVLAKI



Chicken Souvlaki image

Make and share this Chicken Souvlaki recipe from Food.com.

Provided by Graybert

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, cut into strips
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/2-1 teaspoon pepper
1 lemon, juice of
vegetable oil, same amount to match the lemon juice

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



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

QUICK AND EASY AUTHENTIC CHICKEN SOUVLAKI IN THE OVEN



Quick and Easy Authentic Chicken Souvlaki in the Oven image

Authentic, delicious Greek chicken souvlaki at home with this easy recipe plus all the secrets for making the best souvlaki.

Provided by OliveTomato.com

Categories     Entree

Time 2h30m

Number Of Ingredients 6

1 pound chicken breasts
Wooden skewers
¼ cup olive oil
Juice from 1 lemon plus more for serving
1 tablespoons dry oregano
Salt/Pepper

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.

Nutrition Facts : ServingSize 2 g, Calories 280 kcal

CHICKEN SOUVLAKI MARINADE



Chicken Souvlaki Marinade image

I'm not sure where I found this recipe, but it has become one of our family favorites. It is so quick and easy to put together and does not require marinating time. This is excellent for summer meals because it's so light. Also great sliced over salad greens for a complete meal.

Provided by Paula

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons minced garlic cloves
1 teaspoon lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb chicken breast

Steps:

  • Place all ingredients together in a zip-top plastic bag and shake.
  • Grill over medium heat until chicken is no longer pink.

Nutrition Facts : Calories 208.2, Fat 11.6, SaturatedFat 3.2, Cholesterol 72.6, Sodium 362.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 23.8

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 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.

QUICK CHICKEN SOUVLAKI



Quick chicken souvlaki image

This no-fuss chicken dish served with flatbread and yogurt takes just 20 mins to get from kitchen to dinner plate

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 10

1 small red onion , finely sliced
25g green pitted olives , chopped
½ cucumber , halved lengthways and thinly sliced
140g cherry tomatoes , halved
small bunch parsley or mint (or a mixture), leaves picked
1 cooked beetroot , coarsely grated
2 ready-roasted chicken breasts , torn into small pieces
100g natural yogurt
3 flatbreads or pitta breads
drizzle of extra virgin olive oil

Steps:

  • Put the onion in a bowl, pour over enough boiled water from a kettle to cover, then set aside for 5 mins. Drain and rinse under cold water. Toss with the olives, cucumber, tomatoes, parsley and/or mint leaves, beetroot and chicken.
  • Season the yogurt and toast the flatbreads. To serve, top each flatbread with generous spoonfuls of the souvlaki, yogurt and a drizzle of oil.

Nutrition Facts : Calories 402 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium

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