CHICKEN SOUVLAKI SALAD
This is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing. Sprinkle with feta cheese if desired.
Provided by Bren
Categories Salad
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
- Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
- Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.
Nutrition Facts : Calories 287 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 32.3 g, Fiber 4.3 g, Protein 26.8 g, SaturatedFat 2.3 g, Sodium 483.6 mg, Sugar 3 g
CHICKEN SOUVLAKI SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Toss the chicken in a large bowl with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt and a few grinds of pepper; let sit for at least 5 minutes.
- Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.
- Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate.
- Make the dressing: Combine the yogurt, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tablespoons water.
- Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber and feta. Drizzle with the remaining dressing.
Nutrition Facts : Calories 470, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 112 milligrams, Sodium 1006 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 47 grams
SOUVLAKI CHICKEN PASTA SALAD
Make and share this Souvlaki Chicken Pasta Salad recipe from Food.com.
Provided by Steve_G
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Mix marinade ingredients in food processor or with immersion blender.
- Add water until the consistancy is about that of maple syrup.
- Place with chicken in plastic bag, remove air, marinate overnight.
- Grill or broil chicken until tender.
- Allow to cool and chop in to bite sized chunks Mix dressing ingredients in food processor or with immersion blender.
- Add water until the consistancy is about that of maple syrup.
- Combine chicken, oilves, pasta, fresh oregano and toss.
- Add desired amount of dressing while tossing.
- Adjust seasoning and Garnish with more fresh oregano.
CHICKEN SOUVLAKI
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
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
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
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
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
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CHICKEN SOUVLAKI PASTA SALAD - LEMONSFORLULU.COM
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5/5 (1)Total Time 36 minsCategory SavoryCalories 525 per serving
- Cube the chicken breast into bite-sized pieces. Toss chicken with olive oil, garlic, herbs and lemon. Thread chicken onto skewers (soak wooden skewers for 30 minutes prior to using.) Grill chicken for 6-8 minutes per side, or until fully cooked.
- Remove chicken from skewers and toss with pasta, tomato halves, cucumbers, olives and feta cheese.
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- Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
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- In a bowl or freezer bag combine the marinade ingredients. Add in the chicken and massage the marinade into it. Let it sit on the counter for 30 minutes or in the refrigerator overnight.
- While the chicken marinates, whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
- Once the chicken has marinated preheat the grill to medium high heat or to 400° F. if you are using the oven. If grilling, skewer the chicken and grill for 6-10 minutes or until cooked through, flipping them halfway through the cooking time. If baking place the sheet pan in the oven while it preheats. When ready, remove the pan, drizzle with olive oil and spread the chicken into an even layer. Bake for 8-10 minutes or until cooked through.
- On a large serving platter or bowl arrange the romaine lettuce and top with the cucumbers, tomatoes, red onion, olives, feta, pepperoncini and chicken. Serve with the vinaigrette on the side.
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