Best Greek Chicken Souvlaki Recipes

GREEK CHICKEN WRAPS - SOUVLAKI

Steps:

• Prepare the Chicken Marinade first. Get a large bowl. Combine olive oil, lemon juice, garlic, oregano, salt and pepper. Add the Chicken Thighs and give it a mix with your hands. Make sure you get into all the nooks and crannies. Add more oregano if necessary. Leave for 30ish minutes.
• Prepare wrap ingredients. Slice tomatoes, slice cucumber into half moon shapes, THINLY slice onions and slice the lettuce.
• Add the marinated chicken to a medium-heat skillet or frying pan for 5-7 minutes. Cook in 2 batches to avoid over crowding the pan (this should allow it to brown nicely). Once nicely browned and cooked through leave to rest on a chopping board for 5 minutes before slicing.
• Build the wraps. Toast the flatbread or tortilla on a frying pan. I place a tortilla directly onto the gas as this gives a nice charred flavour. You may prefer to heat in frying pan.
• Build the wraps - tortilla/flatbreat, then lettuce, onion, cucumber, tomatoes.and tzatziki. Be careful not to over fill, just a little of each is best. Slice the rested chicken and add to the wrap. And enjoy!
• To wrap the tortilla properly, first fold up from the bottom, the fold the two adjacent sides over.

CLASSIC GREEK CHICKEN SOUVLAKI

Steps:

• Over a medium bowl, zest the lemon, making sure you do not grate any of the pith (white part of the peel). Add the juice of the lemons.
• Mince the garlic and add it to the bowl. Next, add the olive oil, oregano, spearmint, salt and pepper. Mix well. Reserve one third of your marinade to brush on your kebabs before serving.
• Cut the red onion into quarters, separate each one into 3 or 4 sections and then set aside.
• Cut the chicken in 1½-inch cubes and add to the bowl with the lemon, oil and herbs. Mix well to coat the chicken with the marinade, then cover with plastic wrap and refrigerate for 4-6 hours (another trick is to mix them all in a large, zip-lock-style bag, tossing regularly).
• Prepare a grill or set a grill pan over two burners and heat over medium-high heat. Loosely thread the pieces of chicken onto the skewers, alternating the chicken with sections of onion. Sprinkle both sides of the chicken kebabs with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning a couple of times, until the chicken has nice grill marks and is cooked through. Brush some of the reserved marinade on the hot kebabs and remove to a serving plate. Cover loosely with foil to keep warm.
• Place the pita on the hot grill until just heated through.
• To serve, cut the pita into wedges and arrange on the plater, alongside some tzatziki sauce (made with Fage yogurt), chopped red onions, cubes of Greek Feta cheese, grape tomatoes cut in half. Generously sprinkle with some dried oregano. Add the warm kebabs on the platter and serve right away. Enjoy a real Greek feast!

FAST AND EASY CHICKEN SOUVLAKI WITH GREEK DRESSING

Steps:

• In bowl, mix together 1/4 cup olive oil, vinegar, salt, sugar, 1/8 teaspoon oregano, and mustard to make dressing. Set aside.
• Cut each chicken breast into approximately 5 to 7 strips.
• Place strips in large fry pan, cover with 1/4 cup oil, lemon juice and 1 teaspoon oregano; stir.
• Cook chicken over medium heat until done, lightly browning pieces to one's taste as liquid evaporates and chopping them into smaller, easier-to-eat pieces, if desired, during or after browning.
• Assemble salad of lettuce, tomato and chicken pieces (inside warm pita bread for sandwich).
• Crumble feta cheese over the top. Add dressing and other toppings as desired.

CHICKEN SOUVLAKI (GREEK KEBABS) LOW FAT

Steps:

• Cube the chicken. I usually cut each breast into 5 pieces.
• In a large non metallic bowl put the yoghurt, honey, olive oil, oregano, lemon juice and garlic salt and mix well to combine.
• Add the cubed chicken and mix well again. The chicken now needs to be left to marinate. I usually put the meat and the marinade into a large freezer bag to ensure it is really covered. Marinate in the fridge for at least 4 hours.
• When you are ready to cook, thread the chicken cubes onto skewers, about 5 pieces per skewer. Remember if you are using wooden skewers to soak them first so they don't burn.
• Grill under a medium grill until each side is browned. Cut one piece of the chicken in half to ensure it is cooked through. These can also be cooked on the BBQ.

GREEK SOUVLAKI CHICKEN WINGS

Steps:

• Combine the lemon juice, garlic and 2 tablespoons salt in a blender and blend on low until smooth. Transfer 2 tablespoons of the mixture to a medium bowl and reserve for the yogurt sauce. To the remaining garlic-lemon mixture still in the blender, add the olive oil, wine, mint and oregano and blend until evenly combined. Pour the marinade into a large bowl and add the chicken wings. Sprinkle with some pepper and toss to coat evenly, then cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Meanwhile, make the yogurt sauce: Add the yogurt and dill to the bowl containing the reserved garlic-lemon mixture, season with pepper and stir until smooth. Transfer the sauce to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
• Preheat a grill to medium heat. Lightly brush the grill grates with vegetable oil, then grill the chicken wings, turning often to prevent burning, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.
• Transfer the wings to a serving platter and season with salt. Drizzle with yogurt sauce and sprinkle with crumbled feta. Serve immediately with lemon wedges on the side.

GREEK CHICKEN BREAST SOUVLAKI

Steps:

• Preheat oven to 350 and place chicken in baking dish.
• Combine remainder of ingredients and pour over top of chicken breast.
• Bake chicken 35-40 minutes or until done.* ( You can substitute Greek seasoning for the oregano and rosemary if you choose)& you can also grill this chicken on the barbeque.Serve with tsatsiki dip to dip your chicken into. Enjoy!

GREEK SOUVLAKI CHICKEN WINGS

Steps:

• Combine the lemon juice, garlic and 2 tablespoons salt in a blender and blend on low until smooth. Transfer 2 tablespoons of the mixture to a medium bowl and reserve for the yogurt sauce. To the remaining garlic-lemon mixture still in the blender, add the olive oil, wine, mint and oregano and blend until evenly combined. Pour the marinade into a large bowl and add the chicken wings. Sprinkle with some pepper and toss to coat evenly, then cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Meanwhile, make the yogurt sauce: Add the yogurt and dill to the bowl containing the reserved garlic-lemon mixture, season with pepper and stir until smooth. Transfer the sauce to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
• Preheat a grill to medium heat. Lightly brush the grill grates with vegetable oil, then grill the chicken wings, turning often to prevent burning, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.
• Transfer the wings to a serving platter and season with salt. Drizzle with yogurt sauce and sprinkle with crumbled feta. Serve immediately with lemon wedges on the side.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

AIR FRYER GREEK CHICKEN SOUVLAKI RECIPE

Steps:

• HowToSection Prepare souvlaki marinade Array
• HowToSection Prepare chicken Array
• HowToSection Air fry Array

GREEK CHICKEN SOUVLAKI

Steps:

• Place 8-10 wooden skewers in a shallow pan of water to soak before grilling. Soak 30 minutes.
• Cut chicken breasts into 1-inch pieces and place in a large bowl. Add 3 tablespoons of fresh lemon juice from one lemon. Add the olive oil, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Toss and let the chicken marinade for 20-30 minutes.
• Meanwhile, in a second bowl mix the ingredients for the Tzatziki sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well, then put in refrigerator until ready to serve.
• Pre-heat the grill to medium heat. Slice the remaining lemons into thin rounds. Slide 7-8 pieces of chicken onto each skewer with a folded lemon slice in between every 2 to 3 chunks. Once all the skewers are ready, grill them for 5 minutes per side, 10 minutes total. Be careful that the wooden skewers are not resting directly on the grill.
• Break open one chicken chunk to test for doneness.
• Serve the chicken and the tzatziki sauce for dipping.