Greek Chicken Souvlaki Recipe (Seasoned Chicken Kebabs)
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- Опубликовано: 21 авг 2024
- This delicious chicken souvlaki recipe is lemon and herb marinated kebabs that are grilled to perfection and served up with tzatziki.
Souvlaki is a classical Greek dish and is marinated and grilled meat kebabs that are often served on the skewer, on pita bread, and always with tzatziki. Souvlaki translates to the word, “skewer.” Traditionally the meat would feature pork or lamb, but in the last century or so, chicken and beef have become popularized.
If you do some research on souvlaki, you’ll find that there are some nuances between the main seasonings and marinade.
Ingredients for this recipe:
• 3 pounds of 1” cubed boneless skinless chicken breasts
• ½ peeled and julienne large red onion
• 3 mashed garlic cloves
• Juice of 1 large lemon
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 ½ teaspoons dry oregano
• 1 teaspoon dry rosemary or thyme
• 1 teaspoon each paprika and cumin (optional)
• 1 tablespoon sea salt
• ½ teaspoon cracked black pepper
Serves 6
Prep Time: 10 minutes
Marinate time: 12 hours
Cook Time: 10 minutes
Procedures:
1. Add the chicken to a large bowl along with the onions, cloves, lemon juice, vinegar, olive oil, oregano, rosemary, optional ingredients, salt, and pepper, and mix thoroughly until completely combined.
2. Cover in plastic and keep in the refrigerator overnight or for up to 24 hours.
3. Preheat the grill to high heat, between 450° and 550° F.
4. Skewer the chicken meat between 8 10” skewers or until all of the meat has been skewered.
5. Place the souvlaki directly onto the hot grill about ½” to 1” apart from each other and cook for 4 to 5 minutes per side or until browned and cooked throughout.
6. Serve with lemon, tzatziki, and pita.
Chef Notes:
Make-Ahead: This is meant to be eaten as soon as it is done grilling. You can keep warm on a cookie sheet tray lined with parchment or wrapped in foil and keep in the oven on low heat for up to 30 minutes before serving.
How to Reheat: Place the desired amount of souvlaki directly onto a hot grill on high heat and cook for 2-3 minutes or until hot. Alternatively, you can place the souvlaki skewers on a cookie sheet tray lined with parchment paper and heat them in the oven at 375° for 5-7 minutes or until warmed. You can also remove the chicken from the skewer and heat it in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 4 days. Remove the meat from the skewer, cover, and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You may also use de-boned chicken thigh or drum meat.
Feel free to cook on the skewers under the broiler in the oven.
Your mediterranian heritage here again provides great recipes! You know, here in germany people go to greek restaurants where they don't even serve a slice of lemon with the souvlaki. So i really enjoyed the fresh things on your plate. Greetings from half greek Alex
Good job Billy. Put it in pita bread w tzatziki, French fries cooked in olive oil, lettuce, feta, onion, tomatoe and wedge of lemon. French fries in the pita bread w these other ingredients is key
Yesterday, after 14 hours hard working, I returned home and made this recipe.
It was something made my body feel better after that hard working.
Thank you 😊.
I am greek and I approve this message! That's exactly how I make my tzatziki.
Fun fact, in Athens we usually combine pork souvlaki with tzatziki and chicken with a mayo-ketchup sauce.
We gotta get you to a million subscribers, Chef! You're definitely one of my favorites!
It’s been a slow burn, hopefully one day I’ll get there.
I love serving these on pitas w some more red onion and tomatoes. And the homemade Tzatziki is key! Nice video chef
Hello , please allow me to share my opinion, a small information about what you made and some tips in general .
The souvlaki is traditionally made with pork (accompanied with bread ) not lamb, and the newest addition to that street food is chicken and beef ( accompanied with pita bread ) .
We don't eat lamb in Greece more then 2 , maximum 4 times a year , depending some certain dishes and occasions and of course it also depends in which area in Greece you live . Even from ancient times it wasn't our meat of preference despite what people thinks . These animals are used for the production of cheeses and yogurt.
Also inside the Tzatziki we put red vinegar not
lemon and for the amount you made , a tea spoon should be right and of course as you mentioned correctly no herbs .As for the meat marinate and the herb of preference , greek oregano is enough ( Oregano is a Greek word , it means mountain-joy ) .
Nice video my friend as always , stay safe , God bless .
Greek culture is so easy to fall in love with. It’s charming, interesting, full of stories, full of joy
Excellent recipe! I'm going to prepare mine with chicken, beef and pork. Thanks for sharing !
Alway looking for good Chicken recipes. More to follow.
Great channel! I just discovered it.. Very clear and practical!! Also, very aesthetic and appetizing to watch! haha
I have been doing kebabs wrong for years. I usually leave a little space between the meats to make sure the meat cooks completely. My kebabs are usually dry. 😕 I going to try this recipe and hopefully have better results.
Being Greek, I've eaten Tzaziki all my life and it always had dill in it
Chef Parisi, throw those cucumber seeds to your backyard chickens! 😘
I've been making tzatziki (or as we call it in Cyprus - Tallattouri) for 40 years. No need to remove the seeds. No need to put in a colander either. Peel and grate the cucumber. Use yr hand to squeeze the water out. Add to yr yoghurt (I use strained) add 3 cloves. A drizzle of olive oil and stir. Put into the fridge so the garlic infuses. Some Greeks add dried mint. I don't because I think it spoils it. U're welcome 😊
Thank you for the videos keep them coming…, let us know if you ever have a weekend in person workshop…
just made this and your pita bread recipe and WOW! one of the best meals i've had in a while, and it was so fun to make too :D
my dad grilled everything after i prepared it, and my mom helped me with the bread. i was hoping to find a good recipe to replace the greek place near us (because it is soo expensive!) but this just tastes so much better too! it makes me wish i didn't get full so i could eat some more.. i feel like this is going to become a staple recipe with my family.
i hope to have it with your spanakopita recipe next time! maybe next weekend i'll try to make some :]
just wow.. such good food.
Wow, Billy. This is amazing!
Tonight my family had one of the best meals ever, for us it's top 5. I am not a trained cook but I do love cooking and I really appreciate your focus on technique and attention to detail. Adding salt to the cucumber and then squeezing out the remaining water to get better tzatziki or packing the Kebabs tightly so they are juicier.....so simple, so important. We made this recipe and the salad from your previous video...the dressing alone is worth trying that recipe.
A few suggestions for anyone trying this for the first time with the tzatziki: I overdid it with the garlic and lemon so I am going to adjust it the next time and would recommend adding those slowly and to taste.
If you are ever in the bay area, my family would love to take you to dinner.
Looks great. Paprika for slight color and cumin would give a nice flavor. I also love dill in the Tzatziki sauce.
Great recipe!! Thanks
All your recipes are unique, thanks for sharing!!!!!!!
Hi Billy. If you use Persian cucumber you don't need to take the seeds out. In persian cuisine we have a similar side dish made with grated or finely diced cucumber, yogurt and dried mint. Try it you'll love it. This side dish is also enjoyed with straight vodka!
Thx much for sharing this wonderful recipe. 🤩😋👌💫💫💫💫💫
Brother, this was so damn good, both the chicken and the tzatziki… I can’t believe my hands made such great food. Thanks for your teachings!
4:30 super complicated recipe for using the cucumber seeds/innards: Slice a tomato, sprinkle the slices with some salt and pepper and top with the cucumber. :)
I am cooking this tomorrow. Marinating chicken tonight!
Hello from Germany!! JUIICYY, will try this out!!
I use turkey breast. Doesn't get dry. And no vinegar. Only Lemon juice. 👍👍👍🇩🇪
This is a great recipe
Alright bro, I am on my way over.
Mine are marinating as I type.
It's gonna be good.
Looks delicious.
Sounds great!
Soaking the skewers in white wine and rosemary works great too.
Hey Billy, really appreciate you. Do you have a note on how to do this in the oven? As in temp and time cooked? Thanks much.
I was going to ask the same question.
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Looks delicious, thank you ! : )
Thank you😊
It,s perfect!
1Tbs of your Yogurt, 8oz whole grape tomatoes, Cucumber seeds with pulp, toss S&P to taste.
Thanks for sharing that.
Cucumber seed use: Drain the juice using a fine mesh strainer. Use said juice to make Cucumber Crema.
You can also make a Cucumber Shrub for cocktails.
Rince and dry seeds . Put in fridge until spring 🌱 then grow more food 😊
This looks good. What alternatives can you recommend if I don’t have a grill?
What if i dont have a grill? Bake for how long?
Put some dill in it baby!😂Finally Tzatziki made the authentic way !
Will the lemon juice not cook the chicken if left to marinade overnight?
👍🏻👌
THANKS YOU GOODNESS 🌟 AMAZING ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME
I have a blackstone type of grill, is the cooking for this recipe the same as on a regular grill?
Thanks!
Are those grill grates your using on a traeger smoker?
Delicious recipe chef!! I have a request….Can you make something with with chicken gizzards?
Anyone have a recipe suggestion for a side vegetables.
Greek salad:)
Billy's previous video is for a Greek salad and the dressing, alone, it worth trying it. We made this dish tonight with lemon rice, tzatziki and the salad. After we were done, I said the only thing missing is pita bread and I think he even has a recipe for that.
Lemon garlic Greek potatoes
it needs saffron to marinate in.
Real Greeks DO NOT add dill to Tzatziki man, this is sacrilege.
Check your biz email please....Thanks!
First
Who buys chicken breasts anymore? The “wooden” chicken breast has plagued the poultry industry for years. I gag just thinking about biting into that disgusting texture.