CHICKEN SOUVLAKI GYRO STYLE
An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own.
Provided by Chris J
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 4
Number Of Ingredients 24
Steps:
- In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
- Preheat an outdoor grill for high heat.
- Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
- Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
- Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Nutrition Facts : Calories 763.5 calories, Carbohydrate 55.9 g, Cholesterol 133.2 mg, Fat 40.5 g, Fiber 3.8 g, Protein 44.4 g, SaturatedFat 15.1 g, Sodium 3169.9 mg, Sugar 12.1 g
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
CHICKEN SOUVLAKI AND ORZO
Adapted from - It's All Greek To Me by Debbie Matenopoulos http://livingthegourmet.com/its-all-greek-to-me-an-interview-review-recipe-giveaway/
Provided by Catherine Cappiello Pappas @LadyGourmet
Categories Chicken
Number Of Ingredients 25
Steps:
- For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more. When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first. Preheat Oven 350 degrees; Place in a baking pan and bake for 45 - 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear. Let the kabobs rest about 5-10 minutes before serving. The souvlaki may also be grilled on the bbq. For the Orzo: Prepare the orzo as directed and drain. Heat a large frying pan with 2 tbs. of olive oil. Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper. Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.
CHICKEN AND ORZO SKILLET
Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges
CHICKEN SOUVLAKI AND ORZO RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 20
Steps:
- For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more. When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first. Preheat Oven 350 degrees; Place in a baking pan and bake for 45 - 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear. Let the kabobs rest about 5-10 minutes before serving. The souvlaki may also be grilled on the bbq. For the Orzo: Prepare the orzo as directed and drain. Heat a large frying pan with 2 tbs. of olive oil. Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper. Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.
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