FAST AND EASY CHICKEN SOUVLAKI WITH GREEK DRESSING
Make and share this Fast and Easy Chicken Souvlaki With Greek Dressing recipe from Food.com.
Provided by anise
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 693, Fat 56.3, SaturatedFat 8.1, Cholesterol 102.7, Sodium 505.2, Carbohydrate 4.5, Fiber 0.2, Sugar 2.3, Protein 41.1
CHICKEN SOUVLAKI
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
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 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
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