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Best Souvlaki Recipes

Best Souvlaki Recipes

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Top Rated Souvlaki Recipes

Chicken Souvlaki* was a favorite dish of mine to order at The Souvlaki House in Ithaca, N.Y. during college. This was a place that my friends and I would go to nearly every week for the inexpensive wine, toasted and buttered rolls, Greek salad, and Chicken Souvlaki plate — it housed of some of my best and favorite memories from college. And even after college. We actually dined there both nights of our five-year college reunion. (It was just so great to see Peter, the owner, and Debbie, our favorite waitress, that we couldn't resist.) No matter when we went though, the plate always arrived with a hot, thick pita, a healthy serving of tzatzki sauce, and charred lemony chicken. When making this at home, I served it in a similar fashion with a side of Greek Salad and Simple Tzatziki sauce. All in all, it was an incredibly simple and flavorful meal to make whether you grill it outdoors or on a cast-iron griddle pan inside. Click here to see 9 Greek Recipes.

Lamb Souvlaki with Greek Salad

"The Greek traditions we grew up with are very much a part of our DNA," Giannis Kotsos, co-owner and executive chef at Meraki Greek Bistro in Miami, says. And co-owner Alex Karavias even remembers one particular Easter celebration that included a feast every day for a week. Clearly, Greek Easter is a holiday we can get behind&mdashand classic lamb souvlaki is the best way to celebrate.

For more holiday inspiration, read " My Big Fat Greek Easter ."

The meat

The two most common cuts used in the souvlaki recipes I try are tenderloin (generally called fillet in this country), or neck and shoulder. The latter, Belinda Harley notes in her book Roast Lamb in the Olive Groves, should have a little fat left on “so that it doesn’t dry out”. As a devotee of the fat-means-flavour school of thought, I expect that the well-marbled shoulder I try will be far superior to the lean fillet, and that the pork belly used by Tonia Buxton in the Real Greek Cookbook will be better still. But we decide that, cooked quickly on a high heat, the tenderness of the fillet wins us over. That said, there’s little to beat the taste of good-quality chargrilled pork fat, so I’ve decided to use a combination of shoulder and fillet belly is a little too rich, even for us.

Belinda Harley’s souvlaki makes use of ‘country bread’. Thumbnails: Felicity Cloake.

Harley cuts the meat into very small pieces for her mini kebabs, but if you keep them a little larger, they’ll stay juicier during cooking.

Greek pita bread for souvlaki

Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Egg Free Diet

It is usually followed when someone is allergic to this food.

Nuts Free Diet

It is usually followed when someone is allergic to nuts.

90 minutes
  • 160 ml milk, at room temperature
  • 80 ml water, at room temperature
  • 1 teaspoon(s) granulated sugar
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) yeast
  • 320 g hard flour
  • 1 teaspoon(s) fleur de sel
  • 1 teaspoon(s) thyme, fresh, finely chopped, only the leaves
  • 1 tablespoon(s) olive oil, for frying
  • salt
  • pepper

Chicken Souvlaki

Posted By Savita

Chicken Souvlaki is Greek chicken kabobs marinated in fresh herb oregano (my fav), garlic, lemon, olive oil and seasonings. So simple, but amazingly flavorful chicken kabobs, Chicken Souvlaki is must try for every Mediterranean food lover! *Gluten free, carb-free, low-fat, paleo, and whole-30 diet friendly.

So today I thought to give you another favorite to include in your Summer BBQ menu!

Oh, and no worries if you not looking to grill. I have included instructions to prepare chicken souvlaki kabobs in oven! With just 10 minutes prep and pantry staples, this Greek chicken main course is much easier to prepare at home than you might imagine.

So, let's cook some chicken sooov-lah-kee! Shall we?

Just like most Greek chicken recipes, herbs and spices are heart of Chicken souvlaki. Being a spice and herbs fanatic, this chicken preparation won me over for my love of oregano. I came across oregano chicken (first time) in a Mexican restaurant. (I know! What are the odds?!)

. then, second time in a Greek restaurant.. even though both marinades and taste profiles were different.. one thing I connected with immediately.. and that was the oregano.

If you love Greek/Mexican cooking.. I'm sure you are no new to flavor of oregano. It is also a good antioxidant and healthy herb. I love using it in soups, and even in salad dressings.

In simple words, there is no chicken souvlaki without oregano. Period.

Of course, garlic, lemon, and olive oil are also important ingredients in souvlaki marinade.. but oregano, is the Star! My personal touch in this marinade is cumin powder (for some earthiness), parsley for freshness, and little chili flakes for a subtle kick.

For chicken souvlaki recipe, I used combination of fresh and dried oregano. Dried oregano is more potent and adds more punch of flavor. Honestly, when I don't have fresh oregano in-hand, I often replace is all with dried.

To prepare chicken souvlaki, I start by mixing marinate ingredients, oregano, garlic, lemon, olive oil, parsley, chili flakes, and cumin powder in a bowl or a seal-able plastic bag. Once marinade is ready, I either slice chicken into bite-size pieces or pound chicken tenders into flat strips to make (little fancy) skewers. Either ways, for good flavor, it is important to marinate chicken for at-least 30 minutes. This is what brings out the flavor of oregano and garlic. Also, marinade tenderizes chicken and kabobs come out moist and juicy. Pure yumm

When ready to grill, I skew chicken onto skewers, and throw on pre-heated grill until chicken is fully cooked from all sides and kabobs have nice char.. exactly like you get in Greek restaurants!

That's it! Souvlaki Chicken is really THAT easy recipe. Just make sure to keep an eye on chicken when start to char, don't let oregano burn out. I like to brush kabobs with mixture of lemon, oil and salt.. this mixture keeps kabobs moist and prevents burning of delicious marinade.

Mix marinade, marinate chicken, skew and grill! #deliciouschickensouvlaki

In-fact, I often marinate an extra batch of chicken. (Marinade recipe doubles easily). then, one weekdays, even when I have no plans to switch-on grill, chicken souvlaki is ready in oven or even on stove-top in a cast iron grill pan. My personal favorite is oven-method.. or I should say, oven broil method because it brings that charred grilled kabobs flavor in chicken.

Note: I have included method to cook chicken souvlaki in oven in the notes because you will be making it again. I bet! This recipe is a sure winner!

The chicken souvlaki recipe is *gluten free but I'm including grilled pita idea for serving. It is optional, yet I must say, Souvlaki and pita are simply made for each other. To grill pita, oil pita bread, and throw on the grill just until nice grill mark appears on both sides. Serve on side for a complete Mediterranean chicken dinner with side of rice and salad. I also recommend serving Tzatziki sauce on side.

*If you want to keep dinner gluten free, only serve with side of rice and greens salad. If looking for carb free. Skip rice as well and double the amount of greens.

Now, this is the magic of home cooking! Isn't it? Gluten free, carb free or just a Greek-style dinner night, you can take homemade food and go many healthy directions!

So, not just stop there! This week, I have plans to bring to you, two more recipes that will add value to your Chicken Souvlaki Dinner! If you making this tonight, cook some extra and save leftovers. hint hint

Pork Souvlaki with Pita and Tzatziki Recipe | Grilling

Out of all the Greek establishments in my neighborhood, my absolute favorite gyro and souvlaki joint is BZ Grill in Astoria, only two short blocks away. The proximity has left me little reason to cook the staples at home, but with a looming move that will find me farther away from these beloved pita sandwiches and platters, I realized that I had some learning to do in the kitchen.

I never really thought about the ingredients inside a souvlaki marinade before I just knew that the meat always tasted bright and fresh. So I scoured souvlaki recipes and came up with a formula that I thought would best replicate the flavors I'm used to. After letting cubes of pork loin marinate overnight in a mixture of olive oil, red onion, garlic, lemon juice, red wine vinegar, and Greek oregano, I skewered and grilled them off.

The pork was everything I imagined it would be--the lemon juice gave it a nice tang and the mixture of onion, garlic, and oregano made it taste distinctly Greek. The souvlaki just wouldn't have been complete to me unless there was pita and tzatziki nearby, so while the pork was resting off the grill, I heated up some pita, adding a dollop of tzatziki to the plate, and found comfort in knowing that even though I'll miss my around-the-corner souvlaki haunt, a fitting replica is only as far as my backyard.

Cook the chicken in a hot pan for this Greek chicken souvlaki dish

Grab those large wooden skewers you soaked, and add chicken pieces to five skewers, distributing it evenly among them. (Note that if you are cooking the meat in a pan, it's okay to use skewers you did not pre-soak. If you're cooking on a grill, it's really best to have prepared the skewers in water.)

Heat a large nonstick skillet or a lightly greased pan over medium flame, and once it's warm, add three skewers. Allow the chicken to cook on both sides for about seven minutes, checking for an internal temperature between 160 and 165 degrees. Remove the meat from the pan and add the remaining two skewers, cooking them in the same way. (And yes, you can use two pans and cook it all at once!)

Historically Hungry &ndash Recipes Made New

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This month for our Historically Hungry series, Amy and I decided that we wanted to focus on Ancient Greek Recipes! Unearthing and revitalizing traditional recipes is super geeky and we love it, and we hope it inspires you to add something a little new (well, older) to your menu! This month Amy has made an amazing Pantzaria me Skordalia, which is roasted beets with a garlic-potato spread, and I made a recipe for Greek Souvlaki Skewers! (Skewers or Kebabs? I can never decide what they should be called.)

It just so happened that the day after we picked Ancient Greece I was perusing a local bookstore and found this amazing book titled Kinderguides: The Odyssey. I was literally squealing with glee in the aisle! A retelling of the classic story made for kids! With gorgeous pictures! There was no way that I wasn&rsquot buying it. Then a few steps later I ran across the Baby Lit: The Odyssey book and I called it a sign!

How To Make Chicken Souvlaki | 1-Minute Video

I’m guessing most of you are familiar with this Greek classic. But did you know that it’s actually super easy to make at home?! All you need are a few minutes of prep time, a few simple ingredients, and a hot grill or a hot oven. And — opa! — this recipe can be ready to enjoy in no time.

Simply marinate some chicken breasts in lemon juice, olive oil, garlic, oregano, salt and pepper. (<– You can either cut them into bite-sized pieces and pop them on some skewers, or cook the chicken breasts whole and dice them up later.)

Then once they have marinated for at least 30 minutes (or up to 1 day), cook them in the oven or on the grill until they’re just done, and still nice and juicy.

Then, while the chicken is cooking, grab some pita bread (presuming it hasn’t “disappeared”), and load it up with all of your favorite pita toppings! I went with fresh arugula, cherry tomatoes, red onion, feta cheese, tzatziki sauce, and parsley. But any number of toppings (like roasted red peppers, diced cucumbers, Kalamata olives, other greens, etc.) would also be delicious!

Finally, add your chicken on top…

…and this gorgeous, fresh, and flavorful pita sandwich will be yours to enjoy.

And hey — pro tip — it tastes delicious even when the chicken is chilled. So be sure to cook a little extra, and then you can enjoy your souvlaki as leftovers for days to come either on pita, or in a fresh salad, or in a rice bowl — you name it.


Watch the video in sign language here.

The secret ingredient in this recipe is the brine!

  • Preheat oven to 180* C (350* F) Fan.
  • Add all of the ingredients for the brine in a small saucepan.
  • Stir and bring to a boil. As soon as the mixture comes to a boil, remove from heat and set aside for 1 hour. After 1 hour, strain into a bowl. It should have cooled completely.
  • Chop the chicken into small bite sized pieces and add them to the Poultry Brine. Let them soak for ½ an hour to 1 hour.
  • Drain the chicken pieces and dry off with paper towels. All of the moisture needs to be drained. Thread chicken onto skewers.
  • Add a small amount of olive oil to a very hot pan. Brown the chicken on the skewers on all sides, about 3-4 minutes.
  • When they are browned, cook in the oven for 5 minutes.
  • Place the pita bread in a baking pan. Drizzle with a very small amount of olive oil and season with salt and pepper. Cook in the oven for 5 minutes.
  • Combine all of the ingredients for the sauce in a small bowl.
  • Present the chicken souvlaki on pita bread and serve with chopped tomatoes, lettuce and sauce. You can also try it with the tzatziki sauce!

Be careful not to let the chicken pieces soak in the poultry brine for too long because they will come out too salty!

Watch the video: Ελληνικό σουβλάκι παραδοσιακό. Grill philosophy


  1. Isadoro

    Wonderful, very precious message

  2. Meir

    Many thanks! There is still a reason to have fun ... With your permission, I take it.

  3. Shaktit

    Unity is the touchstone of truth. S. Vivekananda

  4. Harailt

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