Chicken Souvlaki

Posted by thibeaultstable on
Greek is one of my favourite cuisines and Chicken Souvlaki one of my favourite meals.
It qualifies as a ‘work night dinner’ because it comes together very quickly.
First thing I do when I get home from work is to cut up boneless chicken breasts and thread on to skewers.
The chicken is rubbed with  fresh minced garlic and seasoned with salt, pepper and oregano and the juice of a whole lemon and a drizzle of olive oil.
Next I put  a large pot of salted water on to boil for the rice and while I’m waiting for it to come to a boil I make the salad.
Once the rice is cooking, the next thing up is to preheat the grill.
The souvlaki doesn’t go on the grill until the rice is cooked.
I leave the rice covered with paper towels and a lid, allowing it to steam in its own heat.  (see below for How to Cook the Perfect Rice)  
Once the chicken goes on the grill it is only a matter of minutes  before dinner is ready to serve.
Greek Salad is one of the few salads that I actually like.
 And I like it light on cucumbers and heavy on tomatoes.
 

Chicken Souvlaki

Print Recipe
Chicken breasts
Fresh minced garlic
Dried oregano
Lemons
Olive oil
Salt
Pepper

Cut chicken breasts into 1 inch cubes

Place on wooden  Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.

Rub with fresh minced garlic
and dried oregano

Squeeze fresh lemons over chicken
and some olive oil

Salt and pepper

Marinate for up to 1 hour.  If marinating longer do not add lemon juice
until the last hour.  Lemon juice “cooks” the flesh and changes the
texture.

Place on hot grill and turn often until done.  Serve with Greek salad
and rice.

NOTE:  This recipe works well with Pork (I use Pork Tenderloin) and
with Lamb

Greek Salad

A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.

It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.

Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.

For something a little different, stack the ingredients; or, drizzle
Olive oil over a thick slice of feta, sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt then, place on top of your salad.

7 Comments Add yours

  1. Janine says:
    June 21, 2011 at 12:55 am

    YUMMO!!! My favorite Greek meal!! Used to eat this almost every day in Montreal!!!

  2. Linda says:
    June 21, 2011 at 1:54 am

    One of my favorite things in the world Ann…looks delicious! Yummy!

  3. Valerie Harrison (bellini) says:
    June 22, 2011 at 1:13 am

    I'm happy that Greek is part of the melting pot of cuisines we have in this country.Love a good souvlakia and salad combo.

  4. Anonymous says:
    June 30, 2011 at 1:43 pm

    Just wanted to let you know that I enjoy you blog. I made a Greek salad and grilled shrimp last night. Next time I'll do chicken. Would you say about five minutes a side on the grill?

  5. Thibeault's Table says:
    June 30, 2011 at 1:50 pm

    Backroadjournal, it will depend on how big you cut the cubes of chicken, but five minutes a side is about right.Enjoy!Ann

  6. Pat says:
    June 24, 2014 at 2:45 am

    Ann – I made both the Chicken Souvlaki and the Greek Salad today. Served it with a simple focaccia with chopped green and Kalamata olives and sauteed onions on top. Lightly salted and then brushed with olive oil after coming out of the oven. It was heaven! I fed 6 people and they ALL loved it!

  7. Thibeault's Table says:
    June 24, 2014 at 5:12 pm

    Pat , thanks for the feedback. Glad that you and your guests enjoyed. Definitely one of our family favourites.~Ann

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