Sunday, July 24, 2011

Chicken Souvlaki

We had some friends over yesterday and I prepared a Greek feast for dinner... chicken souvlaki, dolmades (post to come), tzatziki, greek salad, and fresh fruit.  It was soooo good!  Everyone loved it, even the kids ate really well. 

Souvlaki always goes over really well.  It's such a simple thing, yet full of delicious flavor.  It's one of my favorite things to make in the summer on the grill.  I've tried it indoors in the winter in a grill pan and it's great, too... but you really can't beat the grill.  :)  I posted the recipe for pork souvlaki a couple of years ago, but I most often make chicken souvlaki.  So I figured I'd post it for chicken... plus, I've changed a couple ingredients, which are reflected below. 

Chicken Souvlaki

2 pounds chicken breast, cut into chunks
1 medium onion
4-5 cloves of garlic, minced
1 heaping teaspoon sea salt
1 heaping teaspoon black pepper
1/4 - 3/8 cup cold-pressed, unfiltered extra virgin olive oil
1 heaping teaspoon dried Greek oregano
wooden skewers, soaked overnight

Cut the chicken breasts into uniform pieces/chunks.  Cut the ends off your onion and then slice into quarters.  Separate the layers into a large bowl.  Add your remaining ingredients.  Then add chicken and toss to coat.  Place in the fridge for at least 5 hours and for best results, overnight. 

Place your wooden skewers in a shallow baking dish that’s filled with water. Allow the wooden skewers to soak overnight.  This prevents them from disintegrating when grilling.

The next day, skewer your chicken.  I add some of the onions on the skewers, too. 

Pre-heat your grill.  When you have a medium-high heat, grill your souvlaki skewers for 3-4 minutes a side and then keep warm until all the souvlaki are cooked. Squeeze fresh lemon juice on your souvlaki, followed by a sprinkle of fine sea salt and dried Greek oregano.

This post is linked to:
Fight Back Friday @ Food Renegade
Weekend Gourmet Blog Carnival @ Hartke is Online
Monday Mania @ The Healthy Home Economist
Pennywise Platter Thursday @ The Nourishing Gourmet
Simple Lives Thursday @ A Little Bit of Spain in Iowa
Primal Cave @ Primal Toad


The Voogts said...

Sounds simple and tasty!!

Sara said...

Very much so! You could do this even simpler by leaving the chicken breasts whole... so you'd skip the chopping and skewering stages. But it's fun to eat them on skewers. :)

Rae said...

Wow, Sara - These looks wonderfully tasty! Unfortunately, we don't have an outdoor grill (er.. or an indoor grill), but I do have a grill pan. Do you think that would be OK for these? Or broiling? Thanks so much, and I love the blog! I shall be back. =)