Chicken Souvlaki

 

 Chicken Souvlaki

Chicken Souvlaki Delight! Whip up this quick and easy recipe featuring a zesty marinade of Greek yogurt, lemon juice, and aromatic spices. In just under an hour, you can serve a delicious dinner that will wow your taste buds!

Servings 4

Ingredients

 Chicken Souvlaki

3 tablespoons Greek yogurt

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 teaspoon fresh garlic

1 teaspoon dried parsley

2 teaspoons dried oregano

2 tablespoons of olive oil

3 boneless, skinless chicken breasts cut into 1½ inch cubes

pita bread

½ cup feta cheese

½ cup hummus

½ cup cucumber, chopped

½ cup kalamata olives, cut in half

½ red onion, sliced

½ cup tomatoes, chopped

Top of Form

Bottom of Form

Instructions

 Mix Greek yogurt, lemon juice, white wine vinegar, spices, and olive oil in a medium bowl and whisk to emulsify.

tablespoons Greek yogurt,2 tablespoons lemon juice,2 tablespoons white wine vinegar,1 teaspoon fresh garlic,1 teaspoon dried parsley,2 teaspoons dried oregano,2 tablespoons olive oil

Cut chicken breasts into 1½ inch cubes and immerse in marinade. Let sit for 30 minutes and for up to 4 hours.

3 boneless, skinless chicken breasts

Thread marinated chicken on skewers and discard excess marinade.

Heat the grill pan over medium-high heat. Cook chicken for 6 minutes and flip over, and grill for an additional 6 minutes. Cook until chicken is cooked to 165°F, remove from heat, and let rest for 5 minutes before serving. Serve with pita bread, feta cheese, hummus, cucumber, kalamata olives, onion and tomatoes, if desired.

Notes

Freeze the chicken breasts for 30 minutes before cutting. Slightly frozen chicken breasts are easier to cut.

Cut the chicken into chunks that are the same size for even cooking times.

Don't let the chicken sit in the marinade for too long, as the citrus will break down the chicken and alter its texture.

If you are cooking your chicken on the grill, soak the skewers in water for 15 minutes before threading the marinated chicken onto them to prevent burning.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, including 12 years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts, weaving interesting storylines through history. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Greek Cuisine, Dessert, Kilbride, Potpourri of Frugality, Homemade