Greek Souvlaki, Chicken BBQ Recipe

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Delicious chicken skewers flavoured and then grilled, the Greek Souvlaki are a typical Greek dish, prepared in homes, restaurants and also served asstreet food. A genuine and fresh dish that can be prepared with different meats, fish and vegetables, served with Pita bread, sauces and variousvegetables.

Souvlaki greco brace di pollo
Souvlaki greco brace di pollo

The Origins of Greek Souvlaki

The earliest references to souvlaki even date back to famous Greek literary works such as the writings of Aristotle and Homer, not to mention thatremains of meat and fish grills dating back to 1700 BC have been found on Santorini. Souvlaki recipes are practically widespread throughout Greece, including the islands, not to mention that with its goodness and ease of preparation,it has also easily spread outside the Greek borders. The word souvlaki simply means skewer, ‘souvla’ means spit and ‘aki’ corresponds to the Italian ‘ino’. In the Athens area, Souvlaki is called Kalamàki(καλαμάκι).

Souvlaki Variants

This delicious Greek recipe can be prepared using 2-3 cm cubes of chicken, beef, pork, or lamb meat. The meat is first seasoned and then barbecued or grilled. It is also prepared with vegetables such as aubergines and peppers, or with fish, especially swordfish. Souvlaki is served in two ways:

  • Souvlaki Merìda (σουβλάκι μερίδα), i.e. served on a plate, the skewers are placed on Greek pita bread, and accompanied by sauces such asthe delicious and fresh Tzatziki and with vegetables such as tomatoes, salad, and onions.
  • Pita souvlaki (πίτα σουβλάκι), a lightly grilled and rolled pita with meat, vegetables and sauces inside.

Souvlaki also comes with chips, paprika or white rice.

Preparing Chicken Souvlaki

The preparation of these Greek Souvlaki is really simple, the most important thing is to prepare a good chicken souvlaki marinade to season the chicken or meat of your choice before grilling it. There are different sauces to season souvlaki, the first one I propose is a delicate sauce that will keep the meat soft and particularly juicy, but choose the best souvlaki marinade.

Put the water and all the ingredients for the sauce in a pan. Put the pan on the heat, keeping it medium/low. When it comes to the boil, turn off the heat and let it soak for 10 minutes, then strain the brine into a bowl and soak the chicken for 24 hours. Once that time has elapsed, remove the chicken from the liquid, dry it, and stick it on skewers and grill it, taking care to brush it with a little good olive oil.

A second option to season delicious souvlaki is to prepare a dressing with white wine, vinegar, and herbs and marinate the meat for 4 to 6 hours(especially recommended if using pork). Again, pat the skewers dry before grilling and brush them with oil.

Last but not least, prepare a gravy with extra virgin olive oil, lemon juice, if desired also some of its grated peel and herbs for at least 12 hours.

If you cannot grill them on a BBQ, you can make it on a griddle. Once ready, assemble the plates by placing the kebabs on the Greek Pita, and complete the dish with slices of tomato, fresh lettuce, finely chopped spring onions or red onions, and of course the Tzatziki sauce. Or you can serve them always with Pita but as a sandwich!

5 from 1 vote

Greek Souvlaki BBQ Recipe

Succulent chicken skewers, served with Pita, vegetables and Tzatziki sauce, the most popular street food dish in Greece a simple and tasty dish that you can easily enjoy at home!
Porzioni 12 spiedini
Tempo di Preparazione 1 hour 20 minutes
Tempo di Cottura 8 minutes
MARINING 1 hour
Tempo totale 2 hours 28 minutes

Attrezzature

  • Wooden Skewers or metal skewers
  • Bbq
  • Casserole

Ingredienti

For Marinating

  • 500 ml Water
  • ½ Lemon
  • 3 Bay Leaves
  • ½ bunch of Parsley
  • ½ Tbsp of Thyme dry
  • 35 g of Honey
  • 35 g of Coarse Salt
  • 2 cloves of Garlic
  • 1 Tbsp of Black Pepper in grains

For the Souvlaki

  • 900 g of Chicken Breast
  • 200 g of Brine
  • Salt
  • Extra Virgin Olive Oil
  • 6 Pita Bread for Souvlaki
  • Tomatoes cut into pieces
  • Green Onions finely cut
  • Iceberg Lettuce or other lettuce
  • Tzatziki Sauce (for the recipe)

Istruzioni

Marinating

  • In a saucepan put 500 ml Water, ½ Lemon, 33 Bay Leaves, ½ bunch of Parsley, ½ Tbsp of Thyme, 35 g of Honey, 35 g of Coarse Salt, 2 cloves of Garlic and 1 Tbsp of Black Pepper. Stir so that the honey dissolves and then put it on the stove and bring it to a boil.
  • Once it comes to a boil, turn off the heat and let it cool completely. Let it steep for 1 hour, after which strain it and set aside.

For the Skewers

  • Cut 900 g of Chicken Breast into as even cubes as possible for even cooking, I cut them to about 2 cm – 2 ½ cm.
  • Marinate the chicken for at least 1 hour in about 200 g of Brine. Obviously the longer it stays in the marinade the more flavor it will get, I recommend preparing it the night before.
  • While the chicken is marinating, turn on the BBQ (you can also use a regular or electric grill, oven or frying pan, but the taste will be a little different).
  • When it's time to cook the chicken, remove it from the brine and dry it, put a little Salt and then skewer it into skewers, and brush them with a little Extra Virgin Olive Oil.
  • Ready the coals and put the Souvlaki on to cook. Make sure they don't get too dry during the cooking process.
  • Prepare the Tomatoes by cutting them into cubes, thinly sliced Green Onions and Iceberg Lettuce into strips, and heat the Pita 6 Pita Bread while the chicken cooks.
  • Once cooked, place them on bread and flank each portion with vegetables and some Tzatziki Sauce.
Chef: Taira by R.J.
Calorie: 164kcal
Course: Second Course, Single Dish
Cuisine: Greek
Keyword: Chicken, Cooking on the Grill
Difficoltà: Easy

Nutrizione

Serving: 193g | Calories: 164kcal (8%) | Carbohydrates: 5g (2%) | Protein: 17g (34%) | Fat: 8.4g (13%) | Sugar: 2g (2%)

Le informazioni nutrizionali mostrate sono una stima fornita da un calcolatore nutrizionale online. Non deve essere considerato un sostituto del consiglio di un nutrizionista professionista.

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