souvlaki

Get the taste of Greece at home in under 10 minutes with this chicken souvlaki recipe served with classic tzatziki.

Chicken souvlaki with tzatziki

red onion,

tsp caster sugar

tbs apple cider vinegar

(280 grams) thick Greek-style yoghurt

garlic cloves, 1 grated, 2 crushed

Lebanese cucumber, grated, squeezed to remove excess liquid

tbs extra virgin olive oil

barbecue chicken, meat and skin shredded

tsp dried chilli flakes

oregano,

pita breads, warmed

truss tomatoes, sliced

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Lamb Souvlaki

lbs trimmed Lamb Loin,

Marinade

yoghurt (250 milliliters)

mint (60 milliliters)

garlic, minced (30 milliliters)

lemon

lime

olive oil (45 milliliters)

pepper olive oil

Salt and pepper

skewers

Aluminum foil

Tzatziki

Greek yoghurt (250 ml)

garlic

fresh mint chopped fine (45 ml)

Combine marinade ingredients in a bowl and mix well. Place cubed lamb in a sealable plastic bag. Pour marinade over lamb. Seal bag and refrigerate for 6 hours or overnight.

Wipe off marinade and thread lamb cubes evenly on to 6 soaked bamboo skewers. Season the lamb with salt and pepper and brush with olive oil.

Oil grill, and place a piece of aluminum foil 4 inches (10cm) by 10 inches (25 cm) in the centre of grill.

Place lamb directly on grill with wooden ends of skewers over aluminum foil (this is done to prevent the burning of the skewer) For medium rare lamb grill for 3 minutes per side for a total of 6 minutes cooking time, or until desired doneness. Remove the lamb from the grill and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.

Seed cucumber with a melon baler or spoon. Grate the cucumber with a cheese grater and squeeze out any juice with the palms of your hands. Discard liquid. Grate or chop the garlic.

Mix all ingredients in a bowl. Cover and let sit for 20 minutes.

This Greek chicken souvlaki recipe can be prepared in various ways. In the summer, we always fire up the grill and grill the skewers of meat; in the winter or when the weather doesn't cooperate, we simply broil the meat. Either way is delicious.

Super-Easy Greek Chicken Souvlaki

lbs. boneless, skinless chicken thighs

kosher salt and pepper

oregano

basil (at least once cup packed), roughly chopped

garlic, minced

olive oil

lemon wedges

naan bread

tzatziki

tomato or cucumber and feta salad (recipe below)

tomatoes

feta cheese, crumbled

basil or mint

white balsamic vinegar

Marinate the chicken. 

In the bowl of the food processor, purée the garlic and basil into a fine paste. Stop the processor, scrape it down, add a splash of olive oil, and purée again. Transfer the paste to a large bowl. (Alternatively, you can simply roughly chop the garlic and basil.)

Cut chicken into roughly 1- to 2-inch pieces. Transfer it to the bowl with the garlic-basil paste. Season chicken all over with kosher salt and pepper to taste — a good rule of thumb is 1 teaspoon (or slightly less) of kosher salt per pound of meat. Crumble oregano (about a teaspoon or two) over top. Add a splash of olive oil. Toss to coat. Cover bowl and transfer to the fridge to marinate for at least two hours if possible. If you don&#8217;t have space for a big bowl in your fridge, you can use a ziplock bag. 

Cook the chicken

. When ready to cook: Preheat the grill to its highest setting (525ºF or 550ºF) or preheat the broiler to high for at least 15 minutes. Skewer the chicken. Season lightly with salt and pepper all over. If grilling, grill skewers for 3 minutes a side or until charred to your liking. If broiling, set the chicken on a lightly oiled broiler pan or a cooling rack set in a sheet pan. Broil 5 minutes. Flip. Broil 4 to 5 minutes more or until charred to your liking. Transfer to a platter. (Optional: smear tzatziki on a platter; then tumble the grilled or broiled pieces of meat over top.) Season lightly with sea salt and squeeze some lemon over top. Let rest at least 5 minutes before serving with more tzatziki on the side, lemon wedges, salad, and warm naan or pita.

To make the salad

Place the tomatoes or cucumbers in a bowl. Season all over with salt and pepper to taste. Add a tablespoon of each olive oil and vinegar — use more or less depending on how many tomatoes or cucumbers you are using. Add basil or mint leaves. Toss to coat. Transfer to a platter. Crumble feta over top. Crack more pepper over top. 

Absolute yummy.  Wasn't difficult.  Also loved the tomato salad mentioned in the post and the tzatziki sauce was the best I've ever made.  I'll make this one a lot

What fun to see this updated! I just came to your site to find the recipe. We're camping and I've been craving it! I even brought my big pot of basil from home to use! Hope you're doing well. :)

Thanks for a delicious recipe! I broiled some big chunks of zucchini alongside the chicken and we ate it with orzo instead of pita. The tzatziki was amazing.

This was excellent.  Had time to marinate for 6 hours.  Used lots of all ingredients for marinade as recommended.  Used the included recipe for tzatziki .   A great way to use fresh garden herbs and veggies . YUM!

https://www.youtube.com/watch?v=7qsX4jmvwgk

This is a long-time favorite summer recipe: chicken souvlaki with tzatziki. This is likely not how chicken souvlaki is made in Greece, but it is how my mother (100% Greek!) has always made it. Typically we grill the skewers but when the weather doesn't cooperate, we heat up the broiler — it works beautifully. In this video, I broil the skewers, but if you plan on grilling, know that the timing will be a little different: shoot for 3-4 minutes a side.

Also: I typically use oregano as well in the marinade, so if you like oregano, add a few pinches. 

Here is the recipe: https://alexandracooks.com/2013/05/26/chicken-souvlaki/

Here is the tzatziki recipe: https://alexandracooks.com/2020/06/16/tzatziki-greek-cucumber-yogurt-sauce/

Here is my favorite pita recipe: https://alexandracooks.com/2020/06/25/easy-homemade-pita-bread-recipe/

If you like these recipes, I'd love you to join my newsletter! (You get an 8-video chopping tutorial when you do 🎉): https://bit.ly/2Tgm9j3

Grilled (or broiled) Chicken Souvlaki with Tzatziki

Pair this healthy souvlaki with a rice dish – or if you're cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day

Pork souvlaki with Greek salad & rice

garlic clove, finely grated

lemon,

lean pork tenderloin,

onion, finely chopped

brown basmati rice

mint

vegetable bouillon powder

tbsp chopped fresh dill

tomatoes, chopped

10cm chunk of cucumber, chopped

Kalamata olives, halved

tsp red wine vinegar

feta, crumbled

Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.

Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.

Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.

Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

Marinated succulent lamb, juicy and beautifully charred. These&nbsp;Greek Lamb Souvlaki Kebabs are so tasty. Cook them on the BBQ for added flavour!

Greek Lamb Souvlaki Kebabs

garlic (crushed)

tsp table salt

dill

cinnamon

black pepper

lamb

vegetable oil

Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.

After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.

Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.

Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.&nbsp;

Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and gril until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.

Serve with pitta bread, tzatziki (see recipe in note 1 of the recipe notes) and a tomato/cucumber/red onion salad. Alternatively, these go great with my Greek potato hash.

https://content.jwplatform.com/videos/iS5tfKBG.mp4

Marinated succulent lamb, juicy and beautifully charred. These Greek Lamb Souvlaki Kebabs are so tasty. Cook them on the BBQ for added flavour!

BBQ Lamb Souvlaki

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki - a tender centre loin roast pork marinated in a delicious souvlaki flavour paste and served with refreshing lemon oregano tzatziki. A differently delicious idea for Sunday supper.

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki

Greek yogurt, drained.

cucumber

tbsp fresh oregano, finely chopped

garlic,

lemon juice

salt

tbsp balsamic vinegar

tsp kosher salt

tbsp smoked paprika, rounded

tsp black pepper,

centre loin pork roast

Mix together the lemon juice, balsamic vinegar, salt,...

Mix together the lemon juice, balsamic vinegar, salt, smoked paprika, pepper and garlic.

Add only enough olive oil to bring the...

Add only enough olive oil to bring the mixture to a brush-able paste.

Rub or brush the paste all over the...

Rub or brush the paste all over the surface of the pork loin roast. Let in sit in the fridge for ½ hour.

Roast at 350 degrees F for about 25...

Roast at 350 degrees F for about 25 minutes per pound, until a meat thermometer reaches 160 degrees F for well cooked but still juicy pork.

Tent the cooked pork roast loosely with aluminum...

Tent the cooked pork roast loosely with aluminum foil and let rest for 10-15 minutes before thinly slicing and serving with the Lemon Oregano Tzatziki.

Thin slices with Greek Salad and Tzatziki on...

Thin slices with Greek Salad and Tzatziki on fresh flatbread or pita make fantastically delicious wraps too.

Draining the yogurt removes much of the liquid...

Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filterPour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. This should produce about 2 cups of thick yogurt.

Peel the piece of cucumber and remove the...

Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of ⅛ inch or less.

Sprinkle 1 teaspoon of kosher salt over the...

Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour, stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki.

Drain all of the liquid off the diced...

Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the oregano, minced garlic, lemon juice, lemon zest, olive oil, salt and pepper.

Mix well, cover and store in the fridge...

Mix well, cover and store in the fridge for at least a half hour before serving.

Make your own Turkish style Takeaway Lamb Shish Kebab skewers at home with this simple step by step fakeaway recipe guide.We show you what lamb meat to use, what ingredients to marinade the lamb with, how to marinate the kebabs. How long to cook for on a Gas or Charcoal BBQ, baked in the Oven or under the Grill and finally what to serve them with.

Takeaway Lamb Shish Kebab

Lamb

tbsp Olive Oil

Garlic garlic

tsp Sundried Tomato Puree (or 2 tsp regular tomato puree)

Cayenne Pepper

Paprika

¼ tsp Ground Coriander

Cumin

Lemon

Place marinade ingredients into a large plastic ziplock bag or a large bowl.

Meat

Chop meat into 2-inch cubes, add lamb to marinade. Seal bag and rub the marinade into the meat.

Refrigerate

Leave sealed bag or bowl in the fridge to marinate the lamb meat. For best results leave as long as possible, but can be anytime between 2- 24 hours

Thread

Thread the lamb onto skewers- we made two large kebab skewers. You could do 3 medium or 4 small skewers if prefered?

Cook

Skip to what method of cooking you are using, to see how long to preheat? Then to skip to COOKING TIME section.

Preheat

Preheat gas BBQ grill for 5 minutes, oil the grill plate before placing the kebabs on.

Gas BBQ Grill - High heat

Light the charcoal BBQ grill 30 minutes prior to cooking, the flames should have calmed down &amp; the charcoals should have turned white? Oil the grill plate before placing the kebabs on.

Charcoal BBQ Grill

Preheat for 5 minutes, place foil under grill plate.

Oven Grill

Grill/BBQ

Cook for 6 minutes on one side then turn for another 6 minutes on the other. Do not keep turning the sticks once halfway through is fine.

COOKING TIME-The below time will result in &#039;Medium-Well&#039; done Lamb Kebab - adjust cooking time to less for medium-rare or more for well done?

Oven

Preheat oven to 200°C/400°F - Oil the baking tray or bake on foil to prevent sticking. Oven cook for 15 minutes, no need to turn.

Check

Cut into a chunk of lamb to check if cooked to the desired doneness? Cook for longer if required?

Pitta

Add Pitta bread for the last minute to warm through on the grill plate

Serve

Serve lamb on top of pitta and a salad consisting of shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.

Sauce

Drizzle over Garlic Mayo or/and Kebab Shop Chilli Sauce

Oven Baked

https://embed.mediavine.com/videos/jcuxti2nusir8voph6tw

Make your own Turkish style Takeaway Lamb Shish Kebab skewers at home with this simple step by step fakeaway recipe guide.
We show you what lamb meat to use, what ingredients to marinade the lamb with, how to marinate the kebabs.
How long to cook for on a Gas or Charcoal BBQ, baked in the Oven or under the Grill and finally what to serve them with.

Chicken marinade with olive oil, garlic, oregano, thyme, lemon juice and red wine vinegar. Perfect for grilling or for souvlaki. Great with pork or lamb also.

Greek Marinade for Grilled Chicken

chicken breasts

red wine vinegar

garlic (, minced)

thyme

tsp black pepper

Mix all the ingredients, minus the chicken breast in a mason jar or a bowl.

Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.

Preheat grill to medium high heat, around 450F.

Place the chicken on a hot grill and close the lid. After the chicken has cooked for about 5 minutes, lift the lid and turn the chicken breasts over. Close the lid and let the chicken cook some more. The chicken is finished cooking when the meat has an internal temperature of 165F, when checked with a digital thermometer. Grilling boneless skinless chicken breast takes about 12-15 minutes, but can vary depending on the size and thickness of the meat.

Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.

Serve with tzatziki, greek salad, and rice.

Succulent and tender Greek lamb souvlaki kebabs with easy homemade pita bread recipe.

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Top Tags

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