Special Days

Souvlaki (Greek Chicken Kebabs) Recipe

1 Mins read

Souvlaki is a popular street food all around Greece. Literally meaning ‘meat on skewers’, these are succulent kebabs loaded with fresh flavors of lemon, garlic and rosemary. Wrap a warm pita or naan with chicken souvlaki, some tomato and cucumber slices and a drizzle of seasoned Greek yogurt. My family likes pairing these with Beetroot Tzatziki, Hummus and a couple of salads to make it a meal.

Also Read: Makhni Paneer Biryani Recipe

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Souvlaki (Greek Chicken Kebabs) Recipe

Recipe by RecipeWikkiCourse: MainCuisine: GreeceDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

45

minutes
Calories

300

kcal

Souvlaki is a popular street food all around Greece. Literally meaning ‘meat on skewers’, these are succulent kebabs loaded with fresh flavors of lemon, garlic and rosemary.

Ingredients

  • The Marinade:

  • 500 gms chicken thighs, boneless

  • 2 tsp minced garlic

  • 1 sprig fresh rosemary leaves

  • 1 tsp salt

  • Freshly ground black pepper

  • 1/2 tsp paprika powder

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • 2 tbsp extra virgin olive oil

  • 1 tsp dried oregano

  • Others:
  • 6 Wooden or metallic skewers

  • Olive oil

Directions

  • Cut the chicken into 2” squares and place in a large bowl. Make the marinade by combining all the remaining ingredients in a bowl and whisking together.
  • Add the chicken to the bowl and use your hands to massage the marinade into the chicken. Cover with cling wrap and leave in the fridge for 2-3 hours or overnight for the flavors to seep into the chicken.
  • Soak 6 wooden skewers in water for 10 minutes to prevent them from burning when exposed to heat. Skewer 3-4 chicken pieces on each stick.
  • Heat a griddle pan or non-stick pan on a high flame and brush olive oil. Sear the chicken skewers on one side for 4-5 minutes till browned and flip to cook on the other side for 3-4 minutes till browned. Spoon over any remaining marinade while the chicken is cooking.
  • Serve the chicken on or off the skewers, with some flatbreads and Greek Salad

Notes

  • Marinate the chicken up to a day ahead and grill in a jiffy for a weekday dinner. The leftover chicken stays well till the next day in the refrigerator.
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