CHICKEN SOUVLAKI KEBABS

I can prepare these delicious kebabs over and over again as they hardly require any preparation to be done. It becomes all the more easier when I marinate them a day before and push it into the refrigerator.

Chicken souvlaki kebabs are Greek style kebabs marinated in olive oil, minced garlic, dried oregano and lime juice.

Chicken souvlaki kebabs are generally barbequed. They can be grilled in the oven as well. I have used my cast iron griddle which has worked fine for me.

These kebabs are served over a bed of Greek pita bread with salad and Tzatziki sauce. Check my previous posts for recipe of Greek pita bread and Tzatziki sauce.

Boneless chicken pieces are required for this dish. I prefer chicken breast for this dish. Boneless chicken thighs also work well. Marination is the key step and should not be missed.

Recipe for Chicken Souvlaki Kebabs

Ingredients for Chicken Souvlaki Kebabs

• 2 chicken breasts
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 6 cloves garlic (minced or grated)
• 2 tsp oregano
• Salt and pepper to taste
• 6 to 8 satay sticks

How to make

Cut boneless chicken into 2 inches cubes.

Add olive oil, minced garlic, oregano, lemon juice, salt and pepper. Rub the marinade over the pieces.

Let it marinate for minimum 2 hours.

Soak satay sticks in water for 20 minutes before threading in the chicken pieces.

For even cooking ensure that the chicken pieces are evenly spaced on the satay stick. Metal skewers can also be used.

Heat up the griddle at medium heat for 6 to eight minutes. Put a table spoon of oil on griddle and spread it evenly with a paper napkin.

Place the satay sticks on the griddle. Cook for 3 minutes. Flip the satay sticks. Drizzle some oil over the kebabs. Cook for another 3 minutes or until done.

If using an oven, bake at 200 deg Celsius for 8 minutes on each side. Baste the kebabs in between.

Serve with pita bread, salad and Tzatziki sauce.