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. 

TAVUK SIS

Kebabs have always been a favourite way to entertain my guests.This is my hundreth recipe! I am very happy about it. So this becomes one more reason for why I like Tavuk Sis.

Tavuk Sis is the Turkish chicken kebabs. Do you know that shish kebabs have originated in Turkey? Cooking meat pieces on open fir, it all started from here.

The preparation of Tavuk Sis is similar to Tandoori chicken, but there is definitely difference in the taste. These kebabs are made from boneless chicken. Chicken breasts and boneless thighs are suitable for this preparation. I feel the result with boneless thighs is better. Well it’s totally upto your preference.

Marinate for minimum 4 hours. Marinating the chicken pieces for overnight will give you best results.

If you are using wooden skewers or satay sticks soak them in water for an hour before threading the chicken pieces.

Recipe for Tavuk Sis

Ingredients for Tavuk Sis

• 450gms boneless chicken thighs
• ¾ cup thick yogurt
• 1 tsp cumin seeds (roasted and ground)
• 1 tsp chilli flakes
• 1 tsp chilli powder
• 1 tsp cinnamon powder
• ½  tbsp minced garlic
• 2 tbsp tomato paste or ketchup
• Salt to taste
• Oil for basting

How to make

Cut the boneless chicken thighs in 2 inch pieces.

In a mixing bowl put the yogurt, garlic, cumin seeds, cinnamon, chilli flakes, chilli powder, tomato paste and salt with chicken pieces. Gently rub the marinade over the pieces.

Marinate for minimum 4 hours to maximum overnight.

Use two satay sticks to thread the pieces as shown in the picture. This will help to handle the pieces better. Soak the satay sticks in water for 30 minutes.

Traditionally the kebabs are cooked on open fire. I have grilled the kebabs in my oven for 8 minutes on each side. You may even use electric or gas tandoor.

Serve with lavash (Turkish bread), salad and yogurt sauce.

HARIYALI CHICKEN TIKKA

Hariyali chicken tikka has a special place in menu of every Indian restaurant. It is a popular appetizer liked by all. This recipe is easily doable at home. In restaurants the kebabs are grilled in tandoors. At
home it acan be done in ovens or electric tandoors.

Marination is an important step in this recipe. More is the marination time better is the taste.

Recipe for Hariyali Chicken Tikka

Ingredients for Hariyali Chicken Tikka

• 450 gms chicken breasts (diced )
• 1 cup fresh coriander leaves (roughly chopped)
• 1 cup fresh mint leaves (roughly chopped)
• 1 inch ginger (chopped)
• 8 cloves garlic (chopped)
• 6 green chillies (chopped)
• 2 tsp lemon juice
• ¼ cup curd
• Salt to taste
• 2 tbsp butter (for brushing)

How to make

In a grinder jar put the ginger, garlic, green chillies, coriander leaves, mint leaves, salt and lemon juice.

Grind it to get a fine paste by add very little water. Marinade should be of green chutney consistency.

In a mixing bowl beat the curd.

Add the marinade, curd and chicken pieces in a mixing bowl.

Put in the chicken pieces and rub the marinade over the pieces.

Cover it with cling film and let it sit in refrigerator for minimum one hour. The more it marinates, better will be the taste.

Thread the chicken pieces in satay sticks. Approximately you will need six to eight sticks.

Place the satay sticks in a baking dish. Brush the chicken pieces with melted butter.

Bake in a preheated at 200 deg celsius.

After ten minutes flip the sticks, brush more butter on it.

Bake it for another ten minutes.

Serve Hariyali chicken tikka with lemony onion salad or roll them in parantha to make some delicious wraps.