Chicken Souvlaki last night

Florida Grillin Girl

I decided to make some chicken on the mini and thought souvlaki sounded good.
Marinated chicken in EVOO, lemon juice, garlic and oregano. Placed on skewers:



Put them on the mini at 400 dome direct:





Here is the secret ingredient, authentic greek pita bread, not the kind you buy at Publix. I got it at a specialty food store.

Florida Grillin Girl

The secret ingredient:



My helper warming up the pita on the egg, only takes a few seconds each side:



Now the fun part, building the souvlaki:



Serve with sauteed red onions, tomatoe, and tziki sauce. Wrap in foil to catch the juices as you eat it:



It was really good and tonight we have the leftovers!

Faith
Tampa, FL

Double Bogey

Looks good--messy--bot good!

Mainegg

Thought I would share this. I had to check it out and see what TZIKI sauce was!

TZIKI SAUCE

1 large container of plain Yogurt
1 seedless cucumber
1-3 cloves of garlic
1 table spoon of olive oil
1 tsp. salt
Pepper to taste

Put a tea towel in a colander laying flat then empty the container of yogurt into the towel and fold the edges over top of the yogurt and sit the colander over a large bowl and put in the fridge. Checking a few hours, drain the excess water from the bowl and put back into the fridge, leaving it there for at least 8 hrs.
After the yogurt is completely drained then chop the cucumber VERY fine…mincing it almost. Strain the water from that then add it to the strained yogurt in a bowl. Then add 1 to 3 cloves of garlic into the bowl, then the olive oil, salt and pepper.

Mix well. Then put in fridge, covered for at least 6 hrs stirring periodically. Serve Cold. Good for the life span of the yogurt’s expiration date.

BobS

That looks absolutely WONDERFUL!

Florida Grillin Girl

Julie,
I used nonfat yogurt in mine, peeled and shredded cucumber, garlic and lemon juice. We have a large greek
community here (Tarpon Springs) and that is the way they make it. Also put it on gyros too.

FAith

bubba tim

That looks great!

PineyWoodsBrewer

One of my fondest memories of my time in the US Navy is when I was TAD to Athens Greece. There was a small "Souvlaki Shack" in Glyfada that we used to go to each day for these. They were very oily as I recall and the cook would always dash a shaker of paprika liberally over the meat as he put them together. Great, great food!

Big'un

MMMMMMmmmm

R&R Futures Trader

That looks really great and simple. My two favorite things. I'm going to have to try it this weekend.

thanks for sharing

ross

Soonerfan

THAT...looks AWESOME!! Could you please post your marinade recipe, and white or dark chicken meat? TIA!!

Florida Grillin Girl

I used mostly chicken breasts and only one skewer (the one on left in top picture) was boneless chicken thighs. Actually the dark meat comes out better and more flavorful, but my teenage "helper" only eats white meat.

I didn't even measure the marinade ingredients, just put it all in a bowl to taste, added S&P. You can add alot more lemon, I used the juice from 1/2 a lemon, and lots of dried oregano.

The reason the pitas weren't oily is that I put them on the egg straight out of the package and did not brush with oil as they do in the greek restaurants. The souvlaki wasn't oily in the least, tasted really fresh and flavorful.

Faith

407BGE

Where can I find those skewers?

407BGE

Where can I find those skewers?

Florida Grillin Girl

Sorry 407, I've had those skewers for so long I have no idea where they came from!! There are six and the handles are all different. Here is a picture:



One side is stamped "Stainless Steel India" and the other is stamped "Copper Source S.F. California".

I have gotten alot of use from them. Hope this helps.

Faith