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How to make Easy Chicken Souvlaki
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CHICKEN SOUVLAKI SANDWICH
This classic Greek sandwich is popular the world over. This recipe uses it chicken because it’s the most popular way it is served in America. In Greece is more commonly made with pork. Either works well with this recipe, simply swap out the chicken for boneless pork of an equal amount.
SERVES 4-6 Timing: 20 minutes prep, 1 hour marinating, 12-18 minutes cook time
1/3 cup olive oil
Juice of 2 lemons
1 tablespoon dried oregano
1 teaspoon minced garlic
1 teaspoon fine sea salt
½ teaspoon black pepper
2lbs chicken breast (roughly 4 large breasts), cut into 1” pieces
6 metal skewers
Tzatziki Sauce, for serving (LINK)
6 grilled pita, for serving
Tomato, as garnish
Sliced Red onion, as garnish
Thinly sliced lettuce, as garnish
In a large bowl whisk olive oil, juice from two lemons, dried oregano, minced garlic, salt and pepper until combined. Add the chicken and toss to coat. Place in refrigerator for at least 1 hour, ideally overnight.
After refrigeration, thread chicken onto skewers, about 6 pieces per skewer.
Preheat the grill to medium heat.
Place the skewers on the grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-18 minutes (depending on type of grill, gas will be quicker). The chicken should have a nice char.
Take one grilled pita, spread a nice serving of tzatziki on it and top with lettuce, tomato and onion.
Wrap in foil to serve and enjoy!
This classic Greek sandwich is popular the world over. This recipe uses it chicken because it’s the most popular way it is served in America. In Greece is more commonly made with pork. Either works well with this recipe, simply swap out the chicken for boneless pork of an equal amount.
SERVES 4-6 Timing: 20 minutes prep, 1 hour marinating, 12-18 minutes cook time
1/3 cup olive oil
Juice of 2 lemons
1 tablespoon dried oregano
1 teaspoon minced garlic
1 teaspoon fine sea salt
½ teaspoon black pepper
2lbs chicken breast (roughly 4 large breasts), cut into 1” pieces
6 metal skewers
Tzatziki Sauce, for serving (LINK)
6 grilled pita, for serving
Tomato, as garnish
Sliced Red onion, as garnish
Thinly sliced lettuce, as garnish
In a large bowl whisk olive oil, juice from two lemons, dried oregano, minced garlic, salt and pepper until combined. Add the chicken and toss to coat. Place in refrigerator for at least 1 hour, ideally overnight.
After refrigeration, thread chicken onto skewers, about 6 pieces per skewer.
Preheat the grill to medium heat.
Place the skewers on the grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-18 minutes (depending on type of grill, gas will be quicker). The chicken should have a nice char.
Take one grilled pita, spread a nice serving of tzatziki on it and top with lettuce, tomato and onion.
Wrap in foil to serve and enjoy!
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