Easy Greek Chicken Souvlaki Recipe Cupcakes & Kale Chips

Ultimate Greek Chicken Souvlaki Platter • Salt & Lavender

Cook chicken for 4-5 minutes on each side, until fully cooked. Once cooked, set aside on a plate or cutting board. Dice your favorite toppings (romaine lettuce, red onions, tomatoes, cucumber and kalamata olives). Chop the cooked chicken into bite sized pieces. Arrange all toppings on a large platter or charcuterie board.

Ultimate Greek Chicken Souvlaki Platter • Salt & Lavender

Fire up the grill, call some friends over and enjoy this delicious Chicken Souvlaki Board. Juicy chicken pieces, creamy tzatziki sauce, warm pita, and grilled vegetable and Halloumi skewers along with your favorite dips comes together to form the most delicious platter.

Ultimate Greek Chicken Souvlaki Platter • Salt & Lavender

Print this recipe here: www.dimitrasdishes.comChicken Marinade:• 2 pounds boneless, skinless chicken thighs, cut into 1 and ½ - 2 inch pieces• ¼ cup vegetabl.

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Instructions. In a large bowl, dissolve 2 tablespoons kosher salt into 4 cups cold water. Add chicken, cover and refrigerate for at least 1½ hours or up to 8 hours. Combine oil, dill, oregano, 1 teaspoon lemon zest, honey, ½ teaspoon kosher salt and ¼ teaspoon pepper in a medium bowl. Slice zested lemon into thin rounds.

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Toss the onions, green peppers and cherry tomatoes with the remaining 1 tablespoon of olive oil. Grill the marinated chicken, onion, peppers and tomatoes until the chicken is cooked through and the vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer to a plate and keep warm.

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Cook the chicken. When ready to cook: Preheat the grill to its highest setting (525ºF or 550ºF) or preheat the broiler to high for at least 15 minutes. Skewer the chicken. Season lightly with salt and pepper all over. If grilling, grill skewers for 3 minutes a side or until charred to your liking.

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Oven Method: Preheat the oven to 450 degrees F. Place the skewers on a baking sheet lined with a wire rack. Bake for 15 minutes, then broil for a couple more minutes. Stovetop Method: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook skewers 6-8 minutes per side.

Ultimate Greek Chicken Souvlaki Platter • Salt & Lavender

Cut the chicken breasts into 1 inch cubes. Toss them into a large zip top bag. Pour the marinade into the bag and mix everything together to make sure each piece of chicken is fully covered. Marinate the chicken for at least 2 hours, but preferably overnight. Grill the chicken: Preheat the grill to a medium high heat.

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Instructions. To make the souvlaki, place olive oil, oregano, lemon juice, cumin powder and salt and pepper into a large bowl. Add chicken and mix well to coat with marinade. Cover bowl with plastic wrap and place in fridge to marinate overnight (ideally) or for at least 1 hour.

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Add in the rice and then saute for 2-3 minutes, stirring often so that it doesn't brown too much. Add your salt and lemon juice and saute for an additional minute. Slowly add in your hot chicken broth and let the mixture come to a boil. Reduce the heat to the lowest setting and put a lid on the pot.

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Instructions. Place the marinade ingredients in a small bowl and stir until well combined. Place chicken in a large resealable bag and pour marinade over the top, then seal the bag and toss until the chicken is thoroughly coated. Refrigerate for at least 1 hour up to 4. Preheat your grill to medium-high heat.

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Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined. Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with.

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Grilled Chicken. Place marinade ingredients in a jar or cup and mix well to combine. Cover chicken and allow to marinade 10-20 minutes (you can also marinade longer if you have the time). Heat grill to medium-high heat and grill chicken until fully cooked (about 5 minutes each side).

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Pat dry with a clean kitchen towel or paper towel and add to the platter. Halve 1/3 cup pitted kalamata olives and arrange next to vegetables. Thread the chicken onto the skewers, leaving about 1/4-inch space between the pieces, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.

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Directions: Prep the dips ahead of time, or use store bought. Keep them in the fridge until you're ready to assemble the platter. Soak the grilling plank in warm water for ~15 minutes, preheat a charcoal or gas grill to high heat, 400˚F. Whisk together olive oil, oregano, lemon, garlic, salt, and pepper in a bowl. This is your chicken marinade.

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Keep them in the fridge until you're ready to assemble the platter. To prepare the chicken: cut the chicken into kebab-size pieces and place in a bowl. Toss with the olive oil, oregano, lemon juice, garlic, and salt & pepper. Put the bowl in the fridge and marinate for at least 30 minutes.