σουβλάκι

Souvlaki

Grilled Chicken or Lamb on Skewers

Ingredients

  • 2 lb (900g) boneless chicken thighs, fat removed
  • Or 2 lb (900g) Lamb shoulder, fat removed
  • 1 Tbs (8g) dried oregano
  • 1 tsp (2g) hot paprika
  • 1 tsp (2g) each Kosher salt and black pepper
  • 8 garlic cloves, peeled
  • 1/4 cup (60ml) Greek extra virgin olive oil
  • 1/4 cup (60ml) white wine
  • 2 Tbs (15ml) lemon juice
  • Salt and Pepper
  • 12 Skewers 

Serves 4-6 

 

 

Serve with:

 
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Step 1 - Marinate the Chicken or Lamb

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  • Cut meat into 2 inch (5cm) portions

  • Blend garlic, herbs, salt, pepper, olive oil, white wine, and lemon juice in blender.

  • Mix meat and marinade in large bowl.
  • Refrigerate overnight (or at least 3 hours).

Step 2 - Preparing Vegetables (optional)

  • If using vegetables to grill, cut into 1 inch pieces.

    • Mushrooms

    • Zucchini 

    • Squash

    • Onions

    • Bell Peppers

  • Toss in Olive oil, garlic salt and pepper.

  • Set aside next to chicken to use in assembling skewers.

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Step 3 - Assemble the Skewers

  • Option 1 - Chicken or Lamb only (traditional)

  • Option 2 - Meat and vegetables (modern)

 

  • Add meat (or alternating meat and vegetables) to skewers, reserve 2 inches on both ends of skewer to make it easier to grill and handle.

Step 3 - Grill the Souvlaki

  • Prepare outdoor grill by brushing grates with oil over medium-high heat. 
  • Place skewers on grill until well browned.   
    • Chicken internal temp 155°F (68°C)
    • Lamb internal temp 135°F (57°C)
  • Turn skewers to cook on all sides, brushing with the marinade.
  • Transfer meat to serving platter and let rest for 3 minutes.

                                                    Serve!

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