Greek Chicken Kebab Recipes

MARINATED GREEK CHICKEN KABOBS

Steps:

• In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
• Preheat an outdoor grill for high heat.
• Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
• Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

CHICKEN SOUVLAKI

Steps:

• Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.
• A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.
• Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.
• To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.
• Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.
• Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.
• Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.
• Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

GREEK CHICKEN KEBAB

Steps:

• In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
• Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers - so that both skewers go through each piece of meat - packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through - prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
• Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.