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Souvlaki Dinner/Friday Night Cooking Class

Tara Noland
I got the basic ingredients for the Chicken Souvlaki and we kind of made things up as we went. It turned out to be the most fabulous meal. One of the top FNCC for sure!! I hope you try these recipes as they are keepers!!! I had bought the umami paste recently when I took a cooking course and it was so fantastic in the souvlaki.
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Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 3 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine Greek
Servings 6 Servings

Ingredients
 

  • Tzatziki
  • 1 medium cucumber
  • 1 tsp. Kosher salt
  • 1 1/2 cups Greek-style plain yogurt 0% fat
  • 2 Tbsp. fresh dill chopped
  • 1 garlic clove minced
  • 2 Tbsp. lemon juice
  • 1/4 tsp. white pepper or to taste
  • Souvlaki
  • 2 lbs. boneless skinless chicken thighs cut into halves or thirds depending on the size
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves minced
  • 1 1/2 Tbsp. oregano minced
  • 1 1/2 tsp. Kosher salt
  • Freshly ground pepper
  • 1 tsp. umami paste optional but fantastic
  • A mixture of red pepper green pepper, white onion, tomatoes, etc. or whatever vegetable you prefer to cut into chunks.
  • Rice
  • 3/4 cup rice
  • 1/3 cup lemon juice
  • 1 1/3 cup chicken stock
  • 1 tsp. butter
  • Toasted pine nuts for garnish
  • Parsley chopped for garnish

Instructions
 

  • Tzatziki
  • Slice the cucumber lengthwise and with a spoon, dragging it down the center of the cucumber remove the seeds.
  • Grate the cucumber and place it into a bowl with the salt. Let it sit for 20 min. while you get the rest of the ingredients ready to extract the water from the cucumber.
  • Mix yogurt with dill, garlic, lemon juice, and white pepper.
  • Drain the cucumber in a sieve and with the back of a spoon gently squeeze the cucumber to get as much moisture out of it as you can.
  • Mix into the yogurt mixture, cover and refrigerate for 2 hours so that the flavor can meld.

  • Souvlaki
  • Whisk olive oil into the lemon juice slowly.
  • Then stir in the garlic, oregano, salt, pepper, and umami.
  • Place chicken in a Ziploc bag and pour marinade over.
  • Refrigerate for 2-3 hours.
  • Slide meat onto skewers with desired veggies and grill on a medium BBQ until the chicken is cooked all the way through.
  • You can omit the veggies and just do meat kabobs but we like our veggies in this house, the more the merrier!!

  • Rice
  • Cook rice according to package directions with the lemon juice, stock, and butter.
  • When done fluff with a fork and serve with the pine nuts and parsley. So good!!!
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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