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Greek Chicken Souvlaki Recipe

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K

kosta_karapinotis

Active member
I grill all year - I leave the grill in my garage and wheel it out when I want to grill, even if I have to wheel it over ice. It's just so fun, and the foods remind me of summer.

Ingredients:

- 4 boneless, skinless chicken breasts, cut into cubes
- 1 large red onion, sliced
- 1 large red pepper, sliced
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- Plenty of skewers

Instructions:

1. Place the chicken into a large bowl.
2. Add the sliced onions and peppers to the bowl and mix everything together.
3. In a separate bowl, mix together your olive oil, lemon juice, parsley, oregano, salt and pepper.
4. Pour this mixture over your chicken and vegetables, making sure to coat everything well.
5. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 1 hour (or overnight).
6. When you're ready to cook, preheat your grill to medium-high heat.
7. Thread your chicken and veggies onto the wooden skewers, alternating between pieces of chicken and veggies.
8. Grill your skewers for about 10-12 minutes, flipping them occasionally, until the chicken is fully cooked and no longer pink on the inside.

Chicken-Souvlaki-376x220.jpg
 
Souvlaki is one of my favorite dishes. I make it a fair amount. Chicken is the easiest for me but it seems to me you can use any meat! The key is to give everything enough time to marinate.
 
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When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
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  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
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    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
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    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
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    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

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  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
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  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
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