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How to make a simple Greek chicken marinade

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redsoxdw_

redsoxdw_

Active member
I'm making some chicken in the oven at my airbnb tonight in Greece. This is how I make it!! Salt, pepper, lemon, paprika, Greek yogurt, and mustard :) I can't wait for it to come out of the oven

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WOW! never heard of using Greek yogurt as part of the marinade! Post a photo of great it looks after coming out of the oven :):)

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Worldwide Greeks Editor said:
WOW! never heard of using Greek yogurt as part of the marinade! Post a photo of great it looks after coming out of the oven :):)

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Now that looks yummmmmmy!..... Hope you had loads of krassi with it🤗 .....Greek mustardas were fantastic... enjoy your holidays!..... Kalley Mera from Thailand..
 
Wow that looks delicious!!! I bet the yogurt makes the chicken ultra tender, too.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

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Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

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Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.
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