Inspired by the Greek dish, Souvlaki with Tzatziki, we’ll just call this recipe Greek kabobs with cucumber sauce. The flavor that the lemon and herbs impart on the meat is just fantastic.
Traditionally, Souvlaki was made with lamb. Early Greek immigrants found lamb to be too expensive in America and therefore began using lesser priced pork.
Throughout the regions of the Mediterranean there are several versions of this dish using various names . They use goat, lamb or pork. This recipe makes use of chicken.
Traditionally, only meat is skewered, but you’re more than welcome to add your choice of veggies to the skewer if you see fit. It’s your grill, do as you please. Additionally, if you choose to use another meat besides chicken, follow the same recipe. Just adjust your cooking time accordingly.
- 4 boneless chicken breasts, cut into 1-inch squares.
- 3/4 cup extra virgin olive oil
- 1/3 cup dry white wine
- 3 tablespoons lemon juice
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons oregano
- 1-1/2 teaspoons garlic powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon dried sage
- 3/4 teaspoon dried basil
- 2 lemons (optional)
- Add all ingredients except the chicken in a bowl and mix well. Pour marinade into a large plastic freezer bag and add the chicken breast pieces. Press out the air and seal. Refrigerate for 4 to 8 hours.
- Remove chicken from freezer bag and pour remaining marinade into a small sauce pan. Bring to a boil and reduce heat. Simmer for 8 minutes. Note: Never reuse a marinade that has had raw meat soaking in it unless you first bring it to a boil and simmer for several minutes. Allow to cool.
- Slide chicken pieces tightly onto the skewers.
- Prepare a gas or charcoal grill. Over high heat, grill skewers for 5 to 7 minutes per side, rotating and basting frequently with the reserved marinade. When cooked through, remove from grill. Sprinkle with fresh squeezed lemon juice . Serve with cucumber sauce.
- 1/2 large cucumber, peeled, seeded and finely chopped
- 1 cup Greek yogurt
- 2 tablespoons onion, finely chopped
- 1 garlic clove, minced
- salt and pepper to taste
- A couple sprigs of fresh mint, finely chopped (optional)
- Add onion, garlic, salt and pepper to the yogurt and whisk until well blended.
- Add cucumber and mix well.
- Sprinkle with fresh mint, if desired.
This dish goes well with rice, grilled vegetables, or roasted potatoes. Give these rice with tropical fruit or Coconut rice recipes a try. Sprinkle with a bit of lemon zest.
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Leave a comment if you learned, altered or can share with me. I only get better with your input. Use the comment section below. In the meantime…admire the fire and happy grilling!