The chicken souvlaki recipe recipe teaches you how to make delicious chicken skewers with yogurt sauce and flatbread. With the exact quantity of ingredients mentioned in this chicken souvlaki recipe, you can serve for 4 people. (more...)
The chicken souvlaki recipe recipe teaches you how to make delicious chicken skewers with yogurt sauce and flatbread. With the exact quantity of ingredients mentioned in this chicken souvlaki recipe, ...
Maras pepper - 1 teaspoon. (Instead; you can use 1/8 teaspoon cayenne pepper and 1/2 teaspoon paprika).
Olive oil - 1/3 cup.
Chicken breasts - 1 pound. (It must be boneless and skinless and you must cut into 3/4-inch cubes).
#For the yogurt sauce#
Lemon juice - 3 to 4 teaspoons.
Plain yogurt - 1 cup.
Salt - to taste.
Pepper - to taste.
Tahini - 2 tablespoons.
#For the serving purposes#
Cherry tomatoes - 12 nos. (They must be halved).
Small red onion - 1/4 cup. (You must slice the onion thinly).
Pita breads - 4 nos. (Leave them whole)
Persian cucumber - 1 no. (Slice it thinly)
Mint leaves - 3 to 4 sprigs.
Packed arugula - 1 cup.
Pepper, salt, Maras pepper, garlic, oregano, lemon juice and zest should be whisked and combined in a bowl.
Olive oil must also be whisked in a gradual manner.
1/4 cup of the marinade must be set aside for serving purpose.
The chicken pieces should be added to the bowl with the marinade.
It should be covered and refrigerated for 30 minutes. (Up to 6 hours is the best option)
Yogurt and tahini need to be whisked in a small bowl until turned smooth and then, three teaspoons of pepper, salt and lemon juice have to be stirred in,
A gas or charcoal grill must be lighted to medium-high and, the grates need to be oiled before grilling.
The chicken pieces have to be threaded on 6 soaked bamboo or metal skewers and grilled (165 Degree Fahrenheit) for 3 to 4 minutes. (Turn occasionally and make sure that it is seared on the outside and cooked through).
The cooked chicken should be transferred to a platter and set aside.
The pita bread needs to be warmed on the grill pan for 1 or 2 minutes. (You have to turn once until puffed slightly and it must stay warm).
2 tablespoons of yogurt sauce needs to be spread on each pita.
Each pita has to be topped with mint, arugula, onion, cucumber, tomatoes and a quarter of the chicken pieces.
The reserved marinade (2 spoonfuls) can be drizzled before serving.