Over the years I have made a point to haunt the various Greek Souvlaki restaurants in my area. I am a huge fan of this type of meal. I was raised going to "the chicken place" with my family. Honestly, I don't even know the real name of this spot. We have always called it just "the chicken place" and I always will. :) I have lots of fun memories there with family and friends. **Alright. I just googled it, and it's called CHICKEN EXPRESS.** There you go! Greek food is such comfort food, but it can be healthy too! Thats what I love. It doesn't have to be greasy or overloaded with cream or cheese. Its fresh, colorful and so full of flavor. I make this meal pretty often at the request of my hubby and other family members. I have yet to find a Souvlaki recipe I like better. I hope you can make some fun memories cooking this for your friends or family!
This meal is made up of Chicken, Peppers, Onions, Rice, Whole Wheat Pita Bread, Feta Cheese, Olives and Tzatziki Sauce. It can't be beat I tell ya!
One little secret with the tzatziki sauce. It can double as a super low calorie salad dressing! I made a quick vegetarian dinner salad with this as the dressing just last night and it was amazing! I will share this recipe soon.
Lets get grilling!
Oh la la.
First things first. The marinade. If you can, it is best to get the chicken marinated the night before you plan to grill these babies up. If you haven't planned that far in advance, try to get them marinating at least 4 hours prior to grill time. The longer they marinate the better flavor they will have. :)
Mix together the olive oil, fresh squeezed lemon juice, cumin, oregano, Cavender's Greek Seasoning Blend, paprika, basil and salt. Whisk together well. Cut 2 pounds chicken tenderloins into 1.5" x 1.5" cubes and add them to the marinade. Toss the chicken well until it is evenly coated, cover and place in the refrigerator overnight, or for as long as you can the day you are planning to grill.
Wash and dice up your bell peppers. I like a fairly large dice, about 1.5 inches x 1.5 inches.
Next for the yellow onion. Try to cut the onion in about the same size pieces as the peppers. Arent all those colors beautiful together? That right there is one of the reasons I love these Kabobs!
Now that your veggies are prepped, set them aside until you are ready to skewer them with the marinated chicken.
Now for my personal favorite part of this meal, the tzatziki sauce! Oh baby this is so good! In a blender combine plain greek yogurt, fat free sour cream, juice of 1 lemon, english cucumber (seeds removed), fresh parsley, a bit of fresh dill, cayenne, Red Hot Sauce (optional). Salt and Pepper to taste. Blend that baby up until it is smooth. Refrigerate until ready to use!
Preheat your grill to medium. Start whatever style of rice you want to serve with this meal. I really like Basmati rice cooked in chicken stock with a little fresh lemon juice.
Skewer your chicken, onions and bell peppers together. I like to alternate them. Usually you will have more onion then bell pepper.
Once all your skewers are ready to go, grill them up over medium for about 5 minutes per side.
Place cooked skewers on the warming rack of your grill and grill you pita bread with some olive oil brushed over the top. Once they are ready cut them into fours and serve hot with rice, kabobs, tzatziki sauce, kalamata olives, castelvetrano olives and feta cheese!
Now you are ready to feast to your hearts delight! Happy grilling!
CLICK ON RECIPE TO VIEW AN ENLARGED PRINTABLE PDF
CLICK ON RECIPE TO VIEW AN ENLARGED PRINTABLE PDF
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