Did I ever mention I love to grill? Likely, if you’ve hung around Rural Mom long enough or checked out our recent Summer Grilled Greek Salad recipe, this tidbit of info comes as no surprise!
The smoky flavor and the char from grilling enhances food flavors, giving us all the more reason to make favorites like Greek Souvlaki all summer long.
Now, all of my Greek friends have a different recipe for Souvlaki. Some use lamb, some use wine and others skip the garlic. No matter how they prepare it, though, I simply love it! Over the years, I’ve perfected my own version that seems to suit my family well… as they are always craving more.
All of the ingredients illustrated here came from one of my all-time favorite stores, ALDI so, if you have one nearby, you’ll find all the fresh produce, meat and spices you need to duplicate these recipes. I use chicken for our recipe, but you can substitute pork or lamb if you prefer. Also, some people grill the meat and vegetables on the same skewer, you certainly can, too. I prefer to grill them separately as it allows me to fully control how each one is cooked, avoiding too raw or overdone vegetables if the chicken needs a longer time on the grill.
The only swap I made with the Souvlaki marinade (pictured) is to use dried oregano as I did not have any fresh oregano on hand yet (just planted a new batch!) You can use either/or and I’ve listed how much to use of fresh verses dried for you in the recipe instructions. I hope you enjoy grilling up these favorites as much as we do!
6 pounds skinless, boneless chicken breast and/or thighs
2 cups Carlini 100% Pure Olive Oil (marinade olive oil)
1/4 cup red wine vinegar
1/2 cup lemon juice
3 Tablespoons garlic, minced
2 Tablespoons of fresh oregano, chopped or 4 tablespoons dried oregano
2 Tablespoons of fresh parsley, chopped
1 Tablespoon sea salt
1/2 Tablespoon ground pepper
Optional– sugared lemon slices (I toss in the slices of lemon that I have left from making the simple syrup from my Lemon Greek Yogurt Cake recipe – stay tuned, will be sharing this one next week!)
Cut chicken into 2-inch cubes. Place chicken in a large marinade container or a large bowl.
Add olive oil, red wine vinegar, lemon juice, oregano, parsley, sea salt, pepper and garlic (and optional sugared lemon slices, if used.) Gently toss or stir all ingredients until ingredients are well distributed and chicken is fully coated with the mixture. Cover and store overnight (or for a minimum of 8 hours) in the refrigerator.
Remove marinated chicken from the refrigerator. Thread chicken pieces onto wooden or metal skewers.
Kitchen tip: If you are using wooden skewers, soak them in water for 15 minutes prior to using. This helps them from catching fire and burning when on the grill.
Preheat grill to a medium heat. Place skewers on preheated grill. Cook for 6-7 minutes and then turn skewers. Continue until chicken is browned on all sides and thoroughly cooked (per Food Safety standards.) Remove from grill serve and enjoy!
Grilled Vegetable Skewers
Sunset Wild Wonders Gourmet Medley Tomatoes (or cherry tomatoes)
Sunset One Mini Sweet Peppers
Green Pepper, cut into 2-inch square sections
Red Onion, cut into 2-inch sections
Baby Bella Mushrooms
Carlini 100% Pure Olive Oil
Thread vegetable pieces onto wooden or metal skewers. Lightly baste vegetables with a olive oil.
Preheat grill to a medium heat. Place skewers on preheated grill. Cook for 6-7 minutes and then turn skewers. Continue until vegetables are soften and cooked to your preference. Remove from grill serve and enjoy!
Kitchen Tip: If you like your vegetables al dante, cook them simultaneously with the Souvlaki. If you like them softer and thoroughly grilled, place the vegetable skewers on the grill 10-15 minutes prior to cooking the Souvlaki.