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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (185g) Recipe makes 6 servings |
||
| Calories 353 | ||
| Calories from Fat 207 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.1g | 35% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.2g | ||
| Cholesterol 96mg | 32% | |
| Sodium 96mg | 4% | |
| Potassium 383mg | 10% | |
| Total Carbohydrate 3.6g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 32.0g | 63% | |
Garlicky Chicken or Pork Souvlaki
By: Katzen
Feb 6, 2007
A very garlicky chicken souvlaki, the recipe comes from an old friend's greek mother (he had to translate it for me.) It disappears very fast - and no vampires allowed!
SERVES 6 -8
Ingredients
- 2 lbs chicken breasts or pork tenderloins, cut into 1-inch cubes
- 10 garlic cloves, crushed
- 1/4 cup olive oil
- 1/2 cup lemon juice, freshly squeezed is best
- 2 tablespoons oregano
- salt & fresh ground pepper, to taste (optional I don't usually add it)
Directions
1
Combine everything but chicken or pork, and whisk well. Place chicken in a seal able container, and marinate overnight to 24 hours.2
Soak skewers 30 minutes in water (so they won’t burn.).3
Skewer meat.4
BBQ or bake in oven until done (oven is 375 for 30-40 minutes.).
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- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > To Go... > Picnic
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Bergy
On Jul 12, 2008
This was the first recipe I cooked on my new Foreman grill and it turned out perfect. Love the garlic/lemon/oregano combination. Thanks for a keeper
From: queenofeats
On Jun 5, 2008
An easy and wonderful way to make souvlaki! As I don't have a grill, I had to oven bake my chicken - this was one of the few recipes that actually bothered to include an oven option! The chicken was moist and flavorful with only about an hour in the marinade - next time I'll be better prepared and leave it overnight. It'll only get better I'm sure! One trick I found was to skewer the chicken and then lay the skewers across the short side of a 9x13 pan. Keeping the skewers across the pan while baking is a great way to catch all the drippings and give it more of that rotisserie-style flavor! Served with Greek Orzo Salad. I'll definitely be keeping this one on hand for the future!
From: Chef #455394
On Sep 4, 2007
This is excellent! I used Costco's frozen chicken breasts - I put them in the marinade the night before while they were still frozen and whole. Just before cooking, I cubed them, soaked them briefly in the marinade and then cooked them on the outdoor grill. I served them with Israeli Salad, hummus and pita. Yum!
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