Souvlaki is a grilled meat, typically on a charcoal grill, that is served in or on pita bread. Think of them as the Greek version of kabobs. It’s delicious and I highly recommend it! I use a George Foreman grill because I don’t have a real grill (yet) and it still tastes delicious, so give it a try. I haven’t tried it, but I think a skillet would also work.
- 1/2 cup Olive oil
- 3 tbsp Lemon juice
- 2 tsp Oregano
- 2 cloves garlic (diced) (approximately 2 tsp)
- 2 lbs chicken
- Pita bread
- Onion (raw)
- Tomato (raw)
- Cucumber (raw)
- Lemon to taste
- Salt to taste
- Optional: wooden skewers (if using a real grill)
Combine ingredients for marinade in a sealable bag (I used a 1 gallon freezer bag). Cut up chicken into large(ish) chunks (about 1 inch) and put into freezer bag. Seal bag (try to get as much air out as possible) and mix well so all chunks of chicken are covered. Let sit in fridge for at least 5 hours (or overnight for best flavor).
Heat up grill (or skillet or George Foreman grill) when ready to cook. If using a regular grill, make sure to soak wooden skewers in water for a couple of hours and grill like kabobs. If using a George Foreman grill or skillet, only cook a couple of pieces at a time (I did 7-9 pieces on the George Foreman grill, so they weren’t crowded, and I’d recommend about that in a skillet). Do as many rounds as possible to cook all of the chicken pieces (I put the pieces already cooked in the oven on a metal pan at 225ish to stay hot while I cooked the rest).
While the chicken is cooking (or before, depending on how good you are with multi tasking), chop up about 1/4 of a cucumber (half the slices), 1/4 of a tomato (decent sized chunks), 1/8 of an onion (bite sized pieces), and about 1 tsp of cilantro per person.
Plate and serve. Add salt and lemon to taste.
If your pita bread has pockets, stuff the pockets with a combination of the cilantro, cucumber, tomato, and chicken; add salt and lemon, and eat like a pita sandwich.
I really love Indian food quite a bit … I could probably eat it daily. I was excited when I found the crockpot chicken tikka masala recipe, and even more excited when I took my first bite. It’s delicious! I hope you guys enjoy it as much as I did. 🙂
- 3 pounds boneless, skinless chicken diced into 1-1.5 inch pieces
- 1 large onion, diced
- 4 cloves of garlic, grated or finely minced
- 2 tablespoons fresh ginger, grated or finely minced
- 1 1/2 cups plain yogurt (can substitute plain Greek yogurt)
- 1 can of peeled crushed tomatoes (28-29oz)
- 2 tablespoons olive oil
- 2 tablespoons Garam masala
- 1 tablespoon cumin
- 1/2 tablespoon paprika
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1-3 teaspoons of cayenne pepper (depending on spice preference)
- 2 bay leaves
- 1 cup heavy cream
- 3 tablespoons corn starch
- Chopped parsley or cilantro for garnish
Mix all of the ingredients up to (and including) bay leaves in your crockpot. Make sure it is well mixed and that the chicken is well coated.
Cover and cook on low for 8 hours (or high for 4 hours).
20 minutes before you’re ready to eat, mix heavy cream and corn starch in a bowl. Mix into your crockpot and stir until well mixed and let cook for another 20 minutes to thicken.
Serve hot over rice or quinoa.
Recipe originated from Recipe for Two.
I cook chicken often. It’s easy to cook and easy to get creative with so that eating chicken often doesn’t get boring or old. With that being said, I usually pan fry my chicken for a fast and quick meal when I’m being lazy. I was inspired to try pan-searing, followed by oven-roasting, and realized that this particular method of cooking is, hands down, my favorite way to cook chicken when I’m feeling lazy. It’s flavorful, very juicy, and easy!
- 2 boneless, skinless chicken breasts
- 1 tsp olive oil
- seasoning to taste (I would recommend garlic powder, salt, and pepper)
Pre-heat oven to 375.
Take an oven-safe pan and put it on the stove top on medium high heat. Add olive oil. If needed, trim the fat off of your chicken and then season.
(I went slightly off-recipe when I was taking these pictures. I cut my chicken up into large chunks, used hot pepper olive oil, my chili and garlic smoked sea salt grinder, and lemon pepper seasoning. Remember what I said about creative?)
Add chicken carefully to hot pan and let it sit for 3-4 minutes before turning it to the other side. The side that was previously facing down should be browned and looking delicious. Let the chicken sit for another 3-4 minutes so that the other side browns and (using oven gloves, in my case) transfer the pan to the oven.
Depending on the thickness of the chicken, it should take anywhere from 15-20 minutes. The important part is that the chicken is 165 F on the inside. (If you get the chicken to 160 F and let it rest for 10 minutes, it will get up to 165 and be even juicier — so it’s your choice!)
The inspiration for this post came from 101 Cooking for Two.