Souvlaki

Big hit with the kids! Threading the metal kebabs with the refrigerated, marinated chicken was no bueno (any helpful recs?) but very satisfied with the end result.

Fantastic flavors, this is going in my regular rotation. I marinated overnight, it was about 20 hours, mine were totally fine texture-wise. I didn’t skewer these as the weather has been horrible, I cooked them hot and quick in my cast iron on the stove. If you open a window it will be fine! I liked how I still got some char with the cast iron. It took me 2 single layer batches. This will be so good in salads or rice bowls too. I’m making 4 lbs of chicken next time for extra leftovers.

I thought this was great, but next time I would use breasts instead of the boneless thighs. I found the thighs had too much fat and tendons that don't break down with such a quick grilling.

If I use the pork tenderloin as suggested above, how do I properly cut them to put on skewers? I don't often cook with pork so am new to this!

Alternate red onion and green bell peppers with the chicken. Grill at 500 for ten minutes, turning skewers half way through.

Alternate red onion and green bell pepper with chicken cubes. Grill at 500 for 10 minutes, turning halfway through.

This is not a souvlaki recipe. Well, in the sense that souvlaki is skewered cubes of meat it is, but the flavor profile is all off, Middle Eastern more than Greek. Your best bet is to search an authentic recipe as an acidic base of either lemon or red wine vinegar will have a greater tenderizing effect while also maintaining the right profile. If you're grilling, the yogurt will also impede caramelization unlike the acids.

This is a keeper. Worked fine with nonfat Greek yogurt. Arranged pieces on cooling rack over paper lined sheet pan. Baked at 425 for 20 minutes then quick broil for 3-4 minutes. Easy clean up. Too cold to grill. Looking forward to preparing this in June.

I cooked this in the air fryer on the "air roast" setting for 25 minutes at 400, turning occasionally to get it brown on both sides. It was very tasty.

No grill and no sticks (i find the latter more trouble than they are worth). Air fried pieces at 400F for 8 minutes or so, flipped pieces and cooked another 8 minutes or so to reach safe temperature. Nicely charred and yummy with garlic naan!

Made as directed, using Silk non-dairy greek yogurt. Excellent.

I’m very glad I listened to the other comments about marinating for not much more than 2 hours. I used chicken tenderloins and cooked in a cast iron, and it was perfectly tender. Even added a sprinkle of Zataar at the end. This is a delicious dish.

I’ve made this twice now and it gets absolutely devoured by both kids and adults. First time marinated 2 hours, second time more like 4. The only difference I noticed was the garlic - definitely more pronounced with the longer marinade time. Delicious recipe!!

This recipe is incredibly adaptable in terms of flavor profile. We make this dish almost weekly and can be done on the grill or even on the broiler. I prefer less marinade time and adding red onion to my skewers for flavor and to have on pita later.

I made this exactly as the recipe stated. I marinated the chicken for 24 hours and did not find it mushy. I did broil it and found the texture very good. The flavor was wonderful. I made the accompanying tzatziki sauce and served it on a crispy pita. Will definitely make again in the near future.