EFK Tested
EFK Greek Chicken Souvlaki
Charred lemon-herb chicken souvlaki with garlic and oregano, built for the BlueStar griddle or outdoor grill and served family-style with pita, tzatziki, rice, or roasted potatoes.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 15 min
- Total
- 65 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Combine olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and paprika.
- Toss with chicken and marinate under refrigeration for 30 minutes to 4 hours.
- Thread chicken onto skewers without packing the pieces too tightly.
- Cook on the BlueStar griddle or an outdoor grill over medium-high heat, turning to brown all sides, until the chicken reaches 165°F.
- Rest 5 minutes, then finish with parsley and fresh lemon. Serve with warm pita, tzatziki, tomato-cucumber salad, rice, or roasted potatoes.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; BlueStar 24-inch griddle or outdoor grill; skewers; tongs; instant-read thermometer.
Food safety & storage
Cook chicken to 165°F. Marinate under refrigeration, prevent cross-contamination from raw poultry, and refrigerate cooked chicken promptly for up to 3–4 days.
Leftovers & make-ahead
Refrigerate cooked chicken promptly and use within 3–4 days. Reheat gently and store fresh accompaniments separately for best texture.
View this recipe on the original EFK website ↗