Jonathan Penson
Chef
00:45
Prep
00:10
Cook
00:55
Total Time
Ingredients & Directions
Directions
Chicken Souvlaki
1 lb
Springer Mountain Farms Boneless Skinless Thighs or Breasts, cut into 1" cubes
2 cloves
Garlic, minced
1/2 teaspoon
Ground cumin
3 tablespoons
Lemon juice
2 teaspoons
Dried oregano
2 tablespoons
Greek olive oil
1 teaspoon
Pepper
1 1/2 teaspoons
Salt
4 tablespoons
Gluten free chicken broth (if using sauteed method)
Juice of 1 lemon
Tzatziki sauce
Pita bread/lettuce leaves
Bamboo Skewers
- If grilling, soak bamboo skewers in warm water for at least 30 minutes.
- Cut the chicken thighs/breasts into 1" cubes, place in a zipper top plastic bag and set aside.
- Prepare chicken marinade in a small bowl by combining minced garlic, cumin, lemon juice, oregano, olive oil and pepper.
- Pour marinade over chicken in bag, shake to coat all chicken pieces and let marinate 30 minutes or overnight in the refrigerator.
- Add salt just before you are ready to cook.
- Place marinated chicken pieces on the bamboo skewers that have been soaking.
- Grill over medium-high heat until internal temperature of chicken is 165°F. If sautéing cook in a non-stick skillet over medium-high heat for approximately 4 to 6 minutes, add chicken broth, and continue to sauté until the chicken is fully cooked (about 4 more minutes).
- Drizzle lemon juice over cooked chicken.
- Serve with a salad or on pita bread or lettuce wraps with tzatziki sauce.
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Yield: 4-6
00:45
Prep
00:10
Cook
00:55 Total Time
Ingredients
Directions
Chicken Souvlaki
1 lb
Springer Mountain Farms Boneless Skinless Thighs or Breasts, cut into 1" cubes
2 cloves
Garlic, minced
1/2 teaspoon
Ground cumin
3 tablespoons
Lemon juice
2 teaspoons
Dried oregano
2 tablespoons
Greek olive oil
1 teaspoon
Pepper
1 1/2 teaspoons
Salt
4 tablespoons
Gluten free chicken broth (if using sauteed method)
Juice of 1 lemon
Tzatziki sauce
Pita bread/lettuce leaves
Bamboo Skewers
- If grilling, soak bamboo skewers in warm water for at least 30 minutes.
- Cut the chicken thighs/breasts into 1" cubes, place in a zipper top plastic bag and set aside.
- Prepare chicken marinade in a small bowl by combining minced garlic, cumin, lemon juice, oregano, olive oil and pepper.
- Pour marinade over chicken in bag, shake to coat all chicken pieces and let marinate 30 minutes or overnight in the refrigerator.
- Add salt just before you are ready to cook.
- Place marinated chicken pieces on the bamboo skewers that have been soaking.
- Grill over medium-high heat until internal temperature of chicken is 165°F. If sautéing cook in a non-stick skillet over medium-high heat for approximately 4 to 6 minutes, add chicken broth, and continue to sauté until the chicken is fully cooked (about 4 more minutes).
- Drizzle lemon juice over cooked chicken.
- Serve with a salad or on pita bread or lettuce wraps with tzatziki sauce.
