This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
