Chicken Souvlaki Marinade – {Dietetic Directions, Dietitian Recipe}

Chicken Souvlaki Marinade

Are there things you want to do that you haven’t started? What are you waiting for? For example, I’ve been wanting to create a chicken souvlaki marinade for over a year now. But it took until this year to FINALLY make it. Why? I’m actually not sure. Perhaps I was intimidated to make it or worried it wouldn’t be as delicious as restaurant or store-bought. I guess I never made a real plan to follow-through. Nevertheless, when it remained an “option” I didn’t put it in my meal plan to have all necessary ingredients. Whatever the reason, I’m glad I finally committed to mastering this homemade chicken souvlaki marinade. As a result, it’s now a staple on the household menu! It tastes vibrant, fresh and oh-so flavourful.

Here’s what’s in my Chicken Souvlaki Marinade!

First, a few tricks to get started for fellow Chicken Souvlaki Marinade newbies. Remember to soak wooden skewers in water for 30 minutes. This ensures that they do not burn.

Let skewers soak in water

Additionally, if you have a blender this helps to make the chicken souvlaki marinade faster.  

Blend the chicken souvlaki marinade ingredients

Finally, use a plastic resealable bag or sealable dish to let the chicken marinate for a minimum of 30 minutes, ideally 2 hours, or overnight. 

This bag has chicken and the souvlaki marinade. Place in the fridge.

Serves: 4

Prep time: 10 minutes

Cook time: 10 – 15 minutes

Ingredients:

4 boneless, skinless chicken breasts, cut into 1 inch cubes

10 garlic cloves

2 tbsp oregano 

1.5 tsp rosemary

1 tsp paprika 

1 tsp Kosher salt 

¼ cup Extra virgin olive oil

¼ cup red wine vinegar or 1 lemon juiced

Sides: Tzatziki, pita bread, tomatoes, onion, black olives and cucumber

1. Cut chicken into 1-inch or bite-size cubes. Be sure to remove any excess fat on the pieces of meat. Place cubed chicken pieces in a resealable plastic bag. 
2. Using a blender, add the garlic cloves, oregano, rosemary, paprika, salt, olive oil, red wine vinegar and lemon. Blend on high for about 30 seconds until pureed. 
3. Next, pour the souvlaki marinade over the chicken and seal in your plastic bag. Move your hands along the bag to ensure chicken is well coated. Place the bagged chicken into your refrigerator for ideally 2 hours or overnight. Could do a minimum of 30 minutes if you’re tight on time. 
4. If using wooden skewers, soak in water for at least 30 minutes before using to prevent them burning on the grill. 
5. When ready, thread marinated chicken onto the skewers so they are secure and won’t fall off. Choose how full you would like the skewers – about a third or half-full is common. 
6. Pierce chicken through the wooden skewers in the centre of the piece to secure them on the stick. 
7. Grill Chicken Souvlaki Skewers on the BBQ over medium-high heat for about 8 to 15 minutes, turning every few minutes until cooked through and with grill marks. Ensure juices run clear. Allow meat to rest for about 10 minutes before serving. 
8. Serve Chicken Souvlaki Skewers garnished with fresh dill and lemon wedges. 

Idea: Try Chicken Souvlaki Pitas with your leftovers! Crumbled feta on top is key.

Is there a meal you’ve been wanting to try cooking at home? Or, perhaps there’s a task/activity you’ve been wanting to start? Is now the right time? Perhaps you need to look closer at what may be holding you back? Either way, see what you want and go for it! After all, remember YOU CAN. We are in this together, doing the best we can day to day. Sending a virtual high five and encouragement. 

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1 inch cubes
• 10 garlic cloves
• 2 tbsp oregano
• 1.5 tsp rosemary
• 1 tsp paprika
• 1 tsp Kosher salt
• ¼ cup Extra virgin olive oil
• ¼ cup Extra virgin olive oil
• ¼ cup red wine vinegar or 1 lemon juiced
• ¼ cup red wine vinegar or 1 lemon juiced

Instructions

1. Cut chicken into 1-inch or bite-size cubes. Be sure to remove any excess fat on the pieces of meat. Place cubed chicken pieces in a resealable plastic bag.
2. Using a blender, add the garlic cloves, oregano, rosemary, paprika, salt, olive oil, red wine vinegar and lemon. Blend on high for about 30 seconds until pureed.
3. Next, pour the souvlaki marinade over the chicken and seal in your plastic bag. Move your hands along the bag to ensure chicken is well coated. Place the bagged chicken into your refrigerator for ideally 2 hours or overnight. Could do a minimum of 30 minutes if you’re tight on time.
4. If using wooden skewers, soak in water for at least 30 minutes before using to prevent them burning on the grill.
5. When ready, thread marinated chicken onto the skewers so they are secure and won’t fall off. Choose how full you would like the skewers – about a third or half-full is common.
6. Pierce chicken through the wooden skewers in the centre of the piece to secure them on the stick.
7. Grill Chicken Souvlaki Skewers on the BBQ over medium-high heat for about 8 to 15 minutes, turning every few minutes until cooked through and with grill marks. Ensure juices run clear. Allow meat to rest for about 10 minutes before serving.
8. Serve Chicken Souvlaki Skewers garnished with fresh dill and lemon wedges.

 

source https://betterweightloss.info/chicken-souvlaki-marinade-dietetic-directions-dietitian-recipe/