Souvlaki chicken is a flavorful Mediterranean dish. The chicken is marinated overnight in a mixture of Greek yogurt, lemon juice, garlic, and Greek herbs. During summer months I love to add fresh lemon thyme from my garden to the marinade and as a garnish on the cooked kabobs.
If you don’t want to prepare kabobs, you can also marinate the chicken thighs or breasts whole, and grill or roast the whole pieces of chicken until cooked through.
We like to serve these kabobs with roasted zucchini or asparagus, and with hummus and tzatziki dips. You can also serve these kabobs with warm pita bread, if desired.
Tzatziki, recipe below
The weather here is still unusually warm, which has extended our outdoor grilling season. These Middle Eastern spiced kabobs (affectionately called “meat logs” by my children) are a flavorful departure from burgers, hot dogs, and grilled chicken. I like to serve them with tzatziki, hummus, and warm pita bread.
If you don’t want to go to the trouble to make kebabs (or it is winter and you don’t want to dig your grill out of a snowbank), this meat mixture is also great shaped as meatballs and baked, or browned in a skillet.
Summer may be ending for school kids, but it is still perfect grilling weather and fresh corn and zucchini are still plentiful at the farmers’ markets.
You can alternate the beef and vegetables on the same skewer, or separate them into meat skewers and vegetable skewers. I usually grill them separately so that I can better control the rareness of the beef (we like it medium) and how cooked the vegetables are.
I made these with fresh corn, mushrooms and zucchini, but you can use any combination of fresh vegetables that you like (including peppers, yellow squash, onions, cherry tomatoes). I especially like these with fresh rosemary in the marinade. It pairs really well with the beef, but you can also use other herbs like thyme or oregano.
Grilled Beef Kabobs
¼ cup vegetable oil
¼ cup soy sauce
¼ cup red wine vinegar
3 Tbs lemon juice
3 Tbs Worcestershire sauce
2 tsp dry mustard
½ tsp salt
½ tsp coarse ground black pepper
1 tsp dried parsley
2 cloves garlic, crushed
Fresh (2 Tbs) or dried herbs (2 tsp): Rosemary, thyme and/or oregano
2 lb top round or sirloin beef steak, cut into cubes
Vegetables: Choose a combination of: fresh corn (cut into 1” rounds), onions, peppers, whole mushrooms, zucchini, yellow squash, cherry tomatoes
Hot steamed rice
Combine marinade ingredients. Place the beef cubes and half of marinade in a Ziploc bag or lidded container and marinate in the refrigerator for 6-8 hours (or up to 3 days). Set remaining marinade aside to marinate vegetables later. Add vegetables to reserved marinade and refrigerate for 1-4 hours (don’t over marinate the vegetables).
Place meat and vegetables on skewers, discarding meat marinade and saving vegetable marinade. Grill skewers until cooked to desired temperature.
Heat vegetable marinade to boiling. Set aside. Serve over rice with heated marinade.