Chicken souvlaki is one of the easiest things to make and is always so, so delicious. It’s the staple of any good Greek feast, there are few things I love more than a giant Greek feast. I recommend serving the souvlaki alongside some tzatziki, lemon rice pilaf, perfect roasted potatoes and a big, fresh salad with lots of feta and a zippy dressing. Try and get your hands on some Loukoumades to really round things out. For the souvlaki, I like to just chop up some boneless skinless chicken breast, mix it with a marinade of olive, lemon juice, chopped garlic, some kosher salt and black pepper and about a teaspoon each of dried oregano, basil, rosemary, parsley, thyme and dill. If you have fresh herbs on hand, even better.
You can throw the mix in a frying pan or skillet…
…or thread it on some skewers for the BBQ!
Get some other Greek goodies prepped too.
Greek Feast in progress
Grilled veggies would also be amazing with this.
Get ready for your feast!
Chicken Souvlaki Recipe
1 lb boneless, skinless chicken breast, cubed
1 tbsp olive oil
1 tbsp lemon juice
1 tsp oregano
1 tsp basil
1 tsp rosemary1 tsp parsley
1 tsp thyme
1 tsp dill
Kosher salt and fresh ground pepper to taste
- Mix chicken breast with olive oil and spice mixture. Use right away or let marinade for up to 24 hours. Fry in a pan or skillet, bake in the oven at 350 degrees, or BBQ skewers until chicken is no longer pink inside, about 10 – 15 minutes.
The Greek Souvlaki Shack caused a Greek food craving frenzy in my life a few months ago, and I thought it was time I told more people about this place. I first tried it for dinner with friends one evening, and returned the very next night with another group because I couldn’t stop thinking about it!! So glad this place is just a few blocks away!
The first night we started with the Greek Fries….and the second night I insisted we do the same thing. It’s basically a Greek poutine. And as a good Canadian, I love all things poutine related. Perfect, crispy fries, feta cheese, Greek spices and just enough olive oil to lightly coat the fries, but not be overwhelming at all. PERFECT.
On the second visit we tried another appetizer: the Greek sausage. It was juicy with a nice crisp-ish coating, and was served with red onion. Thumbs up all around!
Greek Sausage and Fries
The main course was beyond good. Every bite. So so so good. The first night I got the chicken souvlaki, but wolfed it down too quickly to take a photo. The second visit I tried the Beef Gyro platter, and that is what you see below. The platters all came with rice pilaf (amazing), potatoes and fresh, perfect Greek salad. All the flavours flying around this dinner were just exceptional. I loved it from start to finish, and needless to say, I’ve found my go-to Greek place in Ottawa!
I also had to ask what kind of olive oil they used because it was noticeably light and delicious. Turns out it’s just from Coscto! Guess that means it’s time to get a membership….
Beef Gyro Platter
I haven’t had room for dessert any of the 3 times I’ve been to this place (I also went back again with my mom when she was in town…). But all kinds of Greek pastries are displayed temptingly along the front counter. Maybe one day I’ll have the will power to skip the Greek Fries at the beginning to save room for dessert. Maybe….
I have a mild obsession with Greek food at the moment, caused largely by the discovery of a fantastic new restaurant just a few blocks from my place. I went to the Greek Souvlaki Shack two nights in a row because the food was so amazing and fresh, I couldn’t get it off my mind after my first visit. But more details on that to come…
Anyways, it inspired me to post this tzatiki recipe, since it’s an essential condiment for any Greek feast. Just line up a few simple ingredients…
…and turn it into this! (Dill works nicely in this recipe too, just didn’t have any this time around.)
Allow me to show you some possibilities for using this beautiful stuff….
Like along side chicken souvlaki and lemon rice pilaf, for example!
Tzatziki with Chicken Souvlaki and Lemon Rice Pilaf
But of course, it’s fresh, creamy goodness isn’t limited to just Greek food. Use it as a dip for roasted potatoes, or spread it on falafel…mmmmmm!
Tzatziki and Falafel
1 cup Greek yogurt
1/2 cup finely chopped cucumber
1 clove garlic, minced
1 – 2 tbsp lemon juice, to taste
1 tsp salt
1 -2 tbsp fresh dill (optional)
1. Mix all ingredients together. Make a few hours ahead if possible, and refrigerate until serving. If you let it sit for a few hours, the flavours will get really nice and strong. Also, make sure you use a nice thick Greek yogurt to get good texture.
Greek Fest is always a summer highlight for me. There is lots of entertainment and things to do, but really it’s the food that keeps me coming back every year. The food is DIVINE. Sent down to earth from some wonderful greek god. They have a great selection of gyros, pitas, meats, tzatziki, salads etc, and this year they even had saganaki!!! (Let’s have a moment of silence for the glory that is fried cheese……)
Embarassingly, I devoured my souvlaki platter before I remembered to take a photo of it ( just imagine light fluffy seasoned greek rice, and juicy, plentiful, perfectly seasoned chicken souvlaki skewers and mouth watering tzatziki….), but I DID remember to take a photo of the best part: dessert.
Loukoumades, or “honey balls” to us non-greeks, are sublime little balls of pastry dough that are deep fried and then dunked in a honey syrup and sprinkled with cinnamon. Although they look a little like Tim-bits, don’t be fooled the taste is far far far superior. They have a crispy outer crust, and a melt in your mouth flavourful inside. If you’ve never tried these, you MUST, they are dessert perfection.
Check out the light and fluffy inside…
Extreme Close up of Loukoumades
The only downside is that they are only available once a year 😦 I guess I’ll just have to start doing some field research and find a greek restaurant that does them as well as greek fest does! Self-imposed challenge accepted!