AuthorHarry Yianitsas
RatingDifficultyIntermediate

Remember your local Greek Festival? This Chicken Souvlaki Recipe is very reminiscent of the grilled kabobs served at your local Greek Food Festival or premium Greek Restaurant! Prep time is soooooooo worth it! Enjoy!

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OPA! Foods | The Mediterranean Diet | Simple Recipes | Chix Souvlaki

Yields1 Serving
Prep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

 5 lbs Chicken Tenders
 1 Large white or red onion
 4 Large Bell Peppers- mix red, yellow, green for color!
 2 Medium Zucchini
 1 cup Extra Virgin Olive Oil
 2 cups Lemon juice
 3 tbsp OPA! Chicken and Seafood Blend

1

Cut chicken tenders into approximately 1 1/2 inch chunks.

2

Mix together olive oil, lemon juice and OPA! Chicken and Seafood blend.

3

Put chicken tender chunks into shallow bowl or pan and pour the lemon juice, olive oil, OPA! Chicken and Seafood Blend mixture over the chicken. Reserve about a 1/4 cup for vegetables, and another 1/4 cup for basting if desired. Place in refrigerator for a couple of hours to marinate.

4

While the chicken is marinating, slice the bell peppers, onion, and zucchini into large pieces. Refrigerate.

5

After marinating is complete, remove chicken and vegetables from refrigerator. Toss vegetables with 1/4 of reserved marinade. Skewer vegetables and chicken as desired. (Hint: A bell pepper as the last vegetable at the tip of the skewer helps “lock on” the chicken so it doesn’t try to slide off. It also helps protect the chicken from burning at the end of the skewer.)

6

Fire up the grill to medium low heat. (350-ish°F)

7

Place skewers on the grill. Flip occasionally to allow for even cooking. Cook about 15-20 minutes or until chicken reaches an internal temperature of 165°F. Platter and cover with foil when finished. Rest kabobs 5-10 minutes.

8

Enjoy!

P. S. These go great with Tzatziki yogurt sauce on a bed of rice!

Ingredients

 5 lbs Chicken Tenders
 1 Large white or red onion
 4 Large Bell Peppers- mix red, yellow, green for color!
 2 Medium Zucchini
 1 cup Extra Virgin Olive Oil
 2 cups Lemon juice
 3 tbsp OPA! Chicken and Seafood Blend

Directions

1

Cut chicken tenders into approximately 1 1/2 inch chunks.

2

Mix together olive oil, lemon juice and OPA! Chicken and Seafood blend.

3

Put chicken tender chunks into shallow bowl or pan and pour the lemon juice, olive oil, OPA! Chicken and Seafood Blend mixture over the chicken. Reserve about a 1/4 cup for vegetables, and another 1/4 cup for basting if desired. Place in refrigerator for a couple of hours to marinate.

4

While the chicken is marinating, slice the bell peppers, onion, and zucchini into large pieces. Refrigerate.

5

After marinating is complete, remove chicken and vegetables from refrigerator. Toss vegetables with 1/4 of reserved marinade. Skewer vegetables and chicken as desired. (Hint: A bell pepper as the last vegetable at the tip of the skewer helps “lock on” the chicken so it doesn’t try to slide off. It also helps protect the chicken from burning at the end of the skewer.)

6

Fire up the grill to medium low heat. (350-ish°F)

7

Place skewers on the grill. Flip occasionally to allow for even cooking. Cook about 15-20 minutes or until chicken reaches an internal temperature of 165°F. Platter and cover with foil when finished. Rest kabobs 5-10 minutes.

8

Enjoy!

P. S. These go great with Tzatziki yogurt sauce on a bed of rice!

Festival Chicken Souvlaki Kabobs