Has anyone got a good recipe for chicken souvlaki?

I need to know the marinade recipe.Has anyone got a good recipe for chicken souvlaki?
Chicken Souvlaki Marinade





2 teaspoons minced garlic cloves


1 teaspoon lemon juice


1 teaspoon extra-virgin olive oil


1/2 teaspoon dried oregano


1/2 teaspoon salt


1/4 teaspoon black pepper


1 lb chicken breast





Directions


1Place all ingredients together in a zip-top plastic bag and shake.


2Grill over medium heat until chicken is no longer pink.








Chicken Souvlaki





Ingredients


2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes


SAUCE


1/4 cup lemon juice


1/4 cup olive oil


1/4 teaspoon salt and pepper


1/4 cup white vinegar


1 clove garlic, minced


1/2 teaspoon dry mustard


1/2 teaspoon paprika


1/4 teaspoon sage


1/4 teaspoon savory


1/4 teaspoon thyme





Directions


1If using bamboo skewers, soak in water for at least 30 minutes before using.


2Combine all sauce ingredients in a bowl; mix well.


3Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.


4Grill on high heat, lid down.


5Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.





Chicken Souvlake No 2





* juice of one lemon


* extra virgin olive oil (enough to turn the lemon juice canary yellow


* 2 medium cloves garlic


* 3/4 tsp salt


* 1 tbs dried oregano (or fresh)


* 1 tbs dried basil (or fresh)


* 1/2 tsp freshly ground black pepper


* 2 chicken breasts





Method:


* Extract lemon juiced into the bowl.


* Add a little olive oil (1/2 of the volume of lemon juice) and beat it 'til it is entirely blended into the lemon juice. Gradually add more olive oil, beating it alternately, until the lemon juice/olive oil mixture is canary yellow.


* Add finely minced (or grated or crushed) garlic cloves, salt, rubbed oregano and basil (or finely minced if fresh), and ground pepper and blend.


* Dice chicken into approximately 1'; (10 cm) cubes and add to marinade. (Add small amounts of olive oil and/or lemon juice as needed if the marinade seems too lack liquidity.)


* let chicken marinate for 24 hours - stirring occasionally to assure that all pieces are exposed to the marinade (be sure to allow your chicken to marinate in the refridgerator if marinating for more than an hour, ie, overnight).





*mount chicken cubes on skewer and grill, turning and basting with the marinade as needed, until they take a slight colour. (The USDA [United States Department of Agriculture] recommends that poultry be cooked to an internal temperature of 170潞F to 180潞F [77潞C to 82潞C].)





A souvlaki recipe tip: If you do not have 24 hours to marinate the meat you may stab it with a fork to encourage the meat to absorb the flavours of the marinade more quickly.


Souvlaki is best cooked on a grill but skewers may be broiled as wellHas anyone got a good recipe for chicken souvlaki?
Chicken Souvlaki with Tzatziki Sauce





Souvlaki:


3 tablespoons fresh lemon juice


1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano


2 teaspoons olive oil


1/2 teaspoon salt


4 garlic cloves, minced


1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces


1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices


Cooking spray





Tzatziki Sauce:


1/2 cup cucumber, peeled, seeded, and shredded


1/2 cup plain low-fat yogurt


1 tablespoon lemon juice


1/4 teaspoon salt


1 garlic clove, minced





To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.





Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.





Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.





To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.
Chicken Souvlaki





Souvlaki Marinade:


3/4 cup balsamic vinaigrette salad dressing


3 tablespoons lemon juice


1 tablespoon dried oregano


1/2 teaspoon freshly ground black pepper





4 skinless, boneless chicken breast halves





Tzatziki Sauce (cucumber sauce):


1/2 cup seeded, shredded cucumber


1 teaspoon kosher salt


1 cup plain yogurt


1/4 cup sour cream


1 tablespoon lemon juice


1/2 tablespoon rice vinegar


1 teaspoon olive oil


1 clove garlic, minced


1 tablespoon chopped fresh dill


1/2 teaspoon Greek seasoning


kosher salt to taste


freshly ground black pepper to taste





4 large pita bread rounds


1 heart of romaine lettuce, cut into 1/4 inch slices


1 red onion, thinly sliced


1 tomato, halved and sliced


1 cucumber thinly sliced


1 cup crumbled feta cheese





DIRECTIONS


In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.


Preheat an outdoor grill for high heat.


Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.


Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.


Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, and cucumber slices on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.





This is one of my all time favorite sandwiches. Hope you enjoy it.
Ingredients:





3 Tbs. extra-virgin olive oil





2 Tbs. dry white wine





1 Tbs. lemon juice





1/4 cup minced yellow onion





1 garlic clove, minced





2 bay leaves, broken or chopped into tiny pieces





1 tsp. dried oregano





Salt and freshly ground pepper, to taste





1 lb. boneless, skinless chicken, cut into 1-inch pieces





Lemon wedges for garnish





Flat-leaf parsley leaves for garnish


Directions:





In a bowl, stir together the olive oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 1 hour or for up to overnight.





Prepare a medium-hot fire in a charcoal grill or preheat a cast-iron grill pan over medium-high heat. If using bamboo skewers, put 6 skewers in water to cover.





Remove the chicken pieces from the marinade and drain the bamboo skewers, if using. Thread the chicken pieces onto the bamboo or stainless-steel skewers, dividing the pieces evenly among them. Place the skewers on the grill rack 4 to 5 inches from the fire or place in the hot pan and grill, turning once, until the chicken is opaque throughout, 3 to 4 minutes per side. Season with salt and pepper.





Transfer to a warmed platter and garnish with lemon wedges and parsley. Serve immediately. Serves 6.
delicious chicken recipes


http://www.samayalblog.com
There are some recipes you like, maybe you can give it a shot.


http://www.chinese-healthy-recipes.com