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Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually served with grilled bread, or in a pita wrap with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken, beef, and lamb may also be used. In other countries and for tourists, souvlaki may be made with meats such as lamb, beef, chicken, and sometimes fish

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Chicken Recipes - How to Make Chicken Souvlaki with Tzatziki Sauce

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Get the recipe for Chicken Souvlaki with Tzatziki Sauce at http://allrecipes.com/recipe/chicken-souvlaki-with-tzatziki-sauce/detail.aspx In this video, we'll show you how to make a perfect summer grilled appetizer. These Greek-inspired chicken kabobs are seasoned with lemon juice, garlic, and oregano. Dip them into a cool, fresh yogurt sauce made with cucumbers and garlic.

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If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense.
Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off.
Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.
Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.
Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.
Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better.

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3 sweet pointed peppers
8 flatbreads , to serve
4 sprigs fresh mint , leaves picked
1 small bunch fresh dill , chopped (stalks and all)
red wine vinegar
Greek extra virgin olive oil
1 lemon , to serve
FOR THE KEBABS
800 g higher-welfare leg of pork , shin if you can get it, cut into 2cm chunks
1 tablespoon dried mint
1 tablespoon dried oregano
1 lemon , juice of
100 ml good-quality olive oil
2 cloves garlic , peeled and finely grated
1 tablespoon red wine vinegar
1 pinch freshly ground black pepper
1 pinch sea salt
FOR THE SAUCE

INGREDIENTS

1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1 cup plain yogurt (preferably whole-milk)
1 tablespoon fresh lemon juice
PREPARATION

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.
Cooks' note:
Sauce may be made 1 day ahead and chilled, covered.