Greek souvlaki – chicken (EN subs) | Grill philosophy

The Greek chicken souvlaki became popular only in the last few years and it’s currently on-trend. Chicken souvlaki is made of lean chicken meat, most commonly of chicken breasts but also of chicken drums or mixed. It’s always necessary to marinade it, otherwise, it’ll end up dry. Moreover, it requires a special seasoning for flavor. You can grill chicken souvlaki the same way you grill the classic Greek souvlaki; cut into small pieces and skewered in small or larger wooden sticks. You can serve it in various ways. We’ll show you two of them as well as how to prepare a very nice yogurt sauce to accompany it; tzatziki sauce doesn’t go well with chicken souvlaki. Let’s see the preparation, grilling, and serving in detail.

Happy Grilling everyone!

➧ READ the RECIPE in English here: https://amberq.gr/en/grillphilosophy/greek-chicken-souvlaki

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➧ Watch GRILL RECIPES step-by-step:
– Greek souvlaki – veal meat: https://youtu.be/MHfK9gdgl7w
– Greek traditional souvlaki – old traditional recipe: https://youtu.be/_ge2NSRRTA4
– Greek pork gyros traditional old recipe and preparation: https://youtu.be/X6S_rkmd3Ms
– Homemade gyros with mutton meat: https://www.youtube.com/watch?v=rzlCvPKhXNo
– Homemade chicken gyros with curry: https://www.youtube.com/watch?v=8MojkMxunS4
– Homemade pork gyros: https://youtu.be/QMEF4ojqCZo
– Homemade beef gyros: https://youtu.be/DDfirxfYbqE
– Pork burger patties juicy: https://youtu.be/z8qpVfFNMqw
– Pork roast kontosouvli with vanilla: https://youtu.be/JDTvQsen4XU
– Goat ribs recipe: https://youtu.be/x8qGvNU9xlA
– Greek tzatziki sauce recipe: https://youtu.be/NCJYnR9wWlw
– Spicy mutton spit roast with sumac: https://youtu.be/ZZ6me4Npw4U
– Greek souvlaki traditional original way: https://youtu.be/2-4Dwlql8XI
– Whole lamb roast step-by-step: https://youtu.be/FJsA0n4TMNQ
– Original Greek kokoretsi step by step – 6 secrets: https://youtu.be/xKnzu3fiRds

➧ Watch RECIPES in the WOOD FIRED OVEN:
– Oxtail stew giouvetsi with Greek pasta: https://youtu.be/_SofNdX9owc
– Pork with groats: https://youtu.be/25OrNXV2Lj0
– Goat stew recipe gioulbasi: https://youtu.be/KbWvzmo5xgg
– Beef brisket oven recipe: https://youtu.be/El9G3RYVCYw
– Greek fasolada (white beans) soup recipe: https://youtu.be/HbljqWHmuIQ
– Greek patsas soup: https://youtu.be/nkPi09VYAdw
– Zucchini Greek pie “Mpatzina” Thessalias: https://youtu.be/VNZDU5Rb4E8
– Mutton with trahana in the wood-fired oven: https://youtu.be/1ZXCn6PidQo
– Spetzofai (sausage, peppers, and tomatoes): https://youtu.be/T2mOjzSeRYk
– Pork knuckle in wood-fired oven Greek recipe: https://youtu.be/nxBktb-PDwE
– Mutton in parchment paper Greek recipe: https://youtu.be/oulj7Mc6S_Q
– Cow head in wood-fired oven Greek recipe: https://youtu.be/he6wRElBCMw
– Lamb with green beans in the wood-fired oven: https://youtu.be/bMGxM1aGaE8

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➧ MUSIC written for our channel by our friends and musicians:
– Manousos Klapakis (Μανούσος Κλαπάκης) – Toubeleki, Rek: https://www.youtube.com/channel/UCww7qd_CwVqwUkFH-owO2qw
– Tasos Poulios (Τάσος Πούλιος) – Canonaki: https://www.youtube.com/channel/UCqaClUgTnh0s-c5ORmiJTQw
– Alexandros Kapsokavadis (Αλέξανδρος Καψοκαβάδης) – Mainland laouto (lute), Lavta (lute from Constantinople), Guitar: https://www.youtube.com/user/alkapsokavadis

#souvlaki #ψησταριες #charcoalgrill #grillphilosophy #amberq #greekbbqclub #grills #bbq #malliorasbrothers

Light the charcoals! Prepare your grilling grates Gather your friends Chicken souvlaki, today! And we’re Mallioras brothers. I’m George And I’m Andreas. We construct grills and ovens together. But we also enjoy grilling and cooking and good company On our channel, we share with you grilling and cooking recipes and techniques

Subscribe to our channel and click the bell icon to get notified of new uploads Also, join us on our Facebook group Grill philosophy where we are many grillers and exchange knowledge You’re welcome to join! Dear friend and partner, George Karagiannis Hello again, dear friends!

I’m sending you my wishes, here, from the cozy restaurant “Brothers” in Korydallos, Athens, Greece Right where we test the recipes to provide you with the best ones I wish you Happy Grilling! Happy Grilling to us all! He’s a chef and writer of numerous cookbooks

So this recipe for a special chicken souvlaki is by him Stay tuned, to see the recipe in detail Happy Grilling to everyone! Happy Grilling from me, too! One more souvlaki recipe A Greek chicken souvlaki, today What? Only one? It’s a figure of speech, we’ll make 15, don’t worry

I was really worried for a minute Do you have extra wood sticks? Yes, there’s plenty of them We’re going to show you at least one more souvlaki recipe A very special one But, I’ll also ask our friends here, what kind of souvlaki do you wish to see next time?

For the souvlaki video after the next one because we already have one more souvlaki recipe But for future videos, we want to know what kind of Greek souvlaki do you wish to see In any case, since I came prepared, already knowing we’re not grilling today… I gave him a heads up

Because I know we’re not eating and since my stomach protests… I’m going to prepare some appetizers Great, I’ll also be quick So, let’s say a few things about this wonderful recipe I’ll show you how to marinate it and then how to prepare a yogurt sauce to serve it Stay tuned! Preparation

So, let’s see those few spices and herbs we’ll use Firstly, we have 1.5 kg (3.3 lbs) of chicken cut properly We’ll talk about it later So, for 1.5 kg of chicken, we’ll use 1.5 g (0.05 oz) of white peppercorns It’s special in flavor 1.5 teaspoon thyme, around 1.5 g (0.05 oz)

1.5 g (0.05 oz) sweet chili flakes (bukovo) And, we’ll bash all these in the mortar, mostly to crush the pepper and release its flavor The pepper and thyme are powdered And now it’s time to add the sea salt For 1.5 kg (3.3 lbs) chicken, we’ll add 15 g (0.5 oz) salt

Quality sea salt, either rock salt or fleur de sel We’ll bash them all in the mortar To also crush the salt because it’s thick And to pass the spices’ flavor into the salt And this way we’ll create a scented salt We’re ready Let’s see what’s next

Here, in this glass, in 150 ml (5 fl oz) of water I’ve dissolved 5 g (0.18 oz) of chicken stock cube Of the premade ones It needs hot water to fully dissolve And then, leave it to cool down Here we’ll add the salt and spices After stirring well to dissolve the salt

We’ll add all this juice to the chicken pieces And, we’ll mix them and massage them Leave them for 10-20 minutes until they absorb as much of this liquid as possible And then we’ll continue with the rest of the process because there are more ingredients

So, we’ll leave it and mix it a couple of times during the resting period 10 minutes have passed and I’ll show you in a bit how much liquid has been absorbed But before that, we have used chicken breast but you can also use chicken drums meat or mixed We preferred chicken breast

Look here now, 150 ml (5 oz) of water and stock, and it’s fully absorbed only in 10 minutes In exactly 10 minutes, actually This, as proof that the marinades do pass into the meat. So, let’s continue Here we have a half long sweet red pepper Around this size over here

Half a red pepper and 30 ml (1 fl oz) white wine We pulped them using a blender machine and we’ll add them to our meat And we’re mixing. It smells great We’ll massage it once more, and we’ll wait for another 10 minutes until the wine and pepper juice are also absorbed

And let’s move on! There are two more things to add and we’re good to go So, after 10 more minutes And after this juice is also absorbed, as you see There’s nothing left It’s time to add mild mustard 1.5 teaspoon for 1.5 kg (3.3 lbs) of meat

And we mix well once more And we’ll finish with 45 ml (1.5 fl oz) sunflower oil We use sunflower oil because we don’t want any oil flavor but we do want the moisture that it gives And with this, we’ll secure all the ingredients in our chicken

Which we had cut into small pieces beforehand as you see here And, it’s best to marinate it for 3 hours at room temperature (up to 18°C/64°F) and then in the fridge for 15-21 more hours. And now we’re ready for the tsipouro and appetizers to close our evening

And of course, we’ll show you how to prepare the yogurt sauce, so you can have it ready beforehand because we’ll need it for serving Andreas really did his best today It couldn’t be done otherwise, no roast today… He’s really passionate about appetizers, so So, cheers! Cheers, guys! What is this? Just try it

Don’t ask Perfect! The grilling in a pan, over really low heat we add 100 ml (3.4 fl oz) dairy cream We’ll leave it until it’s warm We don’t want it to burn So, it seems warm enough And here we’ll add 250 g (8.8 oz) strained yogurt And we’re mixing

Also, turn off the gas stove By warming them, we’ll achieve a better mixing of the yogurt and cream We’re stirring well while the pan is still warm We’ll add a generous pinch of salt Stir well to dissolve the salt Look how nice is the texture That’s how we want it

Here, besides the salt we’ll also add a small clove of garlic which we have already bashed in the mortar Stir well to distribute it evenly And, let’s add some color with a little curry, a mild curry We use here a homemade curry powder that you can find in the link above

Otherwise, you can use any other mild curry and add two generous pinches And stir well to make an even mixture and then refrigerate it to cool it You can light the charcoals first and skewer the souvlaki meanwhile We’ll make souvlaki of 100 g (3.5 oz) each And then skewer them this way

Use the small wooden sticks like the ones we used for the classic Greek souvlaki After finishing it press it a bit like this Skewer the rest the same way The charcoals are ready we’ve spread them and we grill over strong heat tomatoes for serving and long sweet red peppers

And now we’ll grill our souvlaki We’ll grill them the same way, that is one right next to each other Also on a clean and cold stainless steel grilling grate and over strong heat You can also move them a bit right before turning them to avoid sticking on the grilling grate

And now, turn them for the first time on the opposite side (180°) Turning them And place them again right next to each other Because this way they’ll be better grilled and remain juicy And also for support, this is another reason why so it won’t fall apart

And so we can grill it properly on all sides You can also lift them a bit to avoid sticking Keep an eye on the tomatoes, too Turn them a couple of times The same goes for the peppers We’ll also show you how to serve them in two different ways

And here comes the second turning, on the side (90°) Not on the opposite side And place them again right next to each other, also for better support And as we’ve said, this also helps to grill them properly You can use both hands to turn them in couples so they can have better support

You see now There’s one more side that isn’t grilled yet This will be done during the next turning on the opposite side again To also grill the side that is still raw You can also move them And again, turn them on the opposite side, two at a time

Like this, exactly like Andreas is showing you We have turned them once per each side We grill them on all four sides One more turning We need at least two turnings per side Keep turning them Until you’ve turned them twice per side They’ll be ready soon

Make sure to grill them enough since it’s chicken and it should be fully cooked inside but remain juicy Check which side needs more grilling so you can fix it The grilling progresses great And our tomatoes That the desired color a gold color Because as we’ve said, the chicken souvlaki should be well roasted

But we should be careful not to overdo it and dry them We’ll start removing them soon They’re ready The first ones are out And the last ones We leave them a bit to cool down, it’s best to cover them until they’re cool enough to be consumed And we’ll show you two serving ways

Until the souvlaki are at the right temperature We have plenty of time to grill our pita bread And we’ll show you how to serve it wrapped in pita bread and also in what other way We don’t overgrill the pita Now it’s time to reveal them We’ve waited for 24 hours

Andreas will show you the pita wrap But I’ll use this opportunity to try them… You tricked me again How is it? Excellent taste I can see, you’re salivating Now we’re even, I’m always the last one to try So Yogurt sauce and some lettuce and arugula, 3 parts lettuce – 1 part arugula

And that’s it It’s ready Try it And let me know He also cheated now because originally I wanted to try the pita Perfect Perfect, huh? I’ll make one, too How is it so good? A large one Good? Fantastic, George! Yes, it’s divine! And it’s so juicy as a plain souvlaki

And the sauce is great It goes really well. It’s also chilled It’s very tender, exceptional tasty and juicy The juicy part has to do with the marinade but also with the grilling We’ll also show you another way to serve it as a dish after eating our pitas first

Guys, it was fantastic, the best pita chicken souvlaki I’ve ever had I don’t know about you but as for me… No, it was perfect Divine And let’s see now how to serve it like as a dish Take two pitas, cut them into four Like this Layer them like so

What are you doing? Eating mine too? Are you gonna eat it? I thought you stopped What do you think? I thought it might go to waste Maybe you wanted to compare the two Here we’ll put four souvlaki to make a generous portion Grilled tomatoes And here on top we’ll put some yogurt sauce

On one side But also a dip we made with the grilled pepper We pulped it in a blender machine, after peeling it For 3 sweet long red peppers, we used 2 tbsp of extra virgin olive oil 0.5 tbsp vinegar and some salt And of course lettuce It’s done You dip it here

And here Superb This sauce, right? It’s so good… The souvlaki on its own without the yogurt sauce and the pepper is absolutely fantastic So, George, simply the best chicken souvlaki I’ve ever tasted and I’ve ever made so far Bravo. Well done! So, cheers! Cheers, George! Cheers, dear friends!

Cheers, guys! Enjoy it with your company Happy Grilling, everyone! White wine for this one Cut scenes I think they’re not that many Will they be enough? Cause we’re eating them one after the other… I believe so We spread it all over…