Chicken Slouvaki & Greek Salad – Big Green Egg – Peppers, onion & wrap.

#greekslouvaki #greekfood #biggreenegg #angusandoink #bbq #greeksalad
Welcome back to It’s Cooking Good. Join us as we make Chicken Slouvaki using Angus & Oink, Big Phat Greek. These are cooked on the Big Green Egg to ensure we get those charred and smoky flavours into each bite. To accompany we make a Greek Salad with a twist and serve with charred sweet and juicy lemon and flat bread. One not to be missed if you want to make and enjoy a quick and easy delicious dinner either indoors or outdoors.

hi guys and welcome back to it’s cooking good tonight the weather seems okay so we thought we cook Outdoors we’re going to have a barbecue what we’re going to be cooking is Greek slovaki so chicken skewers with some veggies on on on there as well and also we’re going to be doing a Greek salad stay tuned one not to miss okay so we’re going to start with um some cubed chicken breast this is four breasts of chicken which I’ve just diced up to put onto skewers there’s imagine and what we’re going to do to that is just add a little bit of olive oil and then to that we’re actually going to use tonight the angerson Oink Big Fat Greek this is a great rub uh it’s got sort of thyme cumin cinnamon celery all sorts of goodies and it really is a lovely flavor combination and it really does give you that feeling like you’re eating proper Greek food I’d say I probably put in there about it’s probably about a tablespoon and a half something like that I’m just going to mix that up and see how it looks I’d say that looks pretty good to me there you go that’s what it looks like okay so these have been marinating now for a couple of hours what we’re now going to do is go ahead and build our skewers on the skewers obviously we’re going to have the chicken we’re going to have some uh yellow pepper which I’ve basically just uh chopped into sort of bite-sized pieces which G skew nicely some red pepper cut exactly the same way lemons are just going to go onto the grill themselves just to char them and and then squeeze that on at the end and then also going to add some nice uh red onion wedges so let’s get our skewers I’ve got a tray here with some nice long skewers which uh do work really well and what I’m going to do is just start these up be careful your fingers these are pretty sharp if you haven’t got the the metal skewers by all means use like um the wooden skewers which are really really good just make sure you obviously soak them in water and I’m just going to do these sort of bit by bit alternating the different vegetables to go on there just to make it look nice and colorful and and pretty andly very tasty hopefully we’re going to to I tend to sort of just put the onion at the base and at the top of each skewer um and use the peppers in between now if you wanted to what’s really nice with this is you could put um cette um mushrooms are nice whatever you like go ahead and use it that looks pretty good to me so we’re going to top that off with another onion slice like so there we go and then we have our first skewer what I’ll do is I’ll go on and do the rest of these you don’t want to see me do that and uh I’ll be back with you shortly okay so we’ve made up our kebabs now actually got five fulls size ones as you can see and then one tler there I didn’t want to leave all these little bits of extra veggies and and what have you out so we just made up an extra one there these are now going to go onto the Big Green Egg we’re going to Charcoal uh Grill these um and they should take probably about 15 minutes or so uh see you over there right let’s get these skewers on what I’ve done here is I’ve actually set the barbecue up um I’ve got half of it as indirect cooking and half of it as direct so I’ve just put coals over one half of it and just put that like that and we’ll just let those cook now for about uh probably about 10 minutes and we’ll we’ll check on them again so let’s just check on the kebabs now I’ve just turned them they were on for about 8 minutes and if you see they’re coming on Lovely look at the charring on that lots of flavor they really are looking good can’t wait so while this laki is cooking I’ve got someone else that wants to join us to make her version of a Greek salad hi guys welcome back to us cooking good today with our slooh vaky I’m going to be making my family a Greek salad sounds fantastic imagin can’t wait hi guys we are now going to be making our Greek salad so we’re going to show you what we’re using and then we’re going to start cooking right so we have got our salad mix here we have got our lettuce very fresh cucumber which is one of my favorites sorry about that to red tomatoes which are massive as you guys can probably tell we’ve got some orange tomatoes to go with that it’s very nice then we have got some original black olives that go really well in the Greek salad it’s better with black you could use green let’s just put that over there and then we are going to be using some of our fresh oregano mixed with some different type of herbs our feta over here very good crumbly the other herb is Dill in there it’s a Dylan oregano yeah um we have got an unusual one but my teacher actually told me you can use this Greek yogurt it goes really well in a salad you should really try it and we’ve got our olive oil over here in a little tube so let’s get started so the first thing that we are going to be using today is our fresh lettuce also being washed so we’re going to start cutting that now it’s it’s a bit hard because we’re using quite a bit and it’s a bit hard because um I don’t have two things at the moment but you know it’s all right um I’m just going to start a certain bit because that bit of the lettuce isn’t that good it tastes a bit bitter so we’re just going to put that over there um we have got our lettuce here now we’re going to be putting it in our Greek Bowl okay right now we are going to be using our tomatoes so we’re just going to start off with our orange ones and let’s just get them all off because it’s going to be a lot easier followed me back um okay they’re a bit rolly just in half fresh easy and simple make sure you always do it in the middle nowhere near your fingers we are outside so there are quite a lot of birds flying around today as you can probably hear in the background ground these ones are massive though so we’ll probably only need about two of these or two or three in the middle so we’re just going to cut it into three it’s probably as much I can do without cutting all my fingers off just going to take two off because there we go in a three could you use um like beef Tomatoes imagin or other Tomatoes yeah doesn’t have to be this it’s just these ones are really fresh and they’re quite nice so we’re just going to cut a little bit off just see how we go with that because that was quite a big chunk I would say I’m just cutting it in little circles I prefer having it in circles I feel like it’s a lot easier to eat I do think we might might need that other chunk um we don’t have a lot of cucumber as you can probably see in our little traditional Greek Bowl we’re just going to do it like little it’s pretty large yeah I love cucumber I must say so it is so good I feel like it’s also so good in water I love cucumber water oh yeah also it takes on a lot of the flavors from I would imagine from the salad what we doing so here’s one Olive literally all it takes is a finger so that’s a great technique imagine so so basically saves you slicing them I guess you just crumble it up yeah it saves you good idea saves you from having to do a lot of work you can just use three fingers or two gets the job done and you said earlier you could use green olives yep our family loves olives so we put quite a lot in there and if we ever have um extra I probably do eat them we’re going to use this honestly I’d say in a Greek salad you might need a lot of olive oil that’s what I usually do don’t know if I you’re right there with your your damaged fingers do you want me to help you yeah okay hold up I have fraction of finger guys I’m back I’m back so he’s going to do it for me in this you tell me keep on going keep on going baby keep on going keep on going that’s about good and then we can always add a bit more can’t we there you go okay yep so our yogurt I love yogurt in my Greek salad so goodas so we’re just going to dollop a bit in each spot you know so this is really unusual Imaging cuz I’ve I’ve never you’ve taught me this one I’ve never seen a Greek salad with yogurt in it I’ve had it with SEI separately yeah um I’ll be honest I have tried your version and it is exceptional but it’s not something I would have ever thought of doing it makes your salad creamy whilst it’s like not creamy it’s like a Savory creamy little thing yeah cuz I’ve always had it you know with sort of olive oil extra virgin olive oil and uh wine red or or white wine vinegar traditional isn’t it and how do you put that in then the I crumble it just like I do with my olives to be honest are you going to be able to do that today with your fingers I’m just going to use one hand because I’m just going to do a little bit luck good luck so I’m see I’m just going to break it and I’m just going to we love better in this household it’s one of a kind and you know I’m struggling a bit over here but you know I think you’re doing a pretty good job there so how much fet was that with was that like that was like half a block it looks like is that correct yeah and then I cut it into two okay when I dropped the olive um you know that look great so we’re just going to sprinkle it really carefully it’s all going to get mixed so to be honest it doesn’t really matter if you get it all in one little spot but do try to spread it just so and what was that like a that was probably like a teaspoon and a half couple of teaspoon a teaspoon and a half it looks like to me yeah okay so we are going to go in with our spoon again we’re just going to mix it all around because you want those herbs to be on the bite that you’re taking and my dad is actually going to try it today I’m not cuz I’m the cooker today mixed with my dad but you know he’s going to taste test my food I can’t wait it looks fantastic okay so these are looking looking fantastic now what we’re going to do is actually just place on the um lemons just to give them a nice Char which we’ll squeeze over at the end and I think these uh skewers are probably ready to come off we’ll put them over this side I’ve got these ones over here which aren’t over the coals just keeping warm there we go we just let those do their work and then I’m I’m just going to Chuck on a uh flatbread also like so and we’ll just give that a few minutes and come back okay so change of scenery now we’re back indoors cuz the Great British summertime is uh let us down once again what can I say anyway most important thing is that the Slovakia is ready we know the Greek salad’s ready those lovely juicy lemons which now have been charred on the Big Green Egg of now got that sort of sugary taste to them and we’ve also got our flatbread so let’s put this all together we’re going to start off with our Greek salad just going to take a nice chunk of this make sure we get a bit of everything like so and this is great you know if you’re doing like a a party you don’t have to serve it as I’m doing here but if you were doing like a party I mean it’s actually a really economical dish love cucumbers so I’m going to put plenty on my dish what we’re going to do is put our flatbread on there and I’m going to grab one of these lovely skewers which I’ll put on there obviously you can just slide that off and then one of my lovely lemon slices now if that doesn’t get you in the mood for summer I do not know what will that is delicious okay guys we’re going to be trying the Cucumber now with the salad so wish a I wanted that bit oh man it’s like ASMR is that good it’s cooking good of course it is you made it well look I’m going to try withit the salad as well cuz it does look very good you well you’ve stolen all the Cucumbers bit there I have to say on a convert I would have never put yogurt inside a Greek salad but imagin it really does work it’s excellent now I know you’re not massive chicken fan so I’ve got to try my own chicken and have a little bit of the pepper squeeze a little bit of that lemon on there I have to say the combination of the Angus anoy rub and the Big Green Egg just knocks it out of the park that is a winner that really is cooking good guys thanks for watching to the end really do appreciate it please do like and subscribe and as always put your comments in any recipes you want us to cook we would love to cook them for you till the next time see you soon okay