Build Your Own Souvlaki Bar

Looking to have some fun on the grill this summer? How about a build your own chicken souvlaki bar? A quick chicken marinade, a choose-your-own-adventure cornucopia of toppings, and our twist on the classic garlic sauce: garlic whipped feta. Happy Grilling!
Don’t have a BBQ? We have some suggestions below!

Ingredients: 

Souvlaki seasoning:

  • 3 Tbsps. paprika
  • 1/2 Tbsp. ground coriander
  • 1 Tbsp. oregano
  • 1/2 Tbsp. ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp granulated garlic
  • 1/2 tsp sugar
  • 1/2 tsp freshly ground pepper
  • Olive oil
  • Lemon juice

Chicken:

  • 12 boneless, skinless chicken thighs, cut into strips, in thirds

Method:

  1. Take 3 Tbsps. of souvlaki seasoning and whisk with juice of 1/2 a lemon and a healthy amount of olive oil, until forms a thin paste.
  2. Toss with chicken to combine. Cover and allow to sit in fridge from 4 hours to overnight.
  3. Remove from fridge and skewer.
  4. Preheat your BBQ to medium, indirect heat. Oil your grill lightly. Place chicken on grill and BBQ, turning 2-3 times, until cooked through at a minimum internal temperature of 165°F.
  5. Remove from grill and slide of skewers. Serve with your choice of toppings from the below suggestions.

*If you don’t have a grill, simply cook the chicken in a 375°F oven, on a wire rack, or use a grilling pan on the stovetop.

Topping Suggestions: 

  • Tomatoes
  • Garlic and Lemon Whipped Feta (see below)
  • Parsley
  • Olives
  • Pepperoncini peppers
  • Roasted red peppers
  • Pickled turnip
  • Shredded lettuce
  • Kale
  • Cucumber
  • Souvlaki spiced chickpeas (see below)
  • Pita bread

Garlic and Lemon Whipped Feta: 

  • 1 cup goats milk feta, drained
  • 1/4 cup olive oil
  • Freshly cracked black pepper
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  1. Blend all ingredients in a food processor until completely smooth
  2. Adjust seasoning as desired. Serve at room temperature or slightly below

Souvlaki spiced Chickpeas: 

  1. Toss one can of drain and rinsed chickpeas with remaining souvlaki seasoning and 3 tbsps. of olive oil
  2. Roast at 450°F for 15 minutes or until lightly crispy

 

Recipe by Chef Dany Duguay

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