Danforth Greek Chicken Souvlaki
If you've had the pleasure of spending time in Toronto, you will have heard of Taste of the Danforth. Likely you will also have experienced one of the many Greek restaurants along the Danforth strip called "The Danforth".
We've spent many an evening sitting on a patio on The Danforth, sipping wine and enjoying the classic dish - Danforth Greek Chicken Souvlaki. Not to mention all the afternoons we’ve spent wandering The Danforth enjoying chicken souvlaki in a pita and window shopping.
Now you can enjoy Danforth Greek Chicken Souvlaki at home too.
Ingredients
- 2T Danforth Greek Spice Blend From Lex’s Pantry
- 1-2lb Chicken - 2-3 chicken breasts or 6 boneless chicken thighs
- 2T Lemon juice
- 3T olive oil
Preparation
- Combine Danforth Greek Spice Blend, olive oil and lemon juice, and mix thoroughly in a bowl or ziplock bag.
- Cut chicken into bite-sized pieces
- Add chicken to the spice mixture and mix evenly to coat all the meat.
- Cover and marinate from 30 minutes to 4 hours in the refrigerator.
- If using wooden skewers, make sure you soak them in water for at least 30 minutes before you plan to start cooking to avoid them burning.
- Skewer your chicken chunks to make approximately 1/2 to 1 serving per skewer. (It will depend on the size of your skewers and your chunks of chicken.)
- Preheat your barbecue to medium-high.
- Quickly sear your chicken then move to indirect heat, or drop the temperature, and cook until you reach an internal temperature of 160°
- Rest your chicken for 5 minutes -if you can wait.
- Serve on skewers if you are plating, but remove from the skewers if you are making a pita wrap.
Serve on rice with salad, or Greek roasted potatoes and salad. Or on a pita with onions, tomatoes. All of these options with a side of tzatziki too.
2 comments
Hi Michelle,
you sure can bake it instead of barbecuing it! You can also pan-fry it, if that’s easier. Once the chicken is marinated, you can cook it like you would cook any chunk of chicken. If you haven’t seen it, here is my recipe for souvlaki: https://fromlexspantry.com/blogs/recipes/danforth-greek-chicken-souvlaki You can also marinade larger pieces of chicken, pork or paneer that you get straight from the grocery store, and bake them.
Usually we don’t even put it on skewers, except for photos… too fussy and it doesn’t make a difference in the cook.
re: what to put on it, I don’t usually put anything on it after it’s cooked.
But you could:
1. mix extra of the marinade mixture, keep aside from the raw chicken, and drizzle or brush it on after the chicken comes off the heat.
2. mix the Danforth Greek w/ a little greek yogurt and grated cucumber to make a tzatziki sauce. (Or just make our market sample dip – https://fromlexspantry.com/blogs/recipes/market-sample-dip, which you could also add cucumber too if you wanted – I’m working on a recipe for that and a feta version too)
3. if you want a prettier plating, or photo, you could sprinkle a little on after you put it on the plate.
Honestly, I usually serve it on rice with a side salad, and the chicken is usually nice and moist.
Thanks for asking and I hope that helps,
Lex
Hi there, can you bake this instead of bbq?
Also do you put anything else on it after it’s cooked?
Thank you