GREEK SOUVLAKI CHICKEN WINGS
Marinated in wine, lemon juice and herbs, these juicy chicken wings are grilled until lightly charred and tender. A cooling yogurt sauce flecked with dill and garlic brightens them up.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the lemon juice, garlic and 2 tablespoons salt in a blender and blend on low until smooth. Transfer 2 tablespoons of the mixture to a medium bowl and reserve for the yogurt sauce. To the remaining garlic-lemon mixture still in the blender, add the olive oil, wine, mint and oregano and blend until evenly combined. Pour the marinade into a large bowl and add the chicken wings. Sprinkle with some pepper and toss to coat evenly, then cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Meanwhile, make the yogurt sauce: Add the yogurt and dill to the bowl containing the reserved garlic-lemon mixture, season with pepper and stir until smooth. Transfer the sauce to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
- Preheat a grill to medium heat. Lightly brush the grill grates with vegetable oil, then grill the chicken wings, turning often to prevent burning, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.
- Transfer the wings to a serving platter and season with salt. Drizzle with yogurt sauce and sprinkle with crumbled feta. Serve immediately with lemon wedges on the side.
CHICKEN AND PORK SOUVLAKI
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
- Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
- Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
- For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
- Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.
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