Best Grilled Souvlaki Sandwich Recipes

CHICKEN SOUVLAKI WITH GRILLED PITA

Chicken Souvlaki with Grilled Pita image

Provided by Sandra Lee

Time 58m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons freshly chopped dill leaves
1 tablespoon chopped garlic
2 teaspoons Italian seasoning
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces
1 small cucumber, diced
2 tablespoons freshly chopped dill leaves
1 (8-ounce) container plain yogurt
2 teaspoons lemon juice
2 teaspoons hot sauce
Salt and freshly ground black pepper
1 (1-pound bag) refrigerator pizza dough, at room temperature
Flour
5 large romaine leaves, chopped
1 tomato, chopped
1 medium onion, thinly sliced

Steps:

Chicken:
In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
In a medium bowl combine all the tzatziki sauce ingredients and set aside.
Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
Preheat a grill pan or grill over medium heat.
Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
To Assemble:
Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.

CHICKEN AND PORK SOUVLAKI

Chicken and Pork Souvlaki image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup olive oil
1/2 cup full-fat Greek yogurt
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely grated
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 pound pork tenderloin, cut into 1-inch pieces
2 red onions, each sliced into 3 thick slices
2 lemons, sliced in half
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Chopped romaine lettuce, pita and tzatziki, for serving

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.

CHICKEN SOUVLAKI SANDWICHES

Chicken Souvlaki Sandwiches image

Enjoy these chicken souvlaki sandwiches with mayonnaise dressing ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups chopped cooked chicken
1 cup chopped peeled cucumber
1/2 cup crumbled feta cheese (2 oz)
1/3 cup finely chopped red onion
1/3 cup sour cream
2 tablespoons chopped fresh dill weed
2 tablespoons mayonnaise or salad dressing
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
6 pita fold breads (5 inch), warmed

Steps:

In medium bowl, place all ingredients except pita breads; toss until evenly coated. Divide mixture evenly down center of each pita bread; fold in half.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 2 g, TransFat 0 g

GRILLED SOUVLAKI SANDWICH

GRILLED SOUVLAKI SANDWICH image

Categories Pasta

Number Of Ingredients 13

Ingredients

3 Tbsp. extra virgin olive oil
1 yellow onion, halved and thinly sliced
1 green, red or orange bell pepper, thinly sliced
1/2 tsp. minced garlic, (about 1 clove)
1/4 tsp. kosher salt
12 oz. sweet Italian-style pre-cooked turkey or chicken sausage or vegetarian sausage
4 whole wheat or white pita pockets (get the softest and freshest type you can find)
1/2 cup crumbled feta cheese, for serving (optional)
1 lb. asparagus
1 Tbsp. extra virgin olive oil
1/2 tsp. minced garlic, (about 1 clove)
1/4 tsp. kosher salt
1/4 tsp. salt-free lemon pepper seasoning

Steps:

Preheat the grill to medium-high heat. Meanwhile, in a large heavy skillet, heat 1 Tbsp. oil over medium heat and sauté the onions and peppers until they are soft and well browned, about 15 minutes total, stirring occasionally. (Prepare the asparagus now, if you are serving it.) If they are getting too browned, reduce the heat. Remove them from the heat once they are soft and browned. In a small bowl, combine 2 Tbsp. oil, the garlic and the salt and set it aside. Cut the sausages most of the way through lengthwise, and grill them for 8 - 10 minutes until they are light to medium brown, flipping them once. Meanwhile, brush the olive oil mixture onto both outer sides of the pita pockets (don't cut them), stacking them as you go so they can share their oil. Next, lay the pita pockets on the grill for about 3 minutes per side, flipping once, until they start to puff up (if they are fresh enough) and are lightly browned in spots. Watch them carefully so they don't burn. Fold one pita pocket around each sausage, topping the sausage with the onions and peppers, and feta cheese (optional). Serve with Grilled or Broiled Asparagus Preheat the grill or broiler. Trim the ends of the asparagus spears and lay them in a flat dish. In a small bowl, combine the olive oil, garlic, salt and lemon pepper seasoning. Drizzle the oil mixture over the asparagus and stir them to coat. Grill them on a vegetable or fish grilling tray or broil them on a baking sheet for 10 - 15 minutes, flipping once, until they are tender.