What To Know
- Pan-frying gives the chicken a crispy exterior and a tender, juicy interior.
- It’s a quick and easy cooking method that produces flavorful souvlaki without the need for a grill or skewers.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Yes, you can pan fry chicken souvlaki, and it’s a fantastic way to enjoy this delicious Greek dish. Pan-frying gives the chicken a crispy exterior and a tender, juicy interior. It’s a quick and easy cooking method that produces flavorful souvlaki without the need for a grill or skewers.
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pita bread or tortillas, for serving
Step-by-Step Instructions:
1. Marinate the Chicken: In a large bowl, combine the chicken, olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Heat the Pan: Heat a large skillet or griddle over medium heat.
3. Drain and Season the Chicken: Remove the chicken from the marinade and discard the marinade. Season the chicken with additional salt and pepper to taste.
4. Cook the Chicken: Add the chicken to the hot pan and cook for 5-7 minutes per side, or until cooked through. The internal temperature should reach 165°F (74°C).
5. Serve and Enjoy: Serve the pan-fried chicken souvlaki on pita bread or tortillas with your favorite toppings, such as tomatoes, onions, cucumbers, feta cheese, and tzatziki sauce.
Tips for Pan-Frying Chicken Souvlaki:
- Use a large skillet or griddle to prevent overcrowding and ensure even cooking.
- Don’t overcrowd the pan; cook the chicken in batches if necessary.
- Cook the chicken over medium heat to prevent burning.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Variations:
- Use different marinades: Experiment with different marinades, such as yogurt-based marinades or marinades with herbs and spices like rosemary, basil, or cumin.
- Add vegetables: Add vegetables to the pan while cooking the chicken, such as bell peppers, onions, or zucchini.
- Make skewers: If you prefer, you can thread the chicken onto skewers before pan-frying.
Accompaniments:
- Pita bread or tortillas: Serve the souvlaki on warm pita bread or tortillas for a traditional presentation.
- Tzatziki sauce: This creamy cucumber-yogurt sauce is a classic accompaniment to chicken souvlaki.
- Tomatoes and onions: Add chopped tomatoes and onions for a fresh and flavorful topping.
- Feta cheese: Crumbled feta cheese adds a salty and tangy flavor to the souvlaki.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs instead of breasts. They will take slightly longer to cook, so adjust the cooking time as needed.
Q: Can I make the souvlaki ahead of time?
A: Yes, you can marinate the chicken for up to overnight. Simply cook the souvlaki when you’re ready to serve.
Q: How can I store leftover souvlaki?
A: Store leftover souvlaki in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven before serving.
