RECIPES / Entrees
In Memory of Mary Kamalay My mom was a fantastic Middle Eastern Cook and loved any kind of grilled chicken. I lost her in 1991, but never stop thinking about her. She was such an strong influence on my cooking. She would have loved the Cuisinart Griddler Grill Centro - it would have made her life so easy - and this recipe. The grill is awesome and does everything it is supposed to do just beautifully. Enjoy!
Chicken Souvlaki
For Kebabs:
4 lbs. boneless, skinless chicken breasts
3-4 Tbs Pensey's Greek Seasoning*
1/2 C Extra Virgin Olive Oil
Note: No extra salt or pepper is necessary

For Sauce:
2 cups Greek yoghurt (preferable)
1 to 2 Tbs Pensey's Greek seasoning (or to taste)
1 Large seedless gourmet cucumber, shredded and "squeeze-drained" of juice
1 tsp fresh lemon juice

Other ingredients:
3-5 Roma tomatoes, seeded and chopped small
1 head iceberg lettuce, shredded
10-12 loaves Greek Pita bread or 5-6 regular large pita pocket loaves cut in half

Favorite Rice pilaf recipe
Greek Salad, if desired

*Available online at or at stores around the country.
For Kebobs:
Cut chicken breast into approx. 1-1/2 inch square pieces. In a large bowl, combine chicken pieces, Greek seasoning and olive oil. Adjust Greek seasoning if you would like more. Toss to coat chicken well. Place seasoned chicken in a zip top bag with all olive oil, seal tight and marinate in the refrigerator for at least four hours or overnight.

Make sauce by combining all sauce ingredients in small bowl, mix until well blended. Cover and chill at least four hours.

Chop tomatoes and shred lettuce' Place each in separate zip top bags and chill until dinner.

To Cook Kebobs:
Turn Griddler Grill Centro to high and heat for 10 minutes. In the meantime, thread chicken pieces onto the 10 skewers that come with the griddle, up to 1-1/2 inches from point of skewer. Discard any remaining marinade. Follow instructions for placing skewers in the Griddler and turn on rotisserie feature. Cook for 25 minutes. When done, if you would like them more brown, carefully remove skewers and place them on the griddle side of the top plate (it will already be very hot.) Turn skewers to finish browning more - it won't take long. Kebabs should still be very moist.

Once chicken is done,remove from skewers and transfer to warm platter and cover with foil. Let rest about 10 minutes. Then grill pita bread just until pliable and slightly brown. Keep warm in basket covered with a clean towel or tortilla warmer.

Serve chicken with sauce, tomatoes and lettuce on side in bowls. Let guests fill Greek bread (or pita pocket halves) with chicken pieces,topped with shredded lettuce and chopped tomatoes, and then sauce. Serve with rice pilaf and Greek salad, if desired. Serves 7-10.

Servings: 7 to 10

Nutritional information per serving

No nutrition information available

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