Chicken Souvlaki
The Dish
Chicken Souvlaki
Best for: Lunch, Dinner
Serves: 4
Prep time: 10 mins (marinade for as long as possible - overnight is best)
Cook time: 10-12 mins
BBQ’d chicken skews is something that will always go down well. The vegetables start to char and caramelise slightly adding that little hit of sweetness to the chicken, which works so well.
This will also work perfect with a meaty fish such a swordfish or king fish.
The Recipe
Step 1
Diced the chicken breasts into chunks, around 3cm squared.
Step 2
Mix all the ingredients for marinade in a bowl apart from the oil.
Add the chicken to the marinade and mix well for an even coating. Now add the oil to the chicken - the reason for doing this is that the oil creates a seal between the meat and the marinade. You want the marinade to seep into the meat, and then the oil to create a seal on top of that.
Cover and leave in the fridge for a couple hours - overnight if you can.
Step 3
Remove your meat out the fridge about 20mins before cooking to ensure the meat it not cold when it hits the heat. Season your meat now with salt and pepper. It’s important not to add salt earlier as it is destructive to the meat fibres.
Step 4
Assemble your skews, you can do this process as soon as you have added the marinade to the chicken to get it out the way.
Cut the veg into equal sized chunks as your chicken and alternate a piece of chicken with a piece of veg.
Step 4
BBQ’ing is best here, but you can use a pan. Cook the skews on a high heat for around 10-12 mins until the chicken is cooked and starting to charr. Ensure to keep rotating your skews for an even cook.
Step 5
Serve with homemade flatbread - recipe for these can be found on ‘sides.’
INGREDIENTS
4 chicken breasts
4 tbsp plain Yoghurt (can use almond yoghurt if dairy free)
2 tsp ground Cumin
2 tsp dried oregano
2 tsp dried mint
5 cloves garlic – minced
Juice of a Lemon and zest
2 tbsp Olive oil
For the skews
1 red pepper
1 green pepper
1 red onion
