Chicken Souvlaki

Transport your taste buds to Greece with these spiced kebabs that are packed full of flavour, which only deepens the longer they are left to marinade.

Ingredients

For the marinade:

  • 12 chicken thighs, boneless and skinless
  • 4 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1 lemon, zested and juiced
  • 4 garlic cloves, crushed

For the tzatziki:

  • 1/2 cucumber
  • 200g Greek Yoghurt
  • Small handful of mint, chopped
  • 1 garlic clove, crushed
  • 1/2 lemon, juiced

To serve:

  • Tortilla wraps
  • 1 head of lettuce
  • 4 tomatoes, chopped
  • 1 red onion, thinly sliced

Method

  1. Add the chicken to a bowl along with the marinade ingredients and add 1 tsp salt and a few good twists of black pepper. Mix well, ensuring that the chicken is thoroughly coated, then cover with cling film and transfer to the fridge for at least 3 hours, up to 48 hours.
  2. To make the tzatziki, cut the cucumber in half lengthways and scoop out the seeds. Finely chop, them combine in a bowl with the remaining tzatiki ingredients. Keep chilled until ready to serve.
  3. When the time has come to remove your chicken from the fridge, heat the grill to its highest setting and line a roasting tin with foil. Find 4 metal skewers long enough to sit across the top of the tray with a little space underneath.
  4. Take one thigh and thread it over two skewers, so that is has a skewer through each end of it. Continue threading, leaving a small gap between each thigh. You should be able to fit 6 thighs on each pair of skewers. Rest the skewers on top of the roasting tin and slide under the grill.
  5. Cook for 15-20 minutes, turning halfway through and brushing with any oils that have dripped onto the foil below. Once cooked, remove from the oven and allow to rest for 5 minutes.
  6. Cut through the middle of each pair of skewers, so that you have 4 kebabs and serve with the tortilla wraps, salad and tzatziki.

Image source: Rimma_Bondarenko via Getty images.

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