Perfect Chicken Souvlaki
Felicity Cloake’s Greek chicken souvlaki — marinated chicken thighs grilled on skewers and served in flatbreads with a fresh cabbage and tomato salad.
Ingredients
- 8 skinless, boneless chicken thighs
- salt
- 2 unwaxed lemons
- 2 tsp dried oregano
- 2 garlic cloves, peeled and crushed
- oil, to grease
- 2 wedges white or red cabbage (optional)
- 1/2 red onion
- 2 ripe tomatoes
- 1 cucumber
- 4 flatbreads or similar
- chilli sauce of your choice
- tzatziki, to serve (optional)
Instructions
- Cut the chicken into roughly 3cm cubes.
- Put on a plate or shallow bowl and lightly sprinkle with salt, turning so it’s evenly distributed.
- Zest the lemons and mix the zest with the oregano, crushed garlic and 2 tbsp oil, then stir into the chicken.
- Cover and leave, preferably at room temperature, for 30 minutes.
- Light the barbecue if using (if using a griddle pan, oil it lightly and heat over a high flame just before cooking).
- Meanwhile, if serving the cabbage, finely shred it and sprinkle lightly with salt. Peel and finely slice the onion and squeeze over the lemon juice. Leave both to sit.
- Thread the chicken onto metal skewers, pushing the pieces together.
- Lay on the grill and cook for 15-18 minutes, turning as necessary, until cooked all the way through — take off the heat and rest once done.
- While the chicken is cooking, toss together the cabbage and onion mixtures. Slice the tomatoes into wedges. Cut the cucumber into long halves, scrape out and discard the seeds, then cut into chunky half-moons.
- Sprinkle the flatbreads with water and heat them on the grill or griddle.
- Serve the chicken with the flatbreads and other ingredients to assemble at the table.