Summery Chicken Souvlaki
Souvlaki – literally ‘meat on a stick’ - is a simple but super-tasty Greek recipe, featuring marinaded and grilled meat wrapped in soft pita bread and dressed with a cooling tzatziki sauce. We’ve used chicken here; if you enjoy it, why not try our Pork Souvlaki with Tzatziki recipe, too? Makes about 10 skewers.
Method
Light your barbecue, if using, and allow it to reach cooking temperature. Meanwhile, whisk all the marinade ingredients together, then cut the chicken into 2-3cm chunks, put them in a large dish and pour over the marinade. Turn the meat to ensure it is evenly coated, then cover and leave in the fridge for at least 30 minutes. While this is happening, get the tzatziki ready: grate the cucumber with a box grater or in a food processor – if the cucumber holds a lot of water, put it in a sieve and press down to remove some of the moisture – then add to a mixing bowl together with the yoghurt, mint and lemon juice, garlic and olive oil. Season to taste with salt and pepper, mix well to combine, then transfer to a serving bowl and refrigerate until needed.
When the barbecue is ready (if not using a barbecue, heat a griddle pan on a high heat and let it get really hot), lift the chicken pieces out of their marinade and thread them on the skewers without cramming them on too tightly. Place the skewers on the grill or griddle pan and cook for about 10 minutes, turning every so often, until they’ve taken on a nice colour and have cooked right through (any juices should run clear). To serve, carefully push the cooked chicken off each skewer and into a pitta bread, then take to the table together with the chilled bowl of tzatziki and the salad leaves, tomatoes and onions alongside.
