This is another really simple dish that is so easy to put together. Regarded as a fast food in Greece, it's traditionally made with pork, but in this recipe I've used chicken breast.
Authentic souvlaki is made with just a handful of ingredients - olive oil, lemon, garlic and oregano. The key is to leave the meat to marinade for 30 minutes to 1 hour before cooking on a very hot griddle or BBQ.
I've used boneless chicken thighs for these kebabs, but sometimes I flatten chicken breasts and then pop them on the griddle whole, once they have marinated (see final image).
However you make them, they are delicious served with tzatziki and pitas, but also really good served with Greek fries and salad!
Makes 6 kebabs
4 boneless chicken thigh
3 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
2 cloves of garlic
1 tablespoon of dried oregano
Seasoning
- Soak the wooden skewers if using.
- Remove any excess fat etc from the chicken thighs, then cut each thigh into 4 wide strips.
- Juice the lemon.
- Peel and crush the garlic.
- Place the chicken breasts in a Tupperware dish and add the remaining ingredients. Stir (or mix with your hands) to combine.
- Place in the fridge for 30 minutes to 1 hour to marinate.
- Thread the chicken strips onto the skewers by threading them lengthways and skewering them twice. Don't bunch up the chicken, or it won't cook very well.
- Heat a griddle pan (or BBQ) until very hot.
- Griddle the chicken skewers for 10-15 minutes, turning every 3-4 minutes, until the meat is charred on all sides. To check if the chicken is cooked, it's best to use a meat thermometer, which should read 74 in the thickest part of the meat.
