bohemianwanderer – This chicken souvlaki recipe combines marinated chicken thighs with lemon, oregano, garlic and fresh vegetables. It requires 15 minutes of preparation, 30 minutes of marinating and around 15 minutes of cooking. The recipe serves two people and can easily be doubled for a larger meal.
Four skinless, boneless chicken thighs form the main ingredient. The chicken is cut into pieces measuring approximately 3cm each before being seasoned. Salt is added lightly to help season the meat evenly before the marinade is prepared.
The marinade uses the zest of one unwaxed lemon, one teaspoon of dried oregano and one crushed garlic clove. Add one tablespoon of oil to help coat the chicken. This combination gives the chicken citrus, herbal and savoury flavours.
First, place the chicken pieces on a plate or in a shallow bowl. Sprinkle them lightly with salt, then turn the pieces to distribute the seasoning evenly. Zest the lemon, then combine the zest with the oregano, crushed garlic and one tablespoon of oil.
Stir the marinade into the chicken until it coats every piece evenly. Cover the chicken and let it marinate for 30 minutes. Keep it at room temperature unless the weather is particularly warm.
Prepare the barbecue during the marinating period if you plan to use one. Alternatively, use a griddle pan as the cooking surface. Lightly oil the griddle and heat it over a high flame shortly before the chicken is ready.
Prepare several fresh ingredients while the chicken marinates. Finely shred a wedge of white or red cabbage if desired. Lightly salt the cabbage, then set it aside to soften slightly.
Peel and finely slice a quarter of a red onion. Squeeze lemon juice over the onion to give it a sharper and fresher flavour. Keep the cabbage and onion separate until the chicken starts cooking.
Grilled Chicken Souvlaki Served With Pitta, Tzatziki and Fresh Salad
Once the chicken finishes marinating, thread the pieces onto metal skewers. Push the chicken pieces together along the skewers to help them maintain their shape during grilling. Place the skewers directly on the prepared grill.
Cook the chicken for approximately 15 to 18 minutes. Turn the skewers as needed to cook the chicken evenly on all sides. Make sure you cook the meat completely before serving.
Adjust the cooking time according to the size of the chicken pieces and the grill’s heat. Check the chicken carefully toward the end of the cooking period. Once it cooks through, remove the skewers from the heat and let them rest.
While the chicken cooks, combine the prepared cabbage and onion. This mixture creates a simple, fresh accompaniment for the grilled chicken. Toss the vegetables together shortly before serving.
Cut one ripe tomato into wedges for the plate. Prepare approximately one-sixth of a cucumber for the meal. First, cut the cucumber lengthwise into two pieces.
Scrape out and discard the seeds, then cut the cucumber into chunky half-moons. Removing the seeds helps create a firmer texture and prevents excess moisture from entering the final dish. Set the prepared cucumber aside with the other vegetables.
Serve two pitta breads or similar flatbreads alongside the chicken. The bread provides a base for the grilled meat and fresh vegetables. Warm the pitta before serving if desired.
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Chilli sauce provides heat according to personal preference. Tzatziki is also served alongside the chicken, adding a cool and creamy element to the meal. The combination balances the lemony chicken and fresh vegetables.
The finished souvlaki can be assembled by placing the grilled chicken, vegetables and sauces inside the pitta. The cabbage and onion mixture adds crunch, while tomato and cucumber provide freshness. Tzatziki brings additional creaminess, while chilli sauce adds heat.
The recipe offers a straightforward way to prepare homemade souvlaki without complicated ingredients. The 30-minute marinade gives the chicken time to absorb the lemon, oregano and garlic. Grilling then creates a flavorful exterior while keeping the chicken tender.
