Chicken Souvlaki

Method

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1. Whisk the olive oil, lemon juice and zest, garlic, oregano, paprika, vinegar, salt and pepper together.

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2. Toss the chicken through and marinate, covered, in the fridge for 2 to 4 hours. Do not exceed 6 hours.

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3. Thread the cubes onto skewers, packing them snugly but not crushed, and let them come to room temperature for 20 minutes.

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4. Heat a griddle pan or barbecue until very hot. Shake the excess marinade off the skewers — dripping oil causes flare-ups.

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5. Grill for 10 to 12 minutes, turning every 3 minutes, until charred in patches and cooked to 74°C in the centre.

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6. Rest the skewers for 5 minutes while you warm the pitas on the grill for 30 seconds a side.

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7. Slide the chicken off the skewers into the pitas with tzatziki, tomato, red onion and parsley, and squeeze over more lemon.

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Chef’s Tips

• Thighs, not breasts. Souvlaki needs the fat to survive the fierce heat of a grill.
• Leave a small gap between cubes so the heat can reach every surface and char it.
• A final squeeze of lemon over the cooked meat lifts everything.

Pairing Suggestions

• A cold Greek lager or an Assyrtiko
• Serve with Greek salad and chips, as they do in Athens
• Finish with baklava

Storage & Reheating

Cooked chicken keeps 3 days refrigerated and is excellent cold in salads. Reheat briefly in a hot pan.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.