Greek
Chicken Souvlaki
Lemon and oregano chicken skewers off a hot grill, with cool tzatziki to go alongside. The marinade does almost all of the work.
- Time
- 30 mins + marinating
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Mix the lemon juice, olive oil, half the garlic, the oregano, salt and pepper. Toss the chicken through it.
- 02
Marinate for at least 1 hour, or overnight in the fridge for much better results.
- 03
Soak the wooden skewers in water for 20 minutes so they do not burn.
- 04
Make the tzatziki: combine the yoghurt, squeezed cucumber, remaining garlic, dill and a pinch of salt. Chill until needed.
- 05
Thread the chicken onto skewers, leaving a small gap between pieces so the heat can get around them.
- 06
Grill over high heat for 10 to 12 minutes, turning every few minutes, until charred at the edges and cooked through.
- 07
Rest 5 minutes, then serve in warm pita with the tzatziki, tomato and red onion.
Cooking Tips
- Marinate overnight if you can. An hour works, but the lemon and oregano need time to get in.
- Keep the grill at a steady medium - the marinade's sugars catch quickly over a fierce fire.
Ingredient Substitutions
- Chicken thigh stays juicier than breast on a grill.
- Greek yoghurt makes the tzatziki; thick natural yoghurt strained through a cloth also works.
What to Serve With It
- Serve in warm pita with tzatziki, tomato and red onion.
Storage and Reheating
- Cooked skewers keep 3 days. The tzatziki keeps 3 days and gets sharper.
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