Chicken Souvlaki
One of my favourite, light chicken dishes eaten throughout the Mediterranean. Enjoyed either as a starter or part of the main course.
Traditionally referred to as Souvlaki Kotopoulo, the popular Greek fast food (or street snack), consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Very popular and a part of Greek culinary heritage.
I myself am very partial to chicken souvlaki, as I believe the light texture of the chicken blends extremely well with the smooth, enticing flavours from the yoghurt, herbs and garlic. So delicious.
Easy to make and just as easy to devour.
Ingredients
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6 fresh chicken breasts- skin removed
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Marinade
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1 clove of garlic- skinned and crushed
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2 tsp dried oregano
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180g plain yoghurt
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Sea salt
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Freshly ground black pepper
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½ cup finely chopped mint
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Garnish
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Fresh salad of fresh tomatoes, red pepper, parsley and black olives
Instructions
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Prepare wooden skewers:
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01 Soak both ends of wooden skewers for minimum 30 minutes (I hour is best). Drain from water to use.
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Prepare chicken:
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02 Chop chicken into bite size pieces.
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Marinade:
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03 In a bowl, place chicken and all other ingredients. Mix well and cover. Leave to marinade in the fridge overnight or for several hours.
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04 Remove chicken from marinade and thread onto the wooden skewers.
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05 Cook under a hot grill or barbecue.
Notes
This dish can be assembled well in advance; just thread the chicken meat onto skewers, cover and keep chilled until required. I also recommend, as the cooking process is short, to use fresh chicken breasts, as the flesh is more tender and has a much better flavour. Often frozen chicken breasts can be tough and rather bland. If you do not wish to BBQ or grill can bake on a lightly oiled flat tin or dish in a hot oven (180º C) for 15-20 minutes.
