How To make Nicholas' Souvlaki

Chicken Souvlaki on Cypriot BBQ (chicken kebabs) by Theo Michaels - Greek BBQ

Chicken Souvlaki cooked on a traditional Cypriot BBQ. Delicious Greek Chicken Kebabs (also known as Chicken Souvlaki) the ultimate BBQ food!

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My chicken souvlaki recipe couldn’t be easier and comes with a smoky flavour that works great on the BBQ. Souvlaki is Greek for small pieces of meat cooked on small skewers and my chicken souvlaki is smoky, charred on the outside and moist on the inside.

Whether you want to call them chicken souvlaki, chicken skewers, or chicken kebabs (or chicken kabobs) it all equals the same thing; chicken cooked quickly over charcoal on a skewer. The great thing about cooking food this way is not only does it cook quick, but there are literally dozens of souvlaki combinations; whether it be pork souvlaki, fish, meat, vegetables or even fruit.

Mixed Souvlaki by Theo Michaels
The trick with most souvlaki recipes is to cook the meat or fish over a high heat on a rotisserie. As the chunks of food are usually a couple of inches square (give or take) they sear quick to give some lovely caramalization to the outside and just cooked in the middle to keep it moist.

The biggest mistake people make is overcooking souvlaki or kebabs – the charcoal is HOT! The food is small – usually 10 minutes is enough.

But the cool thing is you can make lots of different varieties

Anyway, lets check out my chicken souvlaki recipe (I’ll be putting up the recipes for all the skewers you can see soon!).

Chicken Souvlaki Ingredients:

2 chicken breasts cut into 2 inch cubes

Juice and zest half lemon

1 clove garlic finely chopped

Pinch sea salt & pepper

2 tbl olive oil

1/2 tbl smoked paprika

Chicken Souvlaki Method:

Add all the ingredients together in a bowl and give it a good mix to combine everything. You can leave this for a couple of hours to infuse or just get on with it!

Add each piece of chicken to a small skewer pushing each one on so they are touching but not crowded. For any thin pieces of chicken you may need to fold the piece to skewer it.

Place the skewers over the charcoal, turn on the motor and let them turn.

You will want to check them after about 6 or 7 minutes as depending on the size of your chicken and heat of your coals they will be done really quickly.

The easiest way to see if they are done is to turn off the rotiesserie, take a knife and just slice into one of the chicken pieces. If it is pink leave it for another couple of minutes. But as soon as it is cooked through remove from the heat.

I can’t emphasise this enough.

Chicken breast is incredibly lean and can dry out if you leave it on too long. When I say too long I mean a couple of minutes. So keep an eye on them and as soon as they are done whip them off!

If you do, you are rewarded with succulent pieces of chicken, slightly charred on the outside, moist on the inside and perfect to dive into!

Goes well with a soft wrap, drizzle of Greek yoghurt, sprinkle of onions and tomatoes.. enjoy!

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How to cook Greek Souvlaki with Tsatziki

How to cook Greek Souvlaki with Tsatziki
Greek Souvlaki with Tsatziki
Ingredients
1.5 lb / 750 g chicken thigh fillets (or breast), cut into 1/2.5cm pieces
2 tbsp olive oil
1/4 cup lemon juice
3 garlic cloves , minced
2 tbsp dried oregano
1/2 - 3/4 tsp salt
Black pepper
1 tbsp olive oil
Flatbreads / wraps / pita bread
Lettuce
Tomato slices
TZATZIKI
2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
1 1/4 cups / 300 g plain Greek yoghurt
2 tsp white wine vinegar (or red wine or apple cider vinegar)
1 tbsp lemon juice
1/2 garlic clove , minced
1 tbsp extra virgin olive oil (or more if you want richer)
1/2 tsp salt
Black pepper
Directions
Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
Thread chicken onto 8 skewers.
Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.

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