Chicken Souvlaki with Tzatziki Sauce2018-07-05
- Servings : 2
- Prep Time : 15m
- Cook Time : 17m
Chicken Souvlaki with Tzatziki Sauce.
Chicken Souvlaki a very popular dish found all over Greece. Following a recent holiday in Cephalonia I enjoyed it so much I have replicated it here.
The recipe I have given here is enough to serve two people as a main course.
These juicy skewers of chicken are perfect for a BBQ party, make lots they go down a storm.
Traditionally they are served with pitta breads and Tzatziki dip. In most restaurants I visited it also arrived with rice.
I prefer to use skinless boneless chicken thighs for this, the darker meat is more juicy and tender. However, you can use chicken breast if you prefer.
At home I found it worked better with garlic and tomato couscous, good old Ainsley Harriott! and a fresh crisp Greek salad dressed with the garlic and oregano vinaigrette.
My recipe for the Tzatziki is here. This version has a little twist to balance out the sharpness of the yoghurt and vinegar.
It is a simple dish to make, I prefer to grill these tender pieces of chicken thigh on the BBQ. You can also cook these under a very hot grill.
The chicken needs to be prepared and marinated a day ahead.
- 6 Chicken thighs skinless and boneless.
- 1/2 Of a cup of garlic and oregano vinaigrette (link to recipe in description above)
- Tzatziki dip (link to recipe in description above)
- Pitta breads.
Cut each chicken thigh into 4. See image in the slider above.
Place the chicken thighs into a ziplock bag and add the garlic and oregano marinade. Massage gently into the chicken and refrigerate overnight.
Thread to chicken thighs onto BBQ skewers and set aside in the fridge while you light the BBQ and get it hot. Or preheat oven grill to high heat. Once the BBQ is screaming hot, place the skewers of chicken on a rack over direct heat, cook for around 12-15 minutes turning frequently to prevent burning or until cooked through.
If you are cooking these under the grill in the oven, place on a shallow roasting tin, cook under the hot grill turning chicken to prevent burning for around 15-18 minutes or until cooked through.
Warm through your pitta breads, cut into 4 and serve with the Tzatziki on the side.