Chicken souvlaki

Chicken souvlaki

By
From
The Islands of Greece
Makes
4 souvlaki wraps
Photographer
Steven Joyce

The word souvlaki simply means to cook something on a skewer, something Greek cooks have been doing for thousands of years: cooking skewers were found during excavations on Santorini which date back to the seventeenth century BC. They can be made with pork, beef, lamb, chicken or even vegetables. I love to make them with chicken and plenty of tzatziki and red onion.

When rolling up a wrap, fold the bottom of the flatbread up slightly, to stop the filling falling out, then roll in from the sides.

Chicken and marinade

Ingredients

Quantity Ingredient
300g skinless chicken breasts
1 teaspoon sweet paprika
1 teaspoon dried greek oregano
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon red wine vinegar
salt
freshly ground black pepper
1 tablespoon olive oil

Souvlaki

Quantity Ingredient
a little olive oil
1/2 courgette, shaved or sliced into thin strips
4 Flatbreads
Tzatziki
1/2 red onion, finely sliced

Method

  1. Place the chicken in a bowl with all the other marinade ingredients. Cover and leave in the fridge for at least 2 hours, preferably overnight.
  2. Preheat the grill (broiler) to maximum. Thread the meat on to metal skewers, then grill for 3–5 minutes each side, until cooked through.
  3. Meanwhile, heat a griddle or frying pan over a high heat with a little oil. Griddle the courgette until just beginning to brown, just a minute or 2. Stack each flatbread with tzatziki, chicken, courgette and a little onion. Roll up and eat immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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