Chicken Souvlaki

Ingredients

• For the marinade:
• 1kg boneless, skinless chicken thighs or breasts, cut into 3cm cubes
• 100ml extra virgin olive oil
• Juice of 2 large lemons
• Zest of 1 lemon
• 4 cloves garlic, minced
• 2 tbsp dried oregano (Greek oregano if possible)
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp sweet paprika
• ½ tsp dried thyme
• For serving:
• Warm pitta breads
• Tzatziki sauce
• Sliced tomatoes
• Sliced red onion
• Fresh parsley
• Lemon wedges
• Metal or wooden skewers (if wooden, soak for 30 minutes)

Method

1. Cut the chicken into evenly sized 3cm cubes - uniform pieces ensure even cooking. If using chicken breasts, cut slightly larger pieces as they can dry out faster than thighs. Pat the chicken dry with kitchen paper.

2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, pepper, paprika, and thyme. The marinade should be fragrant and well combined. Greek oregano has a more intense flavour than regular oregano - if you can find it, use it.

3. Add the chicken cubes to the marinade and toss thoroughly to ensure every piece is well coated. Cover the bowl with cling film and refrigerate for at least 2 hours, but ideally overnight. The longer marinating time allows the lemon and herbs to penetrate the meat, making it incredibly tender and flavourful. Turn the chicken occasionally if marinating for more than a few hours.

4. When ready to cook, remove the chicken from the refrigerator 30 minutes before grilling to bring it to room temperature - this helps it cook more evenly. Thread the chicken pieces onto skewers, leaving a small gap between each piece to allow heat circulation. Don't pack them too tightly or the centres won't cook properly.

5. Preheat your grill to medium-high heat (about 200°C). If using a barbecue, wait until the coals are white and glowing. If using wooden skewers, ensure they've been soaked in water for at least 30 minutes to prevent burning.

6. Brush the grill grates with a little oil to prevent sticking. Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and nice char marks on all sides. The chicken is done when it's golden brown with slightly charred edges and the juices run clear when pierced. Use a meat thermometer if you have one - internal temperature should reach 75°C.

7. Remove from the grill and let the skewers rest for 3-4 minutes. This allows the juices to redistribute through the meat. Squeeze fresh lemon juice over the hot skewers - it will sizzle and add a final burst of flavour.

8. Serve immediately with warm pitta bread, a generous dollop of tzatziki, sliced tomatoes, red onion, and fresh parsley. Traditional Greek style is to slide the chicken off the skewer into the pitta, add your accompaniments, wrap it up, and eat with your hands. Alternatively, serve on a platter with rice or Greek salad for a more formal meal. Any leftovers are delicious cold in salads the next day.