David found this delicious chicken souvlaki recipe on the BBC Good Food website after doing an online search for mediterranean chicken kebabs. The recipe on the website also gives instructions on making pitta bread, but we've just taken the ingredients and instructions for the chicken and marinade. David cooks the chicken on the BBQ and I've also noted instructions for cooking it under the grill too...just in case the weather isn't kind!
We ended up making this 3 times in June...it's THAT good! Once over the Queen's Jubilee weekend when my eldest stepson Cameron and his girlfriend Esther came to visit. Then again a week later when our mums and my stepdad came for lunch...they loved it too! And again to use up flatbreads and kebab bread we had left...no complaints from us!!
The end result is chicken that is full of flavour from the herbs and spices...and if you can marinade it for as long as possible (up to 48 hours), it's sooooo tender!!
We LOVE it...hope you do too!!
Tips
- If using wooden skewers, remember to soak them in cold water for at least 30 minutes so that they don’t burn.
- This chicken souvlaki recipe is easily adapted if you’re cooking for less or more people.
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How to make this Chicken Souvlaki
Ingredients
- 12 skinless boneless chicken thighs
For the marinade:
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried mint
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp sweet paprika
- zest and juice of 1 lemon
- 4 garlic cloves, crushed
- 1 tsp salt
- freshly ground black pepper
To serve (optional):
- flatbreads, kebab bread or pitta breads – lightly toasted
- houmous – shop bought or homemade
- tzatziki
- salad leaves or lettuce, shredded
- garlic mayonnaise
- chilli sauce (I like Sriracha)
Instructions
- Tip the chicken into a large plastic bowl or sandwich bag and add the marinade ingredients, along with plenty of freshly ground black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hours, or up to 48 hours if you have time.
- Heat the BBQ to high. Remove the chicken from the fridge and thread the thighs onto metal or wooden skewers (see Tips) lengthways, leaving a small gap (about 1cm between each thigh) to ensure they cook evenly. You should manage to fit 2 or 3 thighs onto each skewer depending on their length.
- Place the chicken on the hot BBQ and cook for 12 minutes, turning halfway through cooking. I use a Thermapen to check they’re cooked to 74C. Remove from the BBQ and rest for 5 minutes.
- Serve the thighs whole or cut into pieces and serve in bowl for everyone to help themselves. Enjoy with your choice of bread, dips, salad and sauces.
To cook under the grill:
- Heat the grill to its highest setting. Line a roasting tin with foil and use 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers.
- Put the chicken under the hot grill and cook for 15 to 20 minutes, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from under the grill and rest for 5 minutes.
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Chicken Souvlaki
Equipment
Ingredients
- 12 skinless boneless chicken thighs
For the marinade:
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried mint
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp sweet paprika
- zest and juice of 1 lemon
- 4 garlic cloves crushed
- 1 tsp salt
- freshly ground black pepper
To serve (optional):
- flatbreads, kebab bread or pitta breads lightly toasted
- houmous – shop bought or homemade
- tzatziki
- salad leaves or lettuce shredded
- garlic mayonnaise
- chilli sauce (I like Sriracha)
Instructions
- Tip the chicken into a large plastic bowl or sandwich bag and add the marinade ingredients, along with plenty of freshly ground black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hours, or up to 48 hours if you have time.
- Heat the BBQ to high. Remove the chicken from the fridge and thread the thighs onto metal or wooden skewers (see Notes) lengthways, leaving a small gap (about 1cm between each thigh) to ensure they cook evenly. You should manage to fit 2 or 3 thighs onto each skewer depending on their length.
- Place the chicken on the hot BBQ and cook for 12 minutes, turning halfway through cooking. I use a Thermapen to check they’re cooked to 74C. Remove from the BBQ and rest for 5 minutes.
- Serve the thighs whole or cut into pieces and serve in bowl for everyone to help themselves. Enjoy with your choice of bread, dips, salad and sauces.
To cook under the grill:
- Heat the grill to its highest setting. Line a roasting tin with foil and use 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers.
- Put the chicken under the hot grill and cook for 15 to 20 minutes, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from under the grill and rest for 5 minutes.
Notes
- If using wooden skewers, remember to soak them in cold water for at least 30 minutes so that they don’t burn.
- This chicken souvlaki recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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