Recipes
Greek Chicken Souvlaki Recipe
When it comes to barbecuing, people panic about serving undercooked chicken and are inclined to overcook it. The secret is to cook by temperature, not by time. (Zolpidem) Chicken is cooked when the internal temperature in the thickest part is 75°C. Think “75, staying alive”!
Chicken Souvlaki is classic Greek street food. A bit like a kebab, it’s chicken in pita bread, with tzatziki, a delicious yoghurt and cucumber sauce.
It’s a real crowd-pleaser according to Mark Doe, our certified by Weber chef, who cooked it live last Saturday. Check out the video on Instagram or Facebook.
BBQ Chicken Souvlaki – Serves 4
4 chicken fillets, cut in half lengthways
4 pita bread
For the Marinade
4 tbsp olive oil
2 tsp dried oregano
1 tsp dried mint
1 tsp ground cumin
1 tsp coriander
1 tsp sweet paprika
½ tsp ground cinnamon
zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
4 garlic cloves, crushed
For the Tzatziki
½ cucumber
200g Greek yogurt
small bunch mint, finely chopped
1 small garlic clove, crushed
juice ½ lemon
To Serve
1 baby gem lettuce
4 tomatoes, seeds removed, chopped
1 red onion, halved and thinly sliced
Method
- Marinade the chicken for 2-3 hours in the marinade.
- Place all the ingredients for the tzatziki in a bowl and mix well.
- Grill the chicken on the Barbecue for 3-4 minutes on each side until cooked through.
- Heat the pita bread on the Barbecue
- Fill the pita bread with chicken, lettuce, tomato, and red onion. Serve with Tzatziki
Mark Doe – Weber Certified Chef
Comments are closed