Spending a few years growing up in Cyprus, Souvlaki was a common part of my diet. We ate out most nights. This was before Cyprus became more commercialised, so it was cheap to eat out.
Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Often served with a flatbread or pitta and also goes great with a Greek salad on the side. This recipe is for Chicken Souvlaki, but can easily use lamb, beef, pork or fish as the main meat with the dish. You can also easily add vegetables if you choose to.
I really like the simplicity of this dish. The marinade is made up of 5 ingredients, most of which will be common ingredients in your kitchen. Mix them together and then leave to marinate overnight. You can reduce the time marinating but doing it overnight helps the chicken absorb the flavours. It also help in the cooking process by keeping your meat moist and reducing the burn potential.
I also purchased some Russian Skewers (£7.99 from Manchester Vacs) which makes the cooking of these even easier. They span the circumference of a 57cm Weber BBQ, so don’t sit on the grill but directly over the coals. I would highly recommend you getting a set of these if you like cooking skewered food on your BBQ. It will really improve the quality of your cook.
To serve, I make a greek salad consisting of lettuce, tomato, cucumber, red onion, oregano, olive oil and feta cheese. I add some greek yogurt to the plate and on occasion serve with either Tzatziki or Houmous. Finally, a pitta or flatbread really finishes this dish off.
I would love to hear what you think of this dish or if you have any tweaks to the recipe that you think improve it.