Mains
Chicken Souvlaki
Kοτόπουλο Σουβλάκι
Often cooked in tandem with lamb souvlaki, Jim's chicken souvlaki has been a steady riser in the favourites list for the Demetriou and Kissonergis families in recent years. When the two types of souvlaki meat are served and eaten side-by-side, there will almost certainly be a dinner table discussion about which is better... will the chicken or the lamb be the winner today?
Main
Ingredients
- 1.5kg chicken thighs
- (or 300-400g chicken thighs per
- person)
- 1 tablespoon salt
- 2 brown onions, peeled and grated
- 6 garlic cloves, minced
- 350g passata
- 2 tablespoons dry sweet basil
- ½ tablespoon oregano
Method
- Cut chicken thigh fillets in half and lay flat in a large tupperware container
- Sprinkle salt over chicken thighs, making sure there is even coverage, and mix in the onion and garlic
- Pour the passata over the chicken and mix it through
- Combine dry sweet basil and oregano and then pour over the chicken, making sure it's completely mixed through
- Let chicken marinate for at least an hour. You can marinate overnight if you have the time
- Once the chicken has finished marinating, pack the chicken thighs onto a skewer. Because chicken is softer than lamb, make sure to pack the chicken tightly between the packing discs at either end of the skewer. You can find these at any place that sells BBQ accessories
- Cook the chicken over coals on a high heat for about 20 minutes (close to coals). This crisps up the outside and seals in the juicy goodness. Then after it's crisped up, reduce the heat (lift further away from coals). When its nearly cooked, slice off the extra dangling bits around the edge that are beginning to get really crispy. Not only does this make the skewer more even and more consistent to cook through, it saves the edges from burning and gives your assistant chefs the first taste of the meat. Some would say this is the best part