Chicken Souvlaki

Κοτόπουλο Σουβλάκι

Serves:
4 people
Prep time:
10 minutes
Cook time:
30 minutes

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?

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

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  1. Cut fillets in half and lay flat in a large tupperware container
  2. Sprinkle over chicken thighs making sure there is even coverage
  3. Grate 2 peeled , and mince 6 cloves of finely. Mix it in with the chicken
  4. Pour the over the chicken and mix it through
  5. Combine and and then pour over the chicken, making sure it's completely mixed through
  6. Let chicken marinate for at least an hour, you can marinate overnight if you have the time
  7. Pack chicken thighs onto a skewer. Refer to Lamb Souvlaki recipe on the previous page for packing instructions
  8. Once the chicken has finished marinating, begin cooking the chicken over coals on a high heat (close to coals), then as it browns, reduce heat (lift further away from coals)
  9. As usual, while you’re cooking don’t forget to set some bits aside for the chef and their assistants to test

From Yiayia's Fridge · page 59