CHICKEN SOUVLAKI WITH TZATZIKI

This was a good recipe recipe, but to be honest, I expected it to be more flavoursome. I marinated the chicken for about 4 hours. Combined with the tzatziki, it helped to increase the flavour of the dish. I have to admit it, I didn't season the skewers before cooking them. I thought there was enough salt already on the marinade. Perhaps a bit more of salt and pepper would have lifted the flavours. Still a very pleasant recipe that I'm going to make again.

This recipe need marinating time - minimum 1 hour. 

INGREDIENTS
8 boneless chicken thighs, cut into 2.5 cm cubes
salt and pepper
lemon wedges, to serve
Marinade
3 Tbsp extra virgin olive oil
zest and juice of 1 lemon
1 Tbsp crushed garlic
1 Tbsp red wine vinegar
1 tsp honey
1 tsp dried thyme
1 1/2 tsp dried oregano
1 tsp ground cumin
1/2 tsp sweet paprika
salt and pepper
Tzatziki
1/2 Lebanese cucumber, grated
200g Greek yoghurt
1 Tbsp extra virgin olive oil
1 Tbsp finely chopped mint leaves
1 tsp finely chopped dill fronds
1 garlic clove, crushed
1 tsp lemon juice, or to taste

METHOD:
Combine all the marinade ingredients in a large bowl, season with salt and pepper and mix well.
Add the chicken to the marinade and toss until thoroughly coated. Cover and place in the fridge to marinade for at least 1-2 hours.

Combine the tzatziki ingredients in a bowl, season with salt and mix well. Cover and place in the fridge until ready to use.

If you are using bamboo skewers, soak 8 skewers in cold water for 20 minutes. Drain.
Thread the marinated chicken onto the prepared skewers, about 4-5 pieces per skewer, and season with salt and pepper.

Heat a BBQ grill plate to medium-hot or a large char-grill pan over medium-high heat. Brush with a little oil and cook the chicken, turning occasionally, for 10-12 minutes or until cooked through.

To serve, arrange the chicken souvlaki skewers on a platter and serve with the tzatziki and lemon wedges.

It is beautiful to serve with a Greek or any other salad. Click here for some ideas.