Greek Chicken Souvlaki Kebab Recipe

Greek chicken souvlaki skewers served with pourgouri bulgur and a yoghurt sauce.

Greek Chicken Souvlaki Kebab Recipe

Greek souvlaki are gloriously simple and delicious kebabs. This version uses chicken breast that has been marinated in olive oil, red wine vinegar, herbs and garlic before being quickly grilled or griddled.

Course Main Course

Cuisine Anglo Greek

Keyword chicken souvlaki, Greek chicken kebabs, greek chicken skewers, greek chicken souvlaki

Prep Time 15

Cook Time 7

Marinade Time 30

Total Time 52

Servings Servings

Calories 444kcal

Author Brian Jones

Ingredients

350 g Chicken Breast 12oz
Generous Pinch Coarse Sea Salt

For the Marinade:

50 ml Olive Oil 3 tablespoon + 1 teaspoon
2 tablespoon Red Wine Vinegar
2 Sprigs Fresh Thyme
1 teaspoon Dried Oregano
¼ teaspoon Black Pepper
¼ teaspoon Cumin
3 Garlic Cloves
Lemon Wedges to Serve
Fresh Parsley to Serve

Instructions

If you are using bamboo skewers, soak them in water for 30 minutes prior to cooking.
Add the olive oil, red wine vinegar, dried oregano, black pepper and cumin to a bowl. Pick the leaves from the sprig of thyme and toss them in with the other marinade ingredients.
Peel the garlic cloves and dice them as finely as you can, then toss them into the bowl with the rest of the ingredients and mix to combine.
Cut the chicken breast into 20-25mm (¾-1") dice, add it to the marinade and let it sit for at least 30 minutes, 2-4 hours is the optimal time.
Thread the chicken onto skewers.
Heat a griddle pan over a high heat and when it is hot, season the chicken skewers with a generous pinch of coarse sea salt, then cook the skewers for 3-4 minutes on each side, brushing them with any remaining marinade as you cook them.
Serve with a wedge of lemon, some fresh parsley and your chosen sides.
Ensure that the chicken has reached 73°C or 165°F with a meat thermometer before serving!

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