Our Cookbook

Greek

Chicken souvlaki

Spiced chicken kebabs in pitta with tzatziki and salad.

  • YieldServes 4
  • Prep45m
  • Cook40m
  • Effortweekend

Marinade

  • 12 boneless, skinless chicken thighs
  • 4 tbsp olive oil, plus extra for brushing
  • 2 tsp dried oregano
  • 1 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 0.5 tsp ground cinnamon
  • zest and juice 1 lemon
  • 4 garlic cloves, crushed
  • 1 tsp salt
  • black pepper

Tzatziki

  • 0.5 cucumber
  • 200g Greek yoghurt
  • small bunch mint, finely chopped
  • 1 small garlic clove, crushed
  • juice ½ lemon

To serve

  • 4 pitta breads
    Pitta Wraps make 1× batch

    Ingredients

    • 250g strong white bread flour
    • 7g sachet yeast
    • 1 tsp golden caster sugar
    • 2 tsp olive oil, plus a little for greasing

    Method

    1. Put all the ingredients in a stand mixer and knead for about 10 minutes until the dough is smooth and not sticky.
    2. Let the dough rise an hour to and hour and half depending on ambient temperature.
    3. Divide the dough into 4 portions.
    4. Roll each portion into a circle around 2mm thick on a floured surface. The shape doesn’t have to be exact so long as it can hold filling.
    5. If you have the space, let the rolled out pittas rest for 10 minutes.
    6. Heat a pan on high heat and cook each pitta about 3 minutes per side or until bublly and with some dark brown spots.
    7. Put the cooked pittas on a plate and cover with a teatowel to keep them warm.
    Full recipe
  • 1 butter or round lettuce
  • 4 large tomatoes, seeds removed, chopped
  • 1 red onion, halved and thinly sliced
  • 1 lemon, cut into wedges
  • 4 long metal skewers

Method

  1. Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hours, or up to 48 hours if you have time.
  2. A few hours before you want to eat, make the pitta breads.
  3. To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.
  4. Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin.
  5. Put the chicken under the hot grill and cook for 15 to 20 minutes, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, rest for 5 minutes.
  6. Cut through each pair of skewers to make four kebabs and serve in the warm pittas, with lettuce, tomato, red onion, lemon wedges and tzatziki.

Sub-recipes

Pitta Wraps

2 person

Method

  1. Put all the ingredients in a stand mixer and knead for about 10 minutes until the dough is smooth and not sticky.
  2. Let the dough rise an hour to and hour and half depending on ambient temperature.
  3. Divide the dough into 4 portions.
  4. Roll each portion into a circle around 2mm thick on a floured surface. The shape doesn’t have to be exact so long as it can hold filling.
  5. If you have the space, let the rolled out pittas rest for 10 minutes.
  6. Heat a pan on high heat and cook each pitta about 3 minutes per side or until bublly and with some dark brown spots.
  7. Put the cooked pittas on a plate and cover with a teatowel to keep them warm.

Other versions