Felicity Cloake explores the nuances of chicken souvlaki, Greece's beloved street food, testing various marinades and cooking techniques to achieve smoky, juicy skewers. The article includes a detailed recipe and recommendations for accompaniments.
The Meat: Thigh vs. Breast
Chicken thigh is preferred for its higher fat content, which keeps the meat juicier when grilled. Chunks of about 3cm are ideal to ensure even cooking without burning. Using a combination of thigh and breast is possible, but skewers should be separate due to different cooking times.
The Marinade: Key to Flavor and Tenderness
Cloake tests several marinades. A yoghurt-based marinade with garlic, lemon zest, and olive oil tenderizes the chicken in just 30 minutes. An acidic marinade can dry out the meat, while a brine may cause a rubbery texture. Her preferred marinade uses salt, garlic, oregano, lemon zest, and olive oil, marinated for half an hour.
Cooking Methods: Charcoal, Griddle, or Oven
Charcoal grilling is ideal, but a hot griddle pan is a good alternative. Stuart Ralston's method of roasting skewers upright in an onion in the oven replicates a vertical rotisserie effect. Metal skewers are recommended for better heat conduction.
Accompaniments: Pitta, Tzatziki, and More
In Athens, souvlaki is served in fluffy pitta with salad and sauces. Tzatziki is a classic choice, but other options include hummus, honey-mustard yoghurt sauce, tomatoes, cucumber, shredded cabbage, feta, pickled chillies, and chilli sauce.
Perfect Chicken Souvlaki Recipe
Prep: 15 min | Marinate: 30 min | Cook: 15 min | Serves: 2 (easily doubled)
Ingredients: 4 skinless, boneless chicken thighs, salt, 1 unwaxed lemon, 1 tsp dried oregano, 1 garlic clove (crushed), oil, 1 wedge white or red cabbage (optional), 1/4 red onion, 1 ripe tomato, 1/6 cucumber, 2 pitta breads, chilli sauce, tzatziki (optional).
Method: Cut chicken into 3cm cubes, lightly salt, then mix with lemon zest, oregano, garlic, and 1 tbsp oil. Marinate 30 minutes. If using cabbage, shred and salt; slice onion and squeeze lemon juice over. Thread chicken onto metal skewers. Grill over charcoal or on a hot griddle pan for 15-18 minutes, turning, until cooked through. Rest. Meanwhile, toss cabbage and onion, slice tomato, and prepare cucumber. Sprinkle pittas with water and warm on grill. Serve with accompaniments.
