Now that the weather is improving I’m starting to long for holiday food – I’m a big fan of Greece, and this recipe has been inspired from many delicious souvlakis eaten abroad. Marinate your chicken overnight for best results, and if weather permits, do these on a barbecue.
2 chicken breasts
1 small courgette
1/2 red onion
1 red pepper
For the marinade
3 tablespoons olive oil
2 teaspoons lemon juice
Handful fresh thyme
Handful fresh rosemary
1 bay leaf
1 clove garlic, crushed
Black pepper to taste
1/2 cayenne pepper (optional – if you like things spicy)
1. Mix together your marinade ingredients and chop your chicken into small chunks. Pop in a tupperware container and mix together thoroughly. Leave in the fridge overnight.
2. The next day, chop the vegetables into bitesize chunks and begin threading the vegetables and chicken onto skewers. If you have wooden skewers, you’ll need to soak them for an hour or so before cooking so that they don’t char when you cook.
3. Heat your griddle pan with a little oil for 5 minutes, or until fully hot. Add your skewers to the griddle and cook, turning every 3 minutes or so to avoid burning. After ten minutes or so double check your chicken is cooked by cutting into a piece.
4. Serve with rice, fresh salad and tsatziki and pretend you’re in Greece.