The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here’s how to recreate it at home.
Ingredients
- 4 skinless chicken breasts, cut into 4cm/1½in pieces
- 3 tbsp olive oil
- ½ tbsp dried oregano
- ½ tsp sweet paprika
- 2 garlic cloves, grated
- 1 lemon, grated zest and juice only
- sea salt and freshly ground black pepper
For the mustard sauce
- 125g/4½oz Greek-style yoghurt
- 3 tbsp mayonnaise
- 1 tbsp honey
- 2 tbsp English mustard
To serve
- 4 pitta breads or flatbreads
- 1 onion, finely sliced
- ½ bunch flatleaf parsley, finely chopped
- sliced tomatoes, shredded white or red cabbage (optional)
Method
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Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight.
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Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through.
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While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard.
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To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like.