Chicken Souvlaki

Method

1. 1

   Marinate the chicken

   Mix the chicken with the oil, lemon zest, 2 tbsp lemon juice, 2 garlic cloves, oregano, 3/4 tsp salt and pepper. Cover and refrigerate at 4°C or below for 30 minutes to 4 hours.

2. 2

   Drain the cucumber

   Squeeze the grated cucumber firmly in a clean tea towel for 1 minute, until it feels well drained and little liquid comes out.

3. 3

   Mix the sauce

   Stir the yoghurt with the cucumber, remaining garlic, remaining 1 tbsp lemon juice and 1/4 tsp salt. Cover and chill at 4°C or below for at least 10 minutes, until cool and thick.

4. 4

   Thread the chicken

   Thread the chicken onto 4 metal skewers, leaving a little space between pieces so they cook evenly; allow about 5 minutes.

5. 5

   Heat the grill

   Heat a grill pan over medium-high heat for 5 minutes, or heat the oven grill to high with a tray beneath it, until the pan or tray is very hot.

6. 6

   Cook the skewers

   Cook on the grill pan over medium-high heat, or under the high oven grill, turning every 2 to 3 minutes for 8 to 12 minutes, until browned and 74°C (165°F) throughout.

7. 7

   Rest the chicken

   Rest the cooked chicken on a clean plate for 3 minutes, until the juices settle.

8. 8

   Warm the pitta

   Warm the pitta in a dry pan over medium heat for 1 to 2 minutes per side, until soft and lightly toasted.

9. 9

   Serve

   Serve the chicken with the chilled cucumber yoghurt sauce and warm pitta while the chicken is still hot; slide the chicken off the skewers to eat.

Tips

• Check the thickest chicken pieces with a thermometer, keeping it clear of the skewer.
• If using wooden skewers, soak them in water for 30 minutes before threading.
• Taste the chilled sauce and add a little salt, pepper or lemon if it needs it.

Swaps

• Chicken breast works too; cut it evenly and check it early, as it may cook faster.
• Thick Greek-style yoghurt makes a richer, thicker sauce.
• Warm the pitta in a dry frying pan or under the oven grill.

Storing

Keep leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken until steaming hot throughout and serve the sauce cold.