Chicken Souvlaki
FOOD + DRINK That’ s a Wrap
Chicken Souvlaki
Recipe by: Mark Prior, development chef at KFF, kff. co. uk
Ingredients:
For the chicken skewers:
• 800g chicken thighs, skinless & boneless( about 8 thighs)
• 3 tbsp extra‐virgin olive oil
• 1 tbsp dried oregano
• 1 lemon, zest only
• 1 tsp fine salt
• ½ tsp black pepper
• 1 large green pepper, cut into 3cm pieces
• 8 wooden or metal skewers
For the yoghurt sauce:
• 200g Greek yoghurt
• 1 tbsp extra‐virgin olive oil
• 1 tsp white wine vinegar
• 1 tsp dried oregano
• 1 tsp sriracha( adjust to heat preference)
• Pinch of salt
For the salad and build:
• 4 × 10” Lebanese flatbreads
• ½ Iceberg lettuce, finely shredded
• 2 medium tomatoes, diced
• ½ cucumber, diced
• 1 handful fresh mint, roughly chopped
• 1 handful fresh parsley, roughly chopped
• Pickled chillies, to taste
• 1-2 fresh red chillies, finely sliced( optional)
• 2 lemons, cut into wedges
• Thin‐cut fries, cooked( about 400 – 500g for 4 portions)
Method:
1. Place the chicken thighs into a bowl with olive oil, lemon zest and dried oregano, season with a little salt and milled pepper and leave to marinade overnight.
2. Thread the chicken onto skewers with green pepper, cook under a hot grill until nicely charred.
3. While the skewer is cooking, prep your chosen sauces, warm the flat bread and place onto a serving plate and top with shredded lettuce, chopped tomato and cucumber.
4. Place the skewer onto the salad, top with fresh mint and parsley, pickled chillies and a wedge of lemon; serve fries on the side.
132 • www. insidekent. co. uk