I can’t resist the deep layers upon layers of flavour found in the Souvlaki
When I think about a kebab it has to be the Greek Souvlaki, yes there’s a time and a place for a doner or tandoori style kebab but personally neither live up to the deep layers upon layers of flavour found in the Souvlaki, especially when griller over hot coals.
To enhance the recipe I serve it on a Naan style flatbread, with lashings of Tzatziki a Tomato, Onion & feta salad drizzled with olive oil and of course the king of chilli sauces Sriracha. Enjoy!!
Ingredients – Serves 2
For the Souvlaki
- 500g skinless and boneless Chicken thighs
- 4 tbsp Garlic & Chilli olive oil
- 2 tsp dried oregano
- 1 tsp dried mint
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- zest and juice 1 lemon
- 4 garlic cloves, crushed
For the Tzatziki
- 150g plain yoghurt
- 1/2 cucumber grated
- 1 crushed garlic cloves
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp dried mint
- Pinch of sea salt
- Pinch of black pepper
For the Naan Flatbread (makes 3)
- 300g Bread Flour
- 7g Yeast
- 15g plain yoghurt
- 6g salt
- 12g butter
- 120ml milk
- 3g Nigella Seeds
- 2g Cumin Seeds
- 50ml Water
Method
Souvlaki
- Combine all ingredients in a bowl & marinade for at least 6 hours, personally I make this the night before to ensure at least 18 hours of marination.
- Skewer the chicken and cook over hot coals turning regularly, alternatively you could cook under a high oven grill however the flavour will differ.
Tzatziki
- Squeeze the grated Cucumber in a tea towel to remove as much liquid as possible
- Combine with all other ingredients and chill in the fridge until needed
Naan
- Place all ingredients (with the exception of the milk and water) in a bowl ensuring the yeast and salt are at opposite ends of the bowl
- Attach your mixing bowl to your stand mixer (Kitchenaid or similar) with a dough hook attached, add all of the milk and water and begin to mix on a slow speed
- Once combined turn up the speed to allow the hook to knead the dough
- Once the dough is silky smooth cover and allow to ferment (some call this prove) for 1-2 hours
- Split the dough into 3 equal pieces and form 3 balls of dough leave to rest covered for 10-15 mins
- Roll out the dough balls to 2mm thick ovals
- Place on a red hot chapati pan until bubbles form then turn and cook the other side for 30 seconds to a minute
- Brush with melted butter
I serve this with a tomato, feta & red onion salad, 1 red onion, 2 tomatoes cut in 8ths with a handful of feta cubes a drizzle of extra virgin olive oil and a scattering of finely chopped coriander and dried mint.