If you’re missing the sun and longing for a taste of the Mediterranean, this recipe is a great way to take you back to your hols. Once the souvlaki marinade has done its thing, it’s super quick to put together too. The tzatziki is best prepared a few hours in advance and refrigerated, allowing time for the flavours to mingle.
Ingredients – Serves 4
For the souvlaki:
4 large chicken breast cut into chunks
Juice of one lemon
4 tablespoons olive oil
1 heaped teaspoon dried oregano
2 – 3 cloves crushed garlic
Handful of fresh mint to garnish
For the Tzatziki:
200g full fat Greek Yoghurt
1 clove crushed garlic
1 small cucumber
Juice of half a lemon
1 tablespoon of Extra Virgin Olive Oil
- To prepare the tzatziki, take a potato peeler and peel the outer part of the cucumber until you reach the watery seeds in the centre (discard this part). You should now have nice, long ribbons of cucumber. Squeeze these to remove excess water and add to a serving bowl with the other ingredients. Mix and cover with cling film then refrigerate for two to three hours.
- To prepare the souvlaki, mix all the ingredients in a bowl and marinade in the fridge for 4 – 12.
- I prefer to cook the chicken in one batch in a large frying pan, but if you have the time, these are nice loaded onto soaked skewers and cooked on a BBQ. For this method, turn frequently and cook until no longer pink.
- To fry, heat a large frying pan on a medium heat and add the contents of the bowl. There’s no need to add oil – it’s already in the marinade. Cook until all the pieces are no longer pink in the centre.
- Remove the tzatziki from the fridge and drizzle with extra virgin olive oil
- Plate up the chicken, garnish with chopped mint and serve with fluffy, white rice or pitta.