Chicken Souvlaki
Whisk yourself away to a Greek Island with this amazing grilled chicken recipe! Eating food off a stick has endless appeal to kids, so this is a brilliant meal to get your kids engaged with their dinner, whilst still being delicious for you too!
Makes: 8-10 Kebabs
Prep: 10 Mins + Marinating Time
Cooking Time: 10 Mins
Ready In: 20 Mins + Marinating Time
- 700g Chicken Breast (approx 2 large chicken breasts)
- 60ml Olive Oil
- 1 tbsp Dried Mint
- 1/2 tbsp Dried Oregano
- Juice 1 Lemon
- 1 Garlic Clove, crushed
- 1 tbsp Red Wine Vinegar
- Cut the chicken into small bitesize pieces- try and make them all a similar size so that they cook evenly. Pop them into a large container with lid, along with the remaining ingredients. Give them all a good mix together with your hands, cover and pop in the fridge for 30 minutes or overnight if you prefer.
- When you are ready to cook, place the chicken onto some kebab sticks- make sure you don't cram them too close together, so that the chicken cooks well.
- Place the kebabs either under a grill, or on a BBQ. Turn regularly for about 10 minutes, or until cooked through. If in doubt, cut through a piece of chicken to ensure there is no pink. I recommend serving this with a Greek Salad, Tzatiki, some Greek Rice and Flatbreads.
Method
- Cut the chicken into small bitesize pieces- try and make them all a similar size so that they cook evenly. Pop them into a large container with lid, along with the remaining ingredients. Give them all a good mix together with your hands, cover and pop in the fridge for 30 minutes or overnight if you prefer.
- When you are ready to cook, place the chicken onto some kebab sticks- make sure you don't cram them too close together, so that the chicken cooks well.
- Place the kebabs either under a grill, or on a BBQ. Turn regularly for about 10 minutes, or until cooked through. If in doubt, cut through a piece of chicken to ensure there is no pink. I recommend serving this with a Greek Salad, Tzatiki, some Greek Rice and Flatbreads.
Ingredients
- 700g Chicken Breast (approx 2 large chicken breasts)
- 60ml Olive Oil
- 1 tbsp Dried Mint
- 1/2 tbsp Dried Oregano
- Juice 1 Lemon
- 1 Garlic Clove, crushed
- 1 tbsp Red Wine Vinegar
Additional Information
If you are using wooden kebab stick, 8-10 kebab sticks into some water to soak for at least 30 minutes before cooking to minimise them burning.
This keeps well for lunches the next day or two, so feel free to double up the recipe and pop some leftovers in a salad or pitta breads for easy lunches for the week ahead.
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