Chicken souvlaki couldn’t be easier to make and comes with a smoky flavour that works great on the BBQ.
Souvlaki is Greek for small pieces of meat cooked on small skewers and my chicken souvlaki is smoky, charred on the outside and moist on the inside.
Chicken souvlaki, chicken skewers or chicken kebabs (or chicken kabobs?!) it all equals the same thing; chicken cooked quickly over charcoal on a skewer. The great thing about cooking food this way is not only does it cook quick, but there are literally dozens of souvlaki combinations; whether it be pork souvlaki, fish, meat, vegetables or even fruit.
The trick with souvlaki recipes is to cook the meat or fish over a high heat on a rotisserie.
As the chunks of food are usually a couple of inches square (give or take) they sear quick to give some lovely caramalization to the outside and just cooked in the middle to keep it moist.
The biggest mistake people make is overcooking souvlaki or kebabs – the charcoal is HOT! The food is small – usually 10 minutes is enough. But the cool thing is you can make lots of different varieties.
Anyway, let’s check out my chicken souvlaki recipe (I’ll be putting up the recipes for all the skewers you can see soon!).
Chicken Souvlaki Ingredients:
2 chicken breasts cut into 2 inch cubes
Juice and zest half lemon
1 clove garlic finely chopped
Pinch sea salt & pepper
2 tbl olive oil
1/2 tbl smoked paprika
Chicken Souvlaki Method:
- Add all the ingredients together in a bowl and give it a good mix to combine everything. You can leave this for a couple of hours to infuse or just get on with it!
- Add each piece of chicken to a small skewer pushing each one on so they are touching but not crowded. For any thin pieces of chicken you may need to fold the piece to skewer it.
- Place the skewers over the charcoal, turn on the motor and let them turn.
- You will want to check them after about 6 or 7 minutes as depending on the size of your chicken and heat of your coals they will be done really quickly.
- The easiest way to see if they are done is to turn off the rotisserie, take a knife and just slice into one of the chicken pieces. If it is pink leave it for another couple of minutes. But as soon as it is cooked through remove from the heat. I can’t emphasise this enough.
- Chicken breast is incredibly lean and can dry out if you leave it on too long. When I say too long I mean a couple of minutes. So keep an eye on them and as soon as they are done whip them off!
If you do, you are rewarded with succulent pieces of chicken, slightly charred on the outside, moist on the inside and perfect to dive into!