Chicken Souvlaki

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Marinate chicken with lemon, oil, garlic and oregano. Cover and refrigerate for at least 30 minutes; use 2–12 hours for larger cuts so the seasoning penetrates evenly.

3. 3

   Grate cucumber, squeeze dry and mix with yogurt and garlic. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

4. 4

   Thread chicken onto skewers and grill over high heat. Preheat the grill/broiler on high for 10 minutes, position the food 10–15 cm from the heat and turn as needed until browned without burning.

5. 5

   Warm pita and chop tomato and onion.

6. 6

   Serve skewers with pita, salad and cold tzatziki. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.