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Souvlaki
Juicy chicken thigh pieces in a spiced marinade, roasted until golden and served on flatbread with refreshing tzatziki sauce and pickled onions.
Ingredients
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COMPONENT to taste
- to taste
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Method
Mix 2 tbsp of Greek yogurt, paprika, turmeric, a pinch of nutmeg, salt, pepper, a minced garlic clove, and the zest and juice of half a lemon.
Add the chicken thighs to the marinade and let marinate for 1-2 hours.
Thread the chicken onto skewers and roast on a wire rack for 30 minutes at 210°C (410°F).
Slice the onion and place it in a bowl with a sprig of dill. Cover with water mixed with vinegar, salt, and sugar. Marinate for 30 minutes.
To the remaining Greek yogurt, add finely grated cucumber (with excess moisture squeezed out), salt, and garlic.
Toast the roti in a dry skillet on both sides until done. Place the chicken on the flatbread, drizzle with sauce, and garnish with onions and herbs.
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