Chicken souvlaki

調理器具

• 8 metal skewers, or wooden skewers soaked in water for 30 minutes
• Mixing bowls
• Box grater
• Sieve and a clean tea towel
• Charcoal grill, gas barbecue or ridged griddle pan
• Instant-read thermometer

始める前に

1. Cut the chicken into even 3 cm cubes, trimming any large pieces of fat.
2. Soak wooden skewers in water for 30 minutes.
3. Grate the garlic and keep the marinade and tzatziki portions separate.
4. Cut the tomatoes into wedges and slice the onion thinly.

作り方

1. 1

   Marinate the chicken

   800 g boneless, skinless chicken thighs大さじ4 extra virgin olive oil45 ml lemon juice5 かけ garlic小さじ2 dried Greek oregano (rigani)小さじ1 ½ fine salt小さじ1 black pepper

   Whisk three quarters of the olive oil with the lemon juice, the marinade garlic, oregano, pepper and most of the salt, keeping a good pinch back for the tzatziki. Toss the chicken in it, cover and refrigerate for 2–12 hours.

   目安 Every cube is glossy and flecked with oregano, sitting in a little pool of marinade.

   コツ Longer than 12 hours and the lemon makes the surface of the meat mushy.
2. 2

   Drain the cucumber

   1 cucumber小さじ1 ½ fine salt

   Mix the grated cucumber with the reserved pinch of salt in the sieve and leave to drain for 15 minutes. Squeeze it hard in the tea towel.

   目安 A puddle of green-tinged liquid has collected and the cucumber feels almost dry when squeezed.

   コツ Skipping this makes the tzatziki watery within an hour.

   15分のタイマーを開始
3. 3

   Make the tzatziki

   1 cucumber300 g Greek strained yogurt (10% fat)5 かけ garlic大さじ4 extra virgin olive oil小さじ1 red wine vinegar5 g fresh dill小さじ1 ½ fine salt

   Stir the cucumber, the remaining garlic, the rest of the olive oil, the vinegar and dill into the yogurt. Chill for at least 30 minutes.

   目安 Thick enough to hold a spoon upright, with green specks of cucumber and dill throughout.
4. 4

   Thread the skewers

   800 g boneless, skinless chicken thighs

   Thread the chicken onto the skewers, pressing the pieces close together but not squashed.

   目安 Each skewer looks like a compact, even log with no gaps and no loose ends.

   コツ Tightly packed pieces stay juicier; loose ones dry out at the edges.
5. 5

   Heat the grill

   Heat the grill or griddle pan over high heat for 5 minutes, about 250 °C at grate level.

   目安 You can hold your hand 5 cm above the grate for only 2 seconds; a drop of water vanishes instantly.

   5分のタイマーを開始
6. 6

   Grill the souvlaki

   800 g boneless, skinless chicken thighs

   Grill the skewers over high heat for 10–12 minutes, turning a quarter turn every 3 minutes, until charred on all sides and the centre of the thickest piece reads 74 °C.

   目安 The cubes are browned with dark char marks, firm to the touch and the juices run clear; the thermometer reads 74 °C.

   コツ Leave the skewers alone until they release from the grate; forcing them tears the meat.

   11分のタイマーを開始
7. 7

   Rest the skewers

   800 g boneless, skinless chicken thighs

   Move the skewers to a plate and rest for 3 minutes. Squeeze over a lemon wedge.

   目安 The meat relaxes and a little clear juice collects on the plate.

   3分のタイマーを開始
8. 8

   Warm the pitta

   4 Greek pitta breads

   Lower the heat to medium-high and grill the pitta for 30 seconds per side, using the oil left on the grate from the skewers.

   目安 The bread is soft and puffed, with light grill marks, and folds without cracking.

   1分のタイマーを開始
9. 9

   Assemble and serve

   4 Greek pitta breads800 g boneless, skinless chicken thighs2 ripe tomatoes½ red onion4 lemon wedges

   Spread tzatziki on each pitta, slide the chicken off the skewers onto it, and add tomato and onion. Fold and serve with lemon wedges.

   目安 Hot chicken, cold tzatziki and soft bread, with the juices soaking into the pitta.

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