Skewered chicken recipe (kotosouvlaki)
- Cuisine: Greek
- Makes 16 skewers
Marinate the chicken overnight. You will need 16 metal skewers for this recipe.
Ingredients1 lemon, juiced
2 tbsp extra virgin olive oil
2 tsp dried Greek oregano
2 small long red chillies, finely chopped
3 garlic cloves, crushed
2kg chicken thigh fillets, cut into 2.5cm pieces
PreparationCombine all ingredients, except the chicken, with 1 tbsp salt and 2 tsp pepper in a screw-top jar. Shake vigorously until well combined. Place chicken in a bowl. Add two-thirds of the marinade and toss chicken to coat. Refrigerate overnight. Reserve remaining marinade.
Thread chicken onto 16 metal skewers. Heat a barbecue or chargrill pan over medium heat. Cook chicken, turning and basting with the reserved marinade, for 3 minutes or until golden and cooked through.
DRINK 2010 Kir-Yianni ‘Akakies’ Xinomavro Rosé, Greece ($24)
As seen in Feast magazine, Issue 8, pg55.
Photography by Anson Smart.
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