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Skewered chicken recipe (kotosouvlaki)

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  • Cuisine: Greek
  • Makes 16 skewers

Marinate the chicken overnight. You will need 16 metal skewers for this recipe.

Ingredients

1 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
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Preparation

Combine 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.

If you enjoyed this Skewered chicken recipe (kotosouvlaki) then browse more Greek recipes, meat recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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