Souvlaki is a greek term describing small pieces of meat or vegetables that are grilled on a skewer. In my case, I decided to make a chicken variation with a mixture of spices that come from the Mediterranean regions of Europe.
Souvlaki to a Greek is basically what a kebab or sosatie is to a South African. The spices are different but the concept is very similar. Spice up the meat, put it on a stick, light up the fire, cook, drink and eat!
Since we are now heading into the summer months here in South Africa, I thought I would test out this recipe with family and friends. It is also one that brings back memories of my teenage years in Montreal when we would leave the bars in the wee hours of the morning to go get souvlaki at Arahova’s on the plateau Mont Royal.
- 4 skinless, boneless chicken breast halves
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp lime juice
- 1 tbsp dried oregano
- 1 tbsp dried marjoram
- 1 tbsp dried thyme
- 1 tbsp fresh chopped oregano
- 1/2 teaspoon kosher salt and freshly ground black pepper
- Between two pieces of parchment paper, place chicken breast half and flatten with a mallet. (A tin of tomatoes will also do the job).
- Once flattened, slice each breast into four identical pieces
- Mix together all ingredients of the marinade and place in zip lock bag or flat bottom dish.
- Place chicken pieces in marinade and let sit a minimum of 3 hours or overnight.
- Remove slices of chicken and slide onto wooden skewers that have been soaked in water.
- Prepare BBQ or braai.
- Once hot enough, cook skewers to perfection.
- Serve with grilled half pitas, sautéed red onion slices and tzatziki
- cooling cuccumber with a little souvlaki
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