Greek Chicken Kebabs

 

Updated post.

Chicken kebabs are a firm favourite with my kids and they prefer my Dad’s recipe above all others. The chicken is marinated in olive oil, lemon juice and herbs and he makes his with a tomato dressing on the side.

Ingredients:

You will need 8 bamboo sticks or metal skewers
4 boneless, skinless organic or free range chicken breasts

For the Marinade:
8 tablespoons extra virgin olive oil
juice of 1 lemon, plus skins thrown in
2 garlic cloves, crushed
1 medium onion, finely chopped
4 bay leaves
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
sea salt and coarsely ground black pepper

For the Vegetables on the Skewers:
2 medium onions quartered and cut into 2 cm pieces
1 small courgette, thickly sliced
1 red and one green pepper, de-seeded, de-vained and cut into 2 cm pieces
4 bay leaves

For the Tomato Dressing:
4 tomatoes with skins on, seeded and very finely diced
1 shallot, finely chopped
8 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
4 tablespoons water
1-2 pinches of sugar (optional)1 sprig basil, leaves removed and roughly shredded
sea salt

Method: 

Cut the chicken breasts into 3 cm cubes. Mix the olive oil, lemon juice and skins, crushed garlic, onion, bay leaves, herbs and 4 pinches of black pepper together to make a marinade. Put the chicken cubes in a large shallow dish, cover them with the marinade, then cover the dish with cling film. Leave the marinate in the refrigerator for at least 6 hours or overnight (or up to a couple of days).

Let the meat come to room temperature and soak 8 bamboo skewers in water for about half an hour. Alternatively you can use metal skewers. Thread four cubes of chicken alternating with the slices of onion, pepper and courgette pieces.

Now make the tomato dressing by whisking in a small bowl, the tomatoes, shallots, oil, vinegar and basil together with 4 pinches of salt. Taste and correct the seasoning adding the sugar if necessary. Set aside in a small saucepan.

On a very hot ridged griddle pan, barbecue or under a hot grill, at a distance of 10 cm, cook the chicken kebabs until golden brown and ensure they are thoroughly cooked, 3 minutes on each side or for 6 minutes on the charcoal. Meanwhile, gently heat the tomato dressing but do not let it boil otherwise the flavours will be spoiled.

Put the chicken kebabs (kotopoullo souvlaki) onto four plates, two skewers on every plate, spoon over the dressing and serve. They are wonderful with rice and a crispy Greek salad. Enjoy.

Recipe ©George Psarias.

Photograph ©Peter Broadbent.