Enjoy this Chicken Souvlaki recipe and tuck in with the Greek-style spiced kebabs wrapped in pita bread and drizzled with tzatziki.
Souvlaki simply means meat on skewers.
But Souvlaki is more than just plain-old-boring chicken as it's first deliciously marinated in a mix which includes garlic, oregano, and sweet paprika.
If you can, and you've got enough time, marinate your chicken a day in advance to make sure all the flavours fully infuse.
However, if you're short on time and need dinner ready in a hurry, then 30 minutes should be fine.
We choose to cook this Chicken Souvlaki recipe with chicken thighs. You can use breast meat, but the thighs don't dry out and seem to absorb the flavours of the marinade far better. Plus, it's cheaper!
We also keep the chicken thighs whole while marinating and cooking. You can choose to chop the chicken before adding it to the skewer if you want, but just make sure to cut the chicken into the same sizes so it can cook evenly.
After grilling, serve your Chicken Souvlaki in warm pita bread with a light and refreshing tzatziki sauce (ours is just 11p per serving), and your other favourite toppings.
Chicken Souvlaki Recipe
800g boneless chicken thigh
1 teaspoon sweet paprika
1 teaspoon cinnamon
1 teaspoon coriander leaf
1 teaspoon rosemary
2 teaspoon mint
1 teaspoon oregano
1 teaspoon cumin
100 ml white wine
4 garlic cloves, minced
Salt and pepper
2 tablespoon lemon juice
Add all the herbs and spices, garlic, lemon, salt and pepper, and the wine, to a bowl with the chicken and mix thoroughly to ensure the chicken is fully coated.
Cover the bowl and leave for at least 30 minutes, but overnight if possible.
Once marinated, open the chicken thigh and thread them onto the skewers.
Grill the chicken for around 15 minutes, turning at least 2-3 times to stop them drying out.
If they look like they’re drying use some of the leftover marinades to baste the chicken.
You don't need to use wine if you don't usually have any in, and it may not be worth buying a bottle as you only need a small glass. If you're after a bargain, check out how to save and when you can get pick up the best supermarket wine offers.
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- 800 g boneless chicken thigh £1.33
- 1 teaspoon sweet paprika 8p
- 1 teaspoon cinnamon 10p
- 1 teaspoon coriander leaf 10p
- 1 teaspoon rosemary 10p
- 2 teaspoon mint 10p
- 1 teaspoon oregano 10p
- 1 teaspoon cumin 10p
- 100 ml white wine 70p
- 4 garlic cloves, minced 4p
- Salt and pepper
- 2 tablespoon lemon 10p
- Add all the herbs and spices, garlic, lemon, salt and pepper, and the wine, to a bowl with the chicken and mix thoroughly to ensure the chicken is fully coated.
- Cover the bowl and leave for at least 30 minutes, but overnight if possible.
- Once marinated, open the chicken thigh and thread them onto the skewers.
- Grill the chicken for around 15 minutes, turning at least 2-3 times to stop them drying out. If they look like they’re drying use some of the leftover marinade to baste the chicken.