Chicken Souvlakis
2 cloves garlic, minced
1 tsp dried oregano
1 lemon, zested & juiced
1 tsp honey
1 tbs olive oil
1.2kg skinless chicken thigh fillets, cut into chunks
200g cherry tomatoes, halved
¼ cup continental parsley leaves, roughly chopped
¼ small red onion, thinly sliced
2 tsp lemon juice
Flatbreads, lemon wedges & extra virgin olive oil, to serve
sea salt & black pepper
8 metal skewers
Tzatziki
½ Lebanese cucumber, grated
1 cup Greek yoghurt
½ clove garlic, minced
2 tsp lemon juice
1 tsp honey
2 sprigs fresh dill, chopped
Preheat oven to 200°C Fanned Grill.
Combine garlic, oregano, lemon zest and juice, honey and oil in a large bowl. Season well with salt and pepper. Add chicken and toss to coat. Cover and refrigerate for 1 hour. Thread chicken onto metal skewers and place onto a baking tray lined with baking paper. Place on the second shelf under grill and cook for 30 minutes, turning over halfway through cooking, until caramelised and cooked.
Meanwhile, combine tomatoes, parsley, red onion and lemon juice in a small bowl and season with salt and pepper. Transfer to serving bowl and drizzle with extra virgin olive oil. Set aside.
For tzatziki, squeeze as much water out of the cucumber as possible then combine with all ingredients. Season with salt and pepper.
To serve, pile up skewers onto serving platter. Arrange with tomato salad, tzatziki, flatbreads and lemon.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
