We first had Chicken souvlaki kebabs when we were on holiday in Cyprus earlier on this year and ever since then I’ve been meaning to have a go at making them. They’ve been on my weekly meal plan a few times since we came home but for one reason or another I’ve just never got around to attempting them.
Yesterday though I was determined that we were going to have my version of chicken souvlaki kebabs for tea – I had the chicken, the Tzatziki, the pitta breads and everything else in that I needed to make them and I was good to go. That is, until I went to get the BBQ skewers out of the drawer and realised that we’d used them all a few weeks ago toasting marshmallows in the back garden!
I was determined not to give up though and hunted out a pack of wooden cocktail sticks so we could have mini versions instead. They actually worked out quite well and I think I might make mini versions again in future as they cooked quite quickly and were just the right size to pull off the cocktail sticks and pop in a pitta bread with some tzatziki drizzled on them.
Mini Chicken Souvlaki Kebabs….
1 chicken breast per person
4 tablespoons olive oil
2 teaspoons dried oregano
1 lemon, juiced
2 cloves garlic minced
Preheat the oven to about 200 c.
- In a bowl, mix the oil, lemon juice, oregano and garlic.
- Dice the chicken – smaller cubes are needed if you’re making the mini version. Try and make sure it’s all pretty much the same size so it cooks at the same time. 😉
- Put the chicken in the bowl with the oil and give it a good mix to make sure all of the chicken is coated in the mix.
- Thread your chicken on to your cocktail stick or normal skewer taking care not to squish too much on there.
- I put mine on some greaseproof paper on a baking tray and cooked them until the chicken was cooked through and looking golden. I wouldn’t like to give a time for this as it depends totally on the size your chicken is cut into.
- When it’s cooked through serve with a warmed pitta bread and some yummy tzatziki.
It was a bit different to holiday but I think they might have used fresh oregano when I think back to it – I liked our version better though in the end.
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