I remember holidaying in Greece with my family when I was young and finding the souvlaki mind blowingly good. Last year I spent some time in Santorini and while it may be famous for the views, damn if I wasn’t really looking forward to tucking into more of deliciousness that is souvlaki.
So what is souvlaki? It’s meat (pork or chicken) that has been marinated in spices and herbs, which is then grilled and served with pitta, salad and tzatziki.
For this recipe I made flatbread instead of pitta and served with a feta salad, hummus and tzatziki. You’ll get a much better flavour by cooking the chicken on a BBQ, otherwise use your grill to achieve caramelisation. You can also add herbs or spices to the flatbreads to take things up a notch.
What you will need (serves 2)
- 2 large chicken breasts, cut into equal sized chunks
For the marinade
- 1 tbsp of dried oregan
- 1/2 tsp of cumin
- 1/2 tsp of smoked paprika
- 1/2 tsp of cayenne pepper
- 1/2 tsp of salt
- 2 tbsp of extra virgin olive oil
- 1 garlic clove
For the flatbread
- 260g type 00 flour
- 7g dried active yeast
- 1 tsp salt
- 170ml water
- 3 tsp olive oil, plus extra for kneading
Combine the marinade ingredients in a bowl, add the chicken and mix well. Leave to marinade for 4 hours or ideally overnight in a fridge.
In a bowl, mix together the flour, yeast, salt and olive oil. Gradually add the water and use your fingers to combine the ingredients together.
On an oiled work surface, knead the dough for 10 minutes or until smooth. Once done, place the dough into an oiled bowl, cover and leave to prove in a warm area until doubled in size.
Divide the dough into four equal sized portions and roll/stretch them out until thin. Cook in a non-stick pan on a high heat until cooked through.
While the flatbreads are cooking, place the chicken on a baking tray and cook under a grill on high heat for about 10 minutes.
Serve with salad, tzatziki and any other condiments that take your fancy. Perfect for lunch with a cold beer, such as Brewdog’s Dead Pony Club.