Chicken souvlaki with avocado salad
If you’ve visited Greece or Cyprus, you will know that souvlaki restaurants are as popular as cafe culture. A favourite among locals, and eaten regularly across the island as an easy and delicious dinner. While every local has their favourite restaurant to order souvlaki, homemade is still a favourite.
This chicken souvlaki version is served with a fresh salad with creamy avocado cubes. A perfect al fresco dinner for the summer which can be made on the barbeque or under the grill in your oven. A meat free variation is excellent on the barbeque for fasting days or for vegan friends.
CHICKEN SOUVLAKI WITH AVOCADO SALAD
Serves 4
1kg chicken thigh fillets, cut into medium sized chunks
4 bay leaves, halved
8 bamboo kebab sticks
1 red onion, peeled and quartered
2 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp dried oregano
4 small brown pita bread
Avocado salad
2 medium avocados, peeled, cored and diced
2 tomatoes, diced
1 shallot, thinly sliced
1/4 cup flat leaf parsley, finely chopped
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
1/4 tsp sea salt
To make chicken souvlaki, soak kebab sticks in cold water to prevent burning while grilling. Thread chicken, bay leaves and onion onto soaked kebab sticks. Place into a large shallow dish. Mix lemon juice, olive oil, oregano and seasoning and pour over the chicken kebabs. Leave it to marinade for at least 30 minutes.
Grill in a preheated oven or on the barbecue until golden and cooked to your liking, turning souvlaki over half way during cooking. Remove from heat and allow to rest for a few minutes.
Place all the salad ingredients into a bowl and toss lightly.
Toast the pita bread until it puffs up and keep warm.
Serve souvlaki with salad and warm pita bread, either stuffed into the pita pockets or separately.
VEGAN VARIATION:
Replace chicken with cubes of eggplant, mixed bell peppers, courgette and mushrooms.
