Souvlaki Kotopoulo - Hähnchen-Spieße nach kretischer Art

Souvlaki Kotopoulo - Chicken skewers in the Cretan style

PREPARATION

3.3 hours

COOKING TIME

15 min

PERSONS

4

Ingredients

  • 800g chicken breast fillet
  • 120ml olive oil (Crete-Manufacture)
  • 3 tbsp Greek salad seasoning (Crete-Manufacture)
  • Juice of 2 lemons
  • 4 cloves of garlic (finely chopped)
  • 2 tsp sea salt (Crete-Manufacture)
  • 1 tsp black pepper
  • 8 wooden skewers

Memories

On the street corners of Greek cities, in small grill stalls with wobbly plastic chairs, they sizzle in endless rows over glowing charcoal: souvlaki. The aroma of grilled meat, seasoned with oregano and lemon, wafts through the alleys and attracts hungry passersby.
But the best souvlaki aren't made in the hustle and bustle of the city. They're made in the tranquility of Cretan backyards, where time still has time. Where chickens are allowed to bathe in generous amounts of olive oil, where the spice blend is passed down from generation to generation, where the grill isn't ready until the embers are glowing perfectly evenly.
The secret lies in patience. The marinade needs time – at least three hours, ideally a whole day. The meat needs to absorb the flavors and meld with them.

Directions

Step 1:
Cut chicken breast into even cubes, about 3 cm. Consistent size ensures even cooking.

Step 2:
Combine olive oil, lemon juice, thyme, oregano, and sea salt. Marinate chicken for at least 1 hour, preferably 3 hours.

Step 3:
Thread onto wooden skewers. Soak wooden skewers for 30 minutes beforehand to prevent them from burning on the grill.

Step 4:
Heat grill or grill pan to high heat. Grill skewers for 8 to 10 minutes, turning regularly.

Step 5:
Season with herb salt and sprinkle with oregano. Remove from heat – herbs quickly lose their aroma with further heat.

Step 6:
Serve with lemon wedges and pita bread.

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