Chicken Souvlaki (wicked kebabs)
What we need:
800gr of chicken breast ( originally pork, shin) cut into 2cm chunks
1 tbsp of dried mint
1 tbsp of dried oregano
juice of 1 lemon
100ml of olive oil
2 cloves of garlic
1 tbsp of red wine vinegar
a pinch of black pepper and salt
For the tzatziki:
½ large cucumber
200ml natural yoghurt
1 clove of garlic
1 heaped tablespoon of dried mint ( I used some fresh mint as well)
1½ teaspoons red wine vinegar
What we have to do:
1. Put all kebab ingredients into a bowl and mix everything together really well. Cover with clingfilm, and put into the fridge for at least 30 min.
2. Make tzatziki by coarsly grating the cucumber in a sieve set up over a bowl. Add a few good pinches of salt, then squeeze out as much water as you can. Pour the water away. Put the cucumber in a bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar, and mix very well.
3. Preheat the griddle pan or a grill. Thread your skewers through the marinated chicken pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook for about 8-10 min, turning occasionally. Warm the flatbreads in the oven or on the grill while the kebabs are cooking.
4. Serve kebabs with some tzatziki and flatbread. You can also make some roasted pepper salad with some lemon dressing. Enjoy!