Greek chicken souvlaki

Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins
  • 3 chicken breasts, cut into cubes
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped oregano leaves
  • 2 cloves garlic, crushed
  • Juice of 1 lemon
  • 4 tbsp olive oil
  • ½ tsp sweet smoked paprika
  • Sea salt
  • To serve: salad, flat breads or pitta, tzatziki, chips

1. Place the cubed chicken and all of the marinade ingredients into a ziploc bag or lidded lunchbox. Stir well to ensure the chicken is completely coated in the marinade. Leave for 30 minutes minimum, but a few hours or overnight in the fridge is ideal.

2. If you’re using wooden or bamboo skewers then soak them in water while the chicken marinades. Thread the meat onto the skewers evenly. Cook on a barebcue or under a hot grill, turning once, till evenly cooked through. Serve with warm pitta breads, tzatziki and salad.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer