How To Cook Souvlaki

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Chicken Souvlaki 

Chicken Souvlaki

Dalgano - Russian Food | Souvlaki is a typical Turkish dish similar to pide bread. This simple Turkish snack is also often referred to as a typical Turkish roll. Souvlaki bread is one of the Turkish people's favorite foods which is eaten regardless of time, whether morning, noon or night, souvlaki can be a meal. Usually, people eat souvlaki to block their stomachs while traveling or when they don't have time to cook at home. If you want to know other recipes from Russia, you can see the recipe Typical Russian Dumpling Pelmeni

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Ingredients

• 24 boneless, skinless chicken thighs

For the seasoning

• 8 tbsp olive oil
• 4 tsp dry oregano
• 2 tsp dry mint
• 2 tsp ground cumin
• 2 tsp coriander
• 2 tsp sweet paprika
• 1 tsp cinnamon powder
• rind and juice of 2 lemons, plus 2 lemons cut into slices to serve
• 8 cloves of garlic, crushed

For the pitta wrap

• 500g strong white bread flour
• 14g sachet of fast-acting dry yeast
• 2 tsp gold caster sugar
• 4 tsp olive oil, plus a little for greasing

For tzatziki

• 1 cucumber
• 400g Greek yogurt
• small bunch of mint, finely chopped
• 2 small cloves of garlic, crushed
• juice of 1 lemon

Serve

• 2 butter or round lettuce
• 8 large tomatoes, seeds removed, chopped
• 2 red onions, halved and thinly sliced

You will need

• 8 long metal skewers

How to make Chicken Souvlaki

1. Put the chicken in a large bowl and add the marinade ingredients with 1 teaspoon salt and plenty of black pepper. Mix well and make sure each thigh is well covered. Cover and refrigerate for at least 3 hours, or up to 48 hours if you have time.
2. Before doing that, make a ribbon. In a bowl, mix flour, yeast, sugar and 1/2 tsp salt with your fingertips. Add 150ml warm water and 2 tsp olive oil, then stir until it becomes a dough. Tip onto a work surface and knead for 810 minutes (or use a countertop mixer for 5 minutes). Clean, then grease your bowl lightly, roll back the dough and cover with cling film. Remove for an hour or until the volume has almost doubled.
3. Divide the dough into 4 equal parts. Spread it in as thin a circle as possible. Cover with greased plastic wrap and let sit for 1520 minutes.
4. For the Tzatziki, cut the cucumber in half vertically and remove the core. Finely chop and mix the remaining ingredients with a pinch of salt. Refrigerate until ready to serve.
5. Heat the grill in the best setting. Arrange the foil in the roasting pan, find four metal skewers long enough to sit on, and make space underneath. Remove the chicken from the fridge, take one thigh, thread it through two skewers and stick the skewers on both sides. Skip the other halves of the chicken and leave a small gap between each piece. You should insert 6 thighs into each pair of skewers. Place the skewers on the grill and set them aside when the pitta is done.
6. Heat a large skillet (two if possible) over medium heat and grease the pan. Slowly lift one into the pan. It will burn and after 12 minutes bubbles will appear on the surface. When the bottom turns golden, flip it over and cook for another 23 minutes. Continue until all the bread is cooked and wrapped in foil. Keep the bread warm in the bottom of the oven while cooking the chicken. Or cook on the grill for 58 minutes, turning occasionally.
7. Place the chicken under a hot grill, cook for 1520 minutes, brush regularly with oil and juice from the bottom of the pan, and turn for half the cooking time. Once cooked, remove from oven and let sit for 5 minutes.
8. Cut each skewer into 4 kebabs and serve, also add warm bread with lettuce, tomatoes, onions, lemon wedges, and tzatziki as garnishes.