Professor Mark Csele

Chicken Souvlaki

Chicken SouvlakiIf you like garlic and you like oregano you’re sure to love this Mediterranean dish, adapted from three recipes I found on the web.

Mix the following ingredients together:
1/2 Cup Olive Oil
1/4 Cup Lemon Juice
1/4 Cup Red Cooking Wine or Cooking Sherry
3 cloves of minced garlic
3 tablespoons of dried oregano

Add two pounds of chicken pieces, cut from white meat into 1 inch squares, to the mixture and put into a sealable container. Let marinate overnight in the fridge (at least three hours is required to get the flavour … overnight is best). Skewer chicken pieces (saving the liquid marinade separately) on bamboo skewers and put on the top rack of a barbecue on low … the chicken should take 15 to 20 minutes to cook. Be sure to turn the skewers every few minutes and cut open to ensure they are fully cooked. Put the recovered marinade into a deep skillet and heat to boiling. Add pieces (1″ square) of onion, green pepper, and mushrooms (cut in half) and fry in the marinade in the skillet while the chicken is cooking on the barbecue.

When all is cooked, de-skewer the chicken, mix everything together, and serve. Serve either on, or in, pita bread on a plate and add a few tablespoons of tzatziki – a spread made of cucumber, garlic, and yogurt spread. It tastes better than it sounds and the best brand I’ve found so far is ‘Skotidakis farms’ from St. Eugene, Ontario available at Costco.

If you don’t barbeque the chicken, it can be pan-fried separately from the veggies.

Best if you make your own pita breads from scratch. I use a recipe from Chef John with the exception being that I cook these in an oven on a cookie sheet instead of a skillet. Preheat a sheet in a 500F oven, quickly place the completed pita dough circles on the sheet (before the cookie sheet cools), and cook for four minutes until they expand.

If you have FRESH oregano available (I do during the summer when I grow it in the backyard) use this instead of dried. Strip the leaves from the stems and wash the leaves. Chop finely and use like regular oregano