Felicity Cloake, known for her quest for the perfect dish, has turned her attention to chicken souvlaki. Her recipe, published in The Guardian, outlines the key steps to achieve authentic Greek street food at home.
The Marinade: A Balance of Lemon and Oregano
Cloake emphasises the importance of a marinade that combines lemon juice, olive oil, garlic, dried oregano, and salt. She recommends marinating the chicken for at least two hours but no more than six, as the acid can toughen the meat. The recipe calls for boneless, skinless chicken thighs, which remain juicy during cooking.
Cooking Method: Charcoal or Grill Pan
For the best flavour, Cloake advocates cooking the chicken over charcoal, but a hot grill pan or barbecue works well. She advises threading the meat onto skewers and cooking for 10-12 minutes, turning occasionally, until charred and cooked through. The internal temperature should reach 74°C.
The Tzatziki: A Cooling Companion
The accompanying tzatziki is made with Greek yogurt, grated cucumber, garlic, lemon juice, and mint. Cloake stresses the need to drain the cucumber to avoid a watery sauce. She also suggests adding a pinch of salt and letting the tzatziki rest for 30 minutes to meld flavours.
Serving Suggestions and Final Touches
Cloake recommends serving the souvlaki in warm pitta bread with sliced tomato, red onion, and a sprinkle of oregano. She notes that a final squeeze of lemon juice just before serving brightens the dish. According to Cloake, the perfect chicken souvlaki is a symphony of textures and flavours, from the charred meat to the creamy tzatziki.
