Traditional chicken souvlaki in the oven
Ingredients
- 600 grams chicken breast
- 3 medium carrots (sliced)
- baby potatoes (fried)
- xinotyri (optional)
- sesame
- honey (preferably)
- salt (preferably)
- pepper (preferably)
- olive oil (preferably)
- wooden skewers
- marinade
- olive oil-lemon dressing
- 50 grams olive oil
- 50 grams tomato paste
- 5 grams salt
- 2 grams sweet paprika
- 2 grams coriander (in beans)
- 1 gram pepper
- 1 gram cumin
- zest of 1 lemon
- 100 grams olive oil
- 50 grams fresh lemon juice
- 30 grams mild moustard
- 30 grams honey
- salt (preferably)
- thyme (preferably)
- sunflower oil
- baby potatoes
- water
Instructions
- Cut the chicken into cubes and place them in a bowl. Add the marinade and mix well.
- Soak the wooden skewers in water and thread the chicken on the souvlaki skewers, as seen on the video. Each souvlaki should weigh about 120gr. Put souvlaki in a bowl and cover with plastic wrap. Refrigerate for 4-12 hours.
- Mix carrots, olive oil, honey and sesame and put in a baking pan.
- Place the oven rack on the baking pan. Put souvlaki on the rack.
- Roast in preheated oven, set on fan, at 180℃ for 10 minutes, each side. After 20 minutes, set to grill at 250℃, for about 5 minutes.
- Remove souvlaki and carrots and douse with olive oil-lemon dressing.
- Serve with some xinotyri cheese, finely chopped spring onions, sesame and raw olive oil.
- Place all the marinade ingredients in a mortar and mix very well with a pestle, until they become a homogenous mass.
- In a hand blender add the ingredients for olive oil-lemon dressing. Beat for 10-15 minutes and set aside or put in the fridge.
- In boiling water put the potatoes for 5 minutes. Remove and dry them on a paper towel.
- Score the 2⁄3 parts of the potatoes with a knife.
- Fry in hot sunflower oil for 8-12 minutes.
Instructions for chicken
Instructions for marinade
Instructions for olive oil-lemon dressing
Instructions for potatoes
chicken, souvlaki, oven