Smoke And Flame

Suggested quantities

For chicken kebabs: If you're using whole (skinless) chicken thighs then around 75g of spices will cover 450g of thighs. If you're chopping them up then use a little more.

For minced meat kebabs: Use a little more as the spices attach to a larger surface area when you use finer cut meat. Around 100g per 450g of meat.

For Mediterranean Roasted Veg: Just sprinkle lightly to add a little zing to your veggies.le

Chicken souvlaki skewers are a mouthwatering Greek classic, perfect for any gathering or family meal. Whether cooked on the barbecue or in the oven, these juicy, flavour-packed skewers pair wonderfully with fresh sides like tzatziki, flatbreads, and a crisp salad.

Ingredients:

• 6 bonesless/skinless chicken thighs cut into bite-sized chunks
• 2 tablespoons olive oil
• 75g (or more to taste) of our Greek Souvlaki blend.
• Metal or soaked wooden skewers

Cooking on a Barbecue (Direct Heat)

1. Prepare the barbecue
Set up your barbecue for direct heat cooking, ensuring the coals or burners create a medium-high heat (about 200°C/400°F). Clean and oil the grates to prevent sticking.

2. Marinate the chicken
In a bowl, mix the chicken chunks with olive oil and Smoke and Flame's Greek Souvlaki blend. Let it marinate for at least 30 minutes, or up to 24 hours for deeper flavour.

3. Skewer the chicken
Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.

4. Grill the skewers
Place the skewers directly over the heat. Cook for 10–12 minutes, turning every 3–4 minutes to ensure even charring.

5. Check for doneness
Use a meat thermometer to check the internal temperature of the chicken; it should reach 75°C/165°F. Remove from the barbecue and rest for 2–3 minutes before serving.

Cooking in the Oven (Grill)

1. Preheat the oven
Set the grill to high or 200°C/400°F. Place a wire rack over a baking tray to allow heat circulation.

2. Marinate the chicken
Follow the same marinating process as above, ensuring the chicken is coated evenly with olive oil and Smoke and Flame's Greek Souvlaki blend.

3. Skewer the chicken
Thread the marinated chicken onto skewers. Arrange them on the wire rack, ensuring they’re not touching for even cooking.

4. Grill the skewers
Place the tray under the grill, about 10–12cm (4–5 inches) from the heat source. Cook for 15–18 minutes, turning halfway through, until the edges are golden brown.

5. Check for doneness
Ensure the chicken reaches an internal temperature of 75°C/165°F. If the skewers are not browning enough, leave them under the grill for an extra 2–3 minutes.

Serving Suggestions

Serve the chicken souvlaki hot with warmed flatbreads, a dollop of tzatziki, and a side salad. Enjoy your Greek feast!

Tzatziki is a creamy, refreshing Greek dip or sauce made with yoghurt, cucumber, and garlic. It pairs beautifully with souvlaki, grilled meats, or as a dip with warm pita bread. Here's a recipe that brings the perfect balance of tanginess, freshness, and richness.

Ingredients

• 200g full-fat Greek yoghurt
• ½ cucumber (grated and excess liquid squeezed out)
• 2 garlic cloves (finely minced or grated)
• 1 tablespoon olive oil
• 1 tablespoon fresh dill or mint (finely chopped)
• 1 teaspoon white wine vinegar or lemon juice
• Pinch of salt

Method

1. Prepare the cucumber

• Grate the cucumber on the coarse side of a box grater. Place the grated cucumber in a clean tea towel or several layers of kitchen paper.
• Squeeze out as much liquid as possible to avoid watering down the tzatziki.

2. Mix the base

• In a mixing bowl, combine the Greek yoghurt, minced garlic, olive oil, and white wine vinegar (or lemon juice). Stir until smooth and well combined.

3. Add the cucumber and herbs

• Fold the grated, drained cucumber into the yoghurt mixture.
• Add the chopped dill or mint, depending on your preference, and stir gently.

4. Season and rest

• Add a pinch of salt to taste. Cover the bowl and refrigerate the tzatziki for at least 30 minutes to allow the flavours to meld.

5. Serve

• Before serving, drizzle with a little extra olive oil for a rich finish. Serve chilled as a dip or sauce.

Tips for the Best Tzatziki

• Use full-fat Greek yoghurt for a creamier texture.
• For a smoother dip, you can blend the cucumber before mixing it with the yoghurt.
• Adjust the garlic to your taste—use less if you prefer a milder flavour.

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