Sunday, 5 March 2017

Greek Style Chicken Kebabs

“I never eat breakfast on an empty stomach”
W.C. Fields

With the days getting warmer, hot and heavy meals no longer taste as good as in winter, so we are about to look for some light seasonal recipes for spring and summer. Today’s recipe is one of such light inspirations: kebabs, which are quick and easy to make, may be a good basis for the main course or can be served cold or hot as a snack or a side dish. Similar to Greek souvlaki, they definitely remind me of a Greek culinary style and food I had a chance to see and taste during my trip to Kos. The chickens are very aromatic; the longer you marinate them, the more crispy they get. This dish is perfect with cool dip made of mayonnaise, yoghurt and brine-pickled cucumbers.

500 g chicken breasts

1 tablespoon kebab spice mix
1 teaspoon sweet paprika
½ teaspoon salt
½ teaspoon herbal pepper mix
2 tablespoons olive oil

Dipping sauce:

4-5 tablespoons thick yoghurt
3-4 tablespoons mayonnaise
half an onion, finely chopped
2-3 brine-pickled cucumbers
1 tablespoon chopped chives
salt and pepper to taste

Wash the chicken breasts, remove skin or bones if necessary, and cut them into strips. Place them into a bowl. Mix up the ingredients to make the marinade and then coat the chickens well in the marinade. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes. After marinating, push skewers into each chicken breast, sticking the meat at the top and the bottom to make an accordion fold shape. Place the chickens evenly on the skewers (you can put two slices on one skewer if they are small). Cook the kebabs under the grill or on the barbecue until they are golden and the centre is done.

Dipping sauce: Combine yoghurt and mayonnaise together. Add chopped onion and chives. Grate the cucumbers on large holes. Add salt and pepper to taste and stir well until fully combined. Serve the dip in serving bowls.
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