I’ve taken the much-loved Greek chicken souvlaki and given it a healthy dose of Indian flavours with my cracker of a marinade. Packed with fresh salad, a herby sauce and zingy pickle, it’s a eat-with-your-hands dinner the fam will love.
1.5kg (3 lb 5 oz) chicken thigh fillets, cut into bite-sized pieces
3 tomatoes, diced
1 Lebanese cucumber, diced
12 pita bread
bamboo or metal skewers
4 garlic cloves, finely grated
1 tsp turmeric
1 tsp garam masala
1 tsp sea salt
1 tbsp vegetable oil
Pickled red onion:
1 red onion, sliced
1 tbsp lemon juice
1 tsp sea salt
Coriander & mint chutney:
1 cup roughly chopped coriander leaves and stems, plus extra leaves to serve
1 cup mint leaves, plus extra to serve
1 long green chilli, roughly chopped
2 tbsp lemon juice
½ tsp ground cumin
½ tsp sea salt
¼ cup thick natural yoghurt
To make the pickled onion, place the onion, lemon juice and salt in a bowl and mix. Set aside until ready to serve.
Combine the chicken with the marinade ingredients. Mix until well combined. Thread the chicken onto skewers. Heat a BBQ grill plate or large frying pan over high heat. When the grill or pan is hot, add the chicken skewers and cook for about 15 minutes, turning every so often, or until cooked through and slightly charred. (It helps to turn the heat down to medium once you’ve seared all sides so they can cook all the way through at a lower temperature.)
While the chicken is cooking, make the coriander & mint chutney. Use a small hand-held blender to process the coriander, mint, chilli, lemon juice, cumin and salt to a paste. Stir through the yoghurt. Set aside until ready to serve.
Combine the tomato and cucumber in a bowl. Set aside until ready to serve.
To serve, heat the pita bread according to packet instructions. Serve the chicken skewers with the pita bread, tomato and cucumber salad, pickled red onion, coriander and mint chutney, and extra herbs.
– If using bamboo skewers, soak them in water for 10-15 minutes so they don’t burn when the chicken is grilling.