How to make mediterranean chicken souvlaki

Vicki Kokinakos, of Catherine Field, shares her recipe for making mediterranean chicken souvlaki. Full recipe here:

Vicki Kokinakos’s mediterranean chicken souvlaki can be cooked on the barbecue.

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MEDITERRANEAN CHICKEN SOUVLAKI

INGREDIENTS:

1kg thigh fillets, diced in 2cm cubes; 1 garlic clove crushed; ¼ onion finely diced; ¼ teaspoon dried oregano; ¼ teaspoon dried parsley; 40ml olive oil; 1 red capsicum, 1 green capsicum and I red onion, cut in 2cm pieces; pinch of salt and pepper; bamboo skewers; ½ cup olive oil and ¼ cup lemon juice.

METHOD:

Soak the bamboo skewers in water overnight so the ends don’t burn when cooking the kebabs.

Mix all ingredients in large bowl making sure all ingredients are well seasoned.

Refrigerate for about 1-2 hours

Thread the diced chicken, green and red capsicum and red onion onto bamboo skewers.

Lightly oil and heat barbecue.

When ready, place kebabs on grill and cook on medium heat, turning occasionally for 12 to 15 minutes, or until chicken is cooked.

Vicki Kokinakos runs the family business Kios Fine Foods in Catherine Field.

Mrs Kokinakos recommends using chicken thigh meat when making souvlaki.

Baste the kebabs while they’re cooking on the barbecue. Combine the juice of three good-sized lemons with a cup of good-quality olive oil.

Season with dry oregano, salt and cracked pepper.

Whisk the oil with the lemon until it’s well mixed. Remove from heat and add extra oil and lemon juice.

Serve with salad or vegetables.

IT is said we eat with our eyes first and taking one look at Vicki Kokinakos’ chicken souvlaki promises to have barbecue lovers hooked.

Cubes of chicken, breast or thigh, are placed onto bamboo skewers with pieces of red or green capsicum and purple spanish onions in between.

Mrs Kokinakos recommends basting the kebabs when they are cooking.

The colourful result is a big part of Mrs Kokinakos’ summer dishes.

“As the weather gets warmer, our family turns to eating and cooking outdoors, and at my place that means barbecues,’’ said Mrs Kokinakos, who runs Kios Fine Foods at Catherine Field, with her sister Effy.

“I remember as a child we’d have huge family get-togethers and my mother would get us to help make the kebabs.

“She would marinate the chicken the day before and we’d all sit around the table passing the pieces onto bamboo skewers, alternating meat with capcisum and spanish onion.’’

Mrs Kokinakos, 53, said the key to making the kebabs was using the right part of the chicken and getting the seasoning right.

She warns people who prefer to use chicken breast to be careful not to overcook the meat or it will dry out.

“One trick of the trade when using chicken breast is to marinate the breast in a good quality yoghurt for one or two days before cooking,’’ she said.

Use an unsweetened and unflavoured yoghurt.

Alternatively, use thigh meat because it will stay juicy and succulent.

She also recommends basting the kebabs when they are cooking on the barbecue.