Chicken Souvlaki

My Greek Escape: A Chicken Souvlaki Adventure

The aroma of grilling chicken, the vibrant colors of fresh herbs, and the satisfying crunch of pickled cabbage – these are the sensory delights that transport me back to a sun-drenched Greek taverna. Souvlaki, the quintessential Greek street food, isn't just a meal; it's an experience. This isn't your average grilled chicken; this is a taste of Greece, perfected in my own kitchen. I've always loved exploring new recipes and creating dishes inspired by my travels. This Chicken Souvlaki recipe is a testament to those adventures, a culinary journey that's surprisingly simple to recreate at home.

The secret to truly authentic souvlaki lies in the marinade. A vibrant blend of fresh herbs – basil, parsley, and mint – mingles with garlic, lime zest, and fragrant olive oil. It’s this herbaceous marinade that infuses the chicken with unparalleled flavor, tenderizing it to perfection as it sits overnight. The process is incredibly simple; you essentially toss the chicken in the marinade, seal it away, and let the magic happen. The longer it marinates, the more intense and delicious the chicken becomes. I usually prepare it the night before, allowing the flavors to fully penetrate, transforming simple chicken thighs into a gourmet delicacy.

But the adventure doesn't stop with the chicken. The pickled cabbage adds a welcome tanginess, a delightful counterpoint to the richness of the chicken. It's remarkably easy to make too; simply simmering vinegar and sugar creates a base for the thinly sliced red cabbage. The resulting pickled cabbage is crisp, refreshing, and adds a wonderful textural element to the overall dish. And let's not forget the garlic mayonnaise; roasted garlic blended with creamy mayonnaise creates a luscious sauce that takes the souvlaki to another level. Each bite is an explosion of flavors and textures. The slightly sweet pickled cabbage contrasts beautifully with the richness of the creamy mayonnaise, all while complementing the perfectly grilled chicken.

Serving the souvlaki is just as important as making it. I love using warmed flatbreads as the perfect vessel for the chicken, pickled cabbage, and garlic mayonnaise. A drizzle of sriracha adds a kick of spice, balancing out the other flavors. A squeeze of fresh lime juice at the end adds the perfect touch of acidity, brightening the dish and enhancing its already incredible taste.

This isn't just a meal; it's a journey. It's a moment of escape, a reminder of a vibrant culture and the simple joy of sharing delicious food with loved ones. And the best part? The entire experience, from marinating the chicken to assembling the final dish, is remarkably straightforward. It's a recipe that’s as satisfying to make as it is to eat, reminding me that sometimes, the greatest adventures are found not in far-off lands, but in the heart of my own kitchen. So, gather your ingredients, put on some Greek music, and prepare for a culinary adventure that will transport you straight to the sun-kissed shores of Greece!

Step-by-step

• In a mini food processor, combine the basil, parsley, mint, garlic, lime zest and olive oil. Pulse until the mixture forms a coarse puree. Set aside about 1/4 cup (2 oz./60 g) of the mixture for serving.
• In a sealable plastic bag, combine the remaining marinade and the chicken. Turn to coat and refrigerate for at least 12 hours and up to 24 hours.
• To make the pickled cabbage, in a small saucepan over medium heat, combine the vinegar and sugar. Heat, stirring occasionally, until the sugar is completely dissolved. Remove from the heat and let cool to room temperature. Put the cabbage in a bowl, pour the cooled liquid on top and toss to combine. Season to taste with salt. Cover and refrigerate for at least 2 hours and up to 2 days.
• Prepare an Everdure Hub or Fusion grill for rotisserie grilling according to the manufacturer’s instructions.
• Remove the chicken from the marinade and discard the marinade. Season the chicken with salt and pepper.
• Clip one of the forks onto the grill’s spit. Skewer the chicken pieces on the spit, folding and turning the chicken pieces as necessary to form an even, compact shape. Use the second fork to hold the chicken pieces together.
• When the coals are ready for cooking, place the spit on setting 2 and turn on the rotisserie. Grill the chicken, adding more coals as needed to maintain a surface temperature of around 212°F (100°C), until an instant-read thermometer inserted into the center of the chicken reaches 150°F (65°C), 1 to 1 1/2 hours. Lower the spit to setting 1 and continue grilling until the chicken is browned and the thermometer registers 170°F (77°C), 20 to 30 minutes.
• While the chicken is cooking, make the garlic mayonnaise. Place the garlic on a square of aluminum foil. Drizzle with the grapeseed oil and wrap tightly in the foil. Place the parcel on a corner of the grill where the heat is low. Cook until the garlic is very soft and golden brown, about 1 hour. Remove from the heat and let cool. Squeeze the pulp from the garlic cloves into a small bowl. Using a fork, mash the garlic to break up any bits. Add the mayonnaise and stir until combined. Season with salt. Cover and refrigerate until ready to use.
• When the chicken is done, remove the spit from the grill and set aside to let the chicken rest for 10 minutes.
• To serve, carve the chicken from the spit into bite-sized slices. Arrange some of the chicken and pickled cabbage on a flatbread. Drizzle with some of the garlic mayonnaise, sriracha and some of the reserved marinade. Season with salt and a squeeze of lime juice. Serve immediately. Serves 8 to 10.