Dorothy’s Chicken Souvlaki with Tzatsiki
There are a million versions of this marinade. My version is based on my friend Dorothy’s recipe. I cut the chicken breasts in strips and marinade it that way. When I’m feeling energetic (which is not often) I soak some wooden bamboo skewers for at least 30 minutes in warm water before I thread them up with chicken. I don’t put veggies on the same skewers because of the variance in cooking time. If you are too lazy to put it on skewers (it is time consuming) then cube the chicken (about 1″ cubes) and just cook in a glass baking dish. I find this is fast becoming my preferred method because a) I’m lazy and b) it’s just easier.
Ingredients
3-4 boneless, skinless chicken breasts cut in strips (about a finger width so they are easy to thread onto skewers)
3/4 c. olive oil
1/4 c. soya sauce
2 Tbsp sugar
Zest and juice of one whole lemon
3 cloves garlic crushed in a garlic press
1 tsp ground cumin (best if you toast the seeds and grind it with a mortar and pestal fresh but the sun will still rise tomorrow if you use pre-ground)
1 tsp fenugreek seeds, toasted and crushed (leave them out of you don’t have any..see above)
Method
Whisk the wet ingredients and spices together and add the chicken, stirring well to coat. Let marinade 2 hours but I’ve done it as little as 30 minutes and it come out fine.
Thread chicken on skewers and BBQ or put then in the oven on a parchment lined pan for 20 minutes @ 350 F. Turn after 10 minutes. If you are being a lazy gourmet then just put the cubes in a glass baking dish, same temperature, same time but you may need to bake a little longer…I think you probably know not to eat pink chicken but just in case…don’t eat pink chicken.
Tzatsiki
2 c. plain greek style yogurt (it needs to be nice and thick so don’t even think about that 0% fat crap)
1/2 small onion grated or whizzed through whatever whizzy machine you have handy.
salt and pepper to taste
1 tsp fennel seeds, toasted and crushed
1 clove garlic crushed, or more…up to you
4 cukes, seeds removed, grated (let the grated pulp drain in a colander for 30 minutes and press to get rid of as much liquid as you can)
Mix the whole works together and let sit in the fridge for at least and hour so the flavours meld