RECIPE: CHICKEN SOUVLAKI
While there are some things that I don’t think I’ll ever embrace when it comes to working from home (zoom meetings, you can go…), it does come with some perks. I do enjoy the flexibility of being able to whip up a not so sad-looking and freshly cooked desk lunch if I’m in the mood for it on some days. On others, a speedy sandwich or packet soup with a bread roll still suffices. Although this chicken souvlaki bowl was fairly quick to put together. Minimal effort, maximum taste. Just be sure to set aside enough time (at least 3 hours, or overnight) for the marinating or else you’ll be eating lunch closer to dinner time.
CHICKEN SOUVLAKI
INGREDIENTS
450g chicken thigh fillets, cut into 3-4 cm pieces
2 tablespoon lemon juice
3 tablespoon olive oil
1 tablespoon dried oregano
2 teaspoons minced garlic (2 cloves)
1 teaspoon smoked paprika
salt and pepper
For chicken souvlaki bowls: roast sweet potatoes and cauliflower, spinach, cucumber, cherry tomatoes, halloumi and flat bread.
METHODS
Combine the chicken fillets and ingredients for the marinade in a mixing bowl and stir through to thoroughly combine all ingredients. Cover and leave to marinate in the fridge for at least 3 hours or overnight.
Optional: prior to cooking, you can thread the chicken thigh fillets onto skewers.
Heat a frying pan or grill over high heat. Spray the pan/grill with cooking oil before adding the chicken. Avoid overcrowding the pan. Leave the chicken to cook on this side for 3 minutes before turning over and cooking the other side for another 3 minutes. Check that the chicken is cooked through before removing from heat.
Assemble the chicken souvlaki bowls and serve immediately.
Enjoy!