Chicken souvlaki with tzatziki
3 servings
140 minutes
In the Moscow restaurant of Greek cuisine Molon Lave, souvlaki is prepared from chicken. It is marinated for a long time in olive oil with fragrant oregano, then baked and served on the table with wheat pita, ripe tomatoes and a portion of tzatziki.
1
Remove the skin from the thighs. Marinate the meat in a mixture of 100 ml of olive oil, spices, and white wine. Place in the refrigerator for a couple of hours.
- Chicken thighs: 800 g
- Olive oil: 190 ml
- Dry white wine: 70 ml
- Oregano: 20 g
2
Wrap the thighs in plastic wrap or place them in a zip-lock bag and put them in a pot of water. Keep for 2.5 hours on low heat without boiling. Alternatively, send the thighs to a slow cooker set to 80 degrees for 1 hour.
3
At this time, prepare tzatziki: grate the cucumber on a fine grater and squeeze out the water using paper towels or by hand. Mince the garlic and mix it with yogurt. Add white vinegar, the remaining olive oil, and mix until smooth. Season with salt and add pepper to taste.
- Cucumbers: 60 g
- Garlic: 0.5 head
- Greek yoghurt: 200 g
- White (distilled) vinegar: 50 ml
- Olive oil: 190 ml
- Salt: to taste
- Ground black pepper: to taste
4
Cut the cooled thighs into pieces the size of a small plum and skewer them on wooden sticks, then place them on the grill or grill pan. Fry until golden brown and with a characteristic kebab crust for 3-5 minutes on each side.
- Chicken thighs: 800 g
5
Serve with vegetables, tzatziki, pita or bread.