Chicken Souvlaki Recipe

Prepare and marinate

Trim any excess fat from the chicken thighs and cut into 1.5–2 inch (3–5 cm) pieces. In a large bowl combine 4 tbs olive oil, 3 tbs lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, 1.5 tsp sea salt, 1 tsp black pepper and 2 tbs white wine (if using). Whisk to emulsify.

Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor and tenderness.

If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking. Let skewered chicken sit at room temperature for 15–20 minutes before grilling.

Robata/grill cooking

Preheat a robata grill, charcoal grill, or hot grill pan to high heat (around 230–260°C / 450–500°F). Oil the grill grates lightly. Grill the skewers over direct heat, turning every 2–3 minutes, until well charred at the edges and an internal temperature of 74°C (165°F) is reached — about 10–12 minutes depending on thickness. Baste once with a thin brush of remaining marinade or 1 tbs olive oil in the final 2 minutes for shine. Remove from heat and rest for 5 minutes before serving.

While chicken marinates, prepare the cucumber by grating it on the large holes of a box grater. Place grated cucumber in a fine sieve or cheesecloth and press/ squeeze out as much liquid as possible to avoid a watery yogurt.

In a medium bowl combine 400 g Greek yogurt, drained grated cucumber, 1 grated garlic clove, 1 tbs chopped dill, 1 tbs lemon juice, 1 tsp olive oil, 0.5 tsp smoked paprika, 1 tsp liquid smoke (optional — if using, add less for subtle smoke), 0.5 tsp sea salt and 0.25 tsp black pepper. Stir until smooth and taste; adjust salt, lemon or smoke to preference.

Cover and refrigerate the smoked yogurt for at least 30 minutes to let flavors meld. If using real smoke (smoking gun), spread yogurt in a shallow dish and cold-smoke for 2–4 minutes, then cover and chill.

Preheat oven to 220°C (425°F) or prepare a smoker/covered grill set to medium-high heat. Parboil 800 g halved baby potatoes in salted water for 8–10 minutes until just tender; drain and let steam-dry for a couple minutes.

Toss parboiled potatoes with 2 tbs olive oil, 1 tsp sea salt, 0.5 tsp black pepper, 1 tbs chopped rosemary and 0.5 tsp smoked sea salt (if using).

To oven-roast: spread potatoes cut-side down on a baking sheet and roast at 220°C (425°F) for 20–25 minutes until golden and crisp. To smoke: place potatoes in a smoker or covered grill with wood chips and smoke/roast for 25–30 minutes until caramelized and smoky. Turn once halfway through for even browning.

When finished, toss hot potatoes with an extra 1 tbs olive oil and a pinch of cracked black pepper and chopped parsley.

Plate: Spread a generous spoonful of smoked yogurt on each plate or serve in a shallow bowl. Arrange 2 skewers of sliced chicken souvlaki beside the yogurt and add a portion of smoked potatoes.

Garnish with lemon wedges, drizzle 1 tbs olive oil over the chicken and potatoes, scatter 2 tbs chopped parsley and finish with a grind of black pepper. Serve immediately so chicken is hot and potatoes crisp.