Jamie Oliver Chicken Souvlaki Recipe

Jamie Oliver Chicken Souvlaki is made with chicken breast, sweet pointed peppers, fresh mint, fresh dill, and fat-free natural yoghurt. This easy Jamie Oliver Chicken Souvlaki recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

This Chicken Souvlaki Recipe is adapted from “Jamie Does…” cookbook under the name Souvlaki (Wicked kebabs) , but we used chicken here instead of pork.

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🧡 Why You’ll Love Jamie Oliver’s Chicken Souvlaki Recipe:

Bursting with Flavor: The marinade of garlic, mint, oregano, and lemon makes the chicken incredibly tasty.
Healthy Ingredients: Uses lean chicken breast, fresh herbs, and fat-free yoghurt, making it a nutritious option.
Simple to Prepare: Easy-to-follow steps and minimal prep time mean you can make this dish quickly.
Versatile Serving Options: Pairs well with a variety of sides like Greek salad, roasted vegetables, and pita bread.
Authentic Greek Taste: Offers a true Greek dining experience right at home with traditional flavors.

🍗 Jamie Oliver Chicken Souvlaki Ingredients

3 sweet pointed peppers
8 flatbreads, to serve
4 sprigs of fresh mint, leaves picked
1 small bunch fresh dill, chopped (stalks and all)
Red wine vinegar
Greek extra virgin olive oil
1 lemon, to serve

Ingredients For The Kebabs:

800g chicken breast, cut into 2cm chunks
1 tablespoon dried mint
1 tablespoon dried oregano
Juice of 1 lemon
100ml good-quality olive oil
2 cloves garlic, peeled and finely grated
1 tablespoon red wine vinegar

Ingredients For The Tzatziki:

½ large cucumber
200ml fat-free natural yogurt
1 small clove garlic, peeled
1 heaped teaspoon dried mint
1½ teaspoons red wine vinegar

🍲 How To Make Jamie Oliver Chicken Souvlaki

Prepare the Skewers: If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning.
Marinate the Chicken: Put all your kebab ingredients into a bowl and use your clean hands to mix everything well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavors to get a bit more intense.
Prepare the Peppers: Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan, or under a hot grill. Turn them occasionally and when they look almost ruined, pop them into a bowl, cover them with clingfilm, and put them to one side to steam for 5 minutes or so – this will help their skins to come off.
Make the Tzatziki: Coarsely grate the cucumber into a sieve over a bowl. Add a few good pinches of sea salt, then use your hands to squeeze out as much water as you can. Pour the water away, tip the cucumber into the empty bowl, and add the yogurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix well. Have a taste to make sure you’ve got the balance right, then put it aside.
Cook the Kebabs: Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated chicken pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 6 to 8 minutes, turning occasionally until done on all sides and the internal temperature reaches 75°C (165°F). Warm your flatbreads in the oven or a hot dry pan while your kebabs are cooking.
Prepare the Peppers Mixture: Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them, and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and black pepper, and a lug of extra virgin olive oil. Toss and mix, then have a taste to check the balance of flavors. Cut your lemon into wedges.
Serve: Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil, and a good squeeze of lemon juice. Serve it hot.

💭Recipe Tips

Marinate for More Flavor: Marinate the chicken for at least 30 minutes, but a few hours is better for more taste.
Use Fresh Herbs: Fresh mint and dill taste best. Try not to use dried herbs.
Blacken Peppers Well: Make sure the peppers are very blackened. This makes them easier to peel and tastier.
Check Chicken Temperature: Use a meat thermometer to make sure the chicken is cooked to 75°C (165°F).
Warm the Flatbreads: Warm the flatbreads just before you serve the meal.

🍅 What To Serve With Chicken Souvlaki?

Chicken Souvlaki goes well with Greek salad, roasted vegetables, lemon potatoes, or tzatziki. It also can be served alongside hummus, olives, pita bread, or feta cheese for a tasty meal.

🎚 How To Store Leftovers Chicken Souvlaki?

Refrigerate: Store the chicken souvlaki in an airtight container in the fridge for up to 3 days.
Freeze: Place the chicken souvlaki in a freezer-safe container or bag and freeze for up to 2 months. Thaw it In The fridge overnight.

🥵 How To Reheat Leftovers Chicken Souvlaki?

In The Oven: Heat the oven to 180°C (350°F). Put the chicken on a baking sheet, cover with foil, and heat for 10-15 minutes.
In The Microwave: Put the chicken on a microwave-safe plate. Cover and heat on high for 1-2 minutes until hot.
On The Stove: Heat a pan over medium heat with a little oil. Warm the chicken for 5-7 minutes, turning now and then.

FAQs

How To Cook Chicken Souvlaki In The Oven?

Preheat your oven to 200°C (400°F). Place the skewers on a baking tray and cook for about 15-20 minutes, turning halfway through.

How To Cook Chicken Souvlaki In An Air Fryer?

Preheat the air fryer to 180°C (350°F). Place the skewers in the air fryer basket and cook for about 10-12 minutes, turning halfway through.

Can I Fry Souvlaki Chicken Instead Of Grilling?

Yes, you can fry the chicken pieces in a pan with some oil over medium heat until cooked through, about 10 minutes, turning occasionally.

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