INGREDIENTS
- 1.5 kg / 3.3 lb chicken breasts (skinless)
- 150 ml water
- 5 g chicken stock cubes
- 15 g salt (preferably fleur de sel)
- 1.5 g white peppercorns
- 1.5 g dry thyme
- 1.5 g sweet chili flakes
- ½ Florina pepper
- 30 ml white wine
- 45 ml sunflower oil
- 1.5 tsp mild mustard
For the yogurt sauce:
- 250 g Greek yogurt
- 100 ml heavy cream
- 2 dashes of salt
- 1 small garlic clove (crushed)
- 2 dashes of curry powder (mild)
- To serve with:
- Greek pita bread
- Tomatoes
- Rocket salad
- Florina peppers
- Extra virgin olive oil
- Vinegar
PREPARATION
Your first task is to cut the chicken breasts into small pieces like you would do for classic Greek souvlaki. Then, bring 150ml of water to a boil, add the stock cube and stir to dissolve. Set aside and let it cool down.
Bash the peppercorns in the mortar until they turn into powder. Then, add the thyme, the sweet chili flakes, and the salt. Once you’ve mixed them well, add the mixture to the stock cube dilution. Stir until the salt is dissolved. Pour the broth over the chicken pieces and mix by massaging them. Wait for 10-20 minutes, until they absorb the broth. Blend the half Florina pepper in a blender along with the wine and add it to the chicken pieces. Mix well and set aside for 10-15 minutes. Then, add the mustard and, lastly, the sunflower oil. Marinate the chicken for 2-3 hours at room temperature (up to 18⁰C/64.4⁰F) and put it in the fridge for another 15-21 hours (total marinating time: 18-24 hours).
In a deep saucepan, simmer the heavy cream (don’t boil it). Turn off the stove, add the Greek yogurt and whisk to combine. Then, add the garlic while whisking constantly and, lastly, add the curry powder. Stir well until you have a thick, glossy sauce. Transfer the yogurt sauce to a bowl, cover it, and put it in the fridge.
COOKED ON amber.q A
COOKING
The next day, before lighting the charcoals on your grill, thread the chicken pieces onto the wooden skewers. Use 80-100 g for each skewer. Pile up the charcoals inside the fire cabin of your charcoal grill. Place the kindling on top in various spots (relatively close to each other) and light them. The charcoals light upside down, from top to bottom. They will be lit in 25-30 minutes - depending on the type of charcoals - easily, quickly, and without smoke.
When they are fully lit, spread them inside the fire cabin and grill the souvlaki on a clean grilling grate over high heat. Place the skewers right next to each other on the grilling grate, leaving no gap between them. When they get some color, flip them quickly on the opposite side. Then, turn them on their side (90⁰) and again on the opposite side (180⁰). Continue turning them this way until you have turned to each side two or three times. When they’ve gained a nice color, remove them from the grill and cover them. Grill the Florina peppers next to the skewers and blend them in a blender along with a little olive oil and vinegar. Heat up pita bread on the grill.
Take pita bread, spread with yogurt sauce. Add souvlaki (remove the wooden skewer first), some rocket salad, wrap it, and voilà! Alternatively, place two pitas on an oval plate. Add four skewers on top, some yogurt sauce on the side, along with some pepper paste, and rocket salad. White wine and good company are a must.
Happy grilling everyone!
