Greek Chicken Souvlaki {street food monday}
Marinated chicken, feta fries, mustard aioli, pickled onions, cucumber and parsley all wrapped up on a pita bread. BEST. DINNER. EVER.
Serves: 4
For the chicken:
  • 6 skinless, boneless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • juice of half a lemon
  • 1 clove garlic, crushed
  • salt and pepper
For the fries:
  • 3-4 medium sized potatoes
  • canola oil (or another oil with a high smoke point)
  • 2 oz (50g) feta cheese, crumbled
  • a pinch each of dried thyme and oregano
For the aioli:
  • 4 tbsp good quality mayonnaise
  • 2 tsp wholegrain mustard
For the pickled onions:
  • 1 small red onion
  • pinch of salt
  • juice of half a lemon
To serve:
  • sliced cucumber
  • picked parsley leaves
  • pita bread
  1. First, place the chicken thighs into a shallow, non-reactive bowl, with the oil, oregano, lemon juice, garlic and a big pinch each of salt and pepper.
  2. Set aside to marinate for at least 10 minutes or up to an hour - any longer than that and the acid will start to cook the meat.
  3. While the chicken is marinading, wash and slice the potatoes into chips, about half an inch (1cm) thick. Place into a saucepan and cover with cold water, and then bring them to the boil. Boil for two minutes, and then drain.
  4. While the chips are boiling, get a metal tray large enough to hold them and pour in enough canola oil to just cover the bottom of the tray. Place the tray into the oven, and set it to 400F/200C.
  5. Once the tray has been heating for at least 15 minutes, carefully add the drained chips, and shuffle them around so they sit in one layer. Bake for 15 minutes, then take them out and flip them over and bake for a further 20 minutes.
  6. While the chips are cooking, the chicken can be cooked on the stove top in a griddle pan, or on the barbecue. Either way, the chicken needs at least 7 minutes a side, to cook through completely. If you're not sure, cut a piece open, and if you need to, you can finish cooking the chicken in the oven with the fries.
  7. To make the aioli, simply stir all the ingredients together in a small bowl.
  8. To make the pickled onions, simply peel and slice the onion into fine half moons, and then toss it with the salt and lemon juice, scrunching the onion lightly in your hands. Set aside for at least ten minutes.
  9. When the fries are done, take them out of the oven and drain briefly on paper towels, before tossing them with the crumbled feta and herbs.
  10. Slice up the chicken, and then take everything to the table, and let people pile up their own pita bread with aioli, chicken, fries, pickled onions, cucumber and parsley. These are great with a beer alongside or a shot of ouzo, if ya nasty.
Recipe by The Sugar Hit at