While souvlaki and other Greek meat grills are staples in our house, their appearance definitely increases in the warmer months. And if I’m going to the effort of lighting the barbecue, I will always cook more meat than I need, so I can enjoy it on subsequent days. As a result, I have a new appreciation for turning this much-loved street food into more of a sharing plate. You can, of course, barbecue the chicken, if that is how your day is going, but this is just as delicious made in a pan, quickly and simply, with all that charred flavour. Throw in a little sunshine and a glass of cold wine, and you’ll find yourself instantly transported to a waterside taverna, paper tablecloth and all.Chicken souvlaki saladA tzatziki-style dressing, crunch from the salad and greens, briny black olives, and nuggets of toasted pitta make this incredibly addictive.
Prep 10 min
Cook 30 min
Serves 22 skinless chicken breasts (about 280g)
2 garlic cloves, peeled and finely grated1½ unwaxed lemons
