Kalí óreksi – chicken souvlaki

January 5, 2017

While I love eating really amazing food prepared by people who have culinary super powers, I do on occasion like to test my own cooking abilities.  A few months ago, I saw a super easy recipe for chicken souvlaki and thought I would try it out, as I am very partial to Greek food.  Apart from the dishes itself, I like the social aspect attached to Greek cuisine, it’s always about family and friends and feasting! 


It also brings back super memories of my early days in Johannesburg. I relocated here from Durban back in 1995, and one of the first restaurants I frequented with my work colleagues was this fantastic Greek place in Rivonia, sorry I can’t for the love of money remember the name of the place.  But the food, wow and there was this one dish that was simply the best, thinly sliced marrow, covered in batter and deep friend, OMG.  Dinner was always followed by lots of dancing, I remember colleagues trying to teach me to belly dance. One of my other great passions is dancing, so you can see how this is like a perfect evening out: great food, company, dancing and plates being broken on purpose (I am clumsy, it’s nice to break stuff without getting into trouble).


Anyway back to the souvlaki.


What I have worked out with this recipe after a few tries, is that it’s perfect for a light and healthy meal, especially during the week when time is tight and something easy & comforting is needed.  I make this at least once a week. 




500 gram chicken - I use the fillets, skin off, thinly sliced but you can use pieces if you like

4 cloves garlic - I love the stuff, add or reduce to your taste

2 lemons – grated rind for the marinade, the flesh for serving

Dried oregano


Greek salad




Chicken in seal-able bag, put in the minced or finely chopped garlic, grated lemon rind, salt and pepper, at least 5 tablespoons of the dried oregano, olive oil to coat everything. Squish it about so everything is nicely covered and stick in fridge. This process I do the night before, so the concoction can sit in the fridge and really marinade for 24 hours.



Pan fry the chicken, if using chicken slices, this takes no more than 15 minutes. Longer if using whole chicken pieces. Fry until it gets a golden colour but not dried out. Chuck salad into bowl, drizzle with olive oil. Lightly heat up pitas, either in the oven or toaster. Serve with cut up lemon wedges and tzatziki. Oh, and if you are me then also a nice cold glass of white wine.


Kalí óreksi!




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