Chicken souvlaki served with spicy pan fried potatoes and drizzled with tzatziki
Serving: 4
Share this recipe!
Directions
- To make the tzatziki, place the grated cucumber in a cloth and squeeze until all of the water is extracted. Spoon into a mixing bowl and add all of the remaining ingredients and mix until all is well combined. Refrigerate until needed.
- For the souvlaki, place the chicken into a large mixing bowl and add the rest of the ingredients. Leave to marinate for about 1 hour. Thread the chicken pieces onto iron kebab rods and set aside.
- For the potatoes, heat the olive oil and butter in a deep frying pan.
- Mix all of the spices in a small plastic bag and shake to mix well.
- Add the potatoes and onions to the hot oil, cover and let slow fry for about 5 minutes.
- Sprinkle 15ml (1 tbsp) at a time of the mixed spices and mix well to combine with the potatoes and onions. Continue to cook uncovered until the potatoes are cooked and crispy.
- In the meantime, prepare the braai to your liking and grill the souvlaki until cooked. Serve with the potatoes mixture and tzatziki.
Ingredients
TZATZIKI:
- 1 cucumber, peeled, seeded and grated
- 250 ml plain thick yoghurt
- 1 garlic clove, crushed
- 30 ml (2 tbsp) olive oil
- Salt and freshly ground black pepper, to taste
CHICKEN SOUVLAKI:
- 8 chicken fillets, cubed
- 2 garlic cloves, finely crushed
- Juice of 1 lemon
- 10 ml (2 tsp) red wine vinegar
- 10 ml (2 tsp) fresh oregano
- 10 ml (2 tsp) fresh thyme
- 10 ml (2 tsp) dry thyme
- 5 ml (2 tsp) paprika
- Salt and freshly ground black pepper, to taste
- 125 ml (½ cup) olive oil
POTATOES:
- 60 ml (¼ cup) sunflower oil
- 15 ml (1 tbsp) butter
- 5 ml (1 tsp) cayenne pepper
- 5 ml (1 tsp) ground turmeric
- 10 ml (2 tsp) ground cumin
- 10 ml (2 tsp) chilli powder
- 4 medium potatoes, sliced
- 1 small onion, sliced