Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes

Greek chicken skewers with crispy lemon potatoes are an easy summer dinner for two, ready in 30 minutes plus marinating.

Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes

A taste of a summer holiday on a Greek island that everyone will love.

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Prep time: 30 minutes, plus 15 minutes for marinating Serves: 2

Ingredients

• 350 g chicken breast or skinless, boneless chicken thighs
• 4 medium potatoes
• wooden or metal skewers (if using wooden skewers, soak them in water for 10 minutes so they do not burn)

For the chicken marinade

• 3 tbsp olive oil
• juice of 1/2 lemon
• 1 clove garlic, crushed
• 1 tsp dried oregano
• 1/2 tsp salt
• pepper to taste

For the lemon potatoes

• 2 tbsp olive oil
• juice of 1/2 lemon
• 1 tsp oregano
• salt to taste

Method

1. Prepare the meat. Cut the chicken into evenly sized cubes, about 2 cm.
2. Mix the marinade. Combine the olive oil, lemon juice, crushed garlic, oregano, salt and pepper in a bowl.
3. Marinate the chicken. Add the chicken cubes, mix well and leave at room temperature for 15 minutes, or refrigerate for longer.
4. Prepare the potatoes. Peel the potatoes and cut them into thinner wedges or fries. Toss them in a bowl with the olive oil, juice of half a lemon, oregano and salt.
5. Cook the potatoes. Cook them in an air fryer at 200°C for about 18 to 20 minutes, shaking the basket once during cooking. Alternatively, bake them in a conventional or fan oven at 210°C for about 25 to 30 minutes until golden and crisp.
6. Prepare the skewers. Thread the marinated chicken cubes onto the skewers, about 4 to 5 pieces per skewer.
7. Cook the skewers. Heat a ridged grill pan or regular frying pan over medium-high heat. Cook the skewers for about 10 to 12 minutes, turning them every few minutes so that they brown evenly on all sides and develop good colour.
8. Serve. Serve the hot chicken skewers with the crispy lemon potatoes. Add a spoonful of tzatziki left over from Tuesday, if you have any, and a lemon wedge to squeeze over the meat.

Summer trick: How do you get the juiciest chicken without lighting a large grill?

The acid in the marinade—lemon juice—acts as a natural meat tenderiser. Marinate the chicken for at least 15 minutes, but no longer than 2 hours, as the acid will then begin to change the texture of the meat. Cook it in a very hot ridged grill pan or an air fryer at a high temperature. This creates a nicely browned crust outside while keeping the juices inside the meat.

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AI summary: Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes are an easy summer dinner for two. Chicken is marinated with olive oil, lemon, garlic, oregano, salt and pepper, then threaded onto skewers and cooked in a hot pan. Potatoes are seasoned with lemon, olive oil and oregano and cooked until crisp. The recipe fits 30 minute meals, with extra marinating time.