Kontosouvli is actually a big skewer cooked on a spit turning over hot coals. Many different meats can be used, including liver and other offal’s. here we give you a nice home recipe for Chicken Kontosouvli.

Ingredients
12 boneless chicken thighs

For the marinade
2 garlic cloves, crushed
Zest and juice 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tbsp. dried oregano
2 tsp paprika
4 tbsp. olive oil
1 tbsp. mild mustard
Small bunch parsley, finely chopped
Salt/black pepper

To serve
Pitta bread
Tzatziki
Sliced Tomatoes, red onions, shredded romaine lettuce leaves, , or other crunchy lettuce

Method
1. In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and pepper. Add the chicken thighs and mix everything together. Cover and chill for at least an hour.
2. Light a barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact or thread them on a spit if you have a rotisserie BBQ. Place the chicken kebab on the side without any coals underneath and cook for 60-75 minutes, turning regularly, or until cooked through. Cover the chicken with foil and leave to rest for 20 minutes before slicing. (If cooking in the oven, heat to 390F./360F. or 200C/180C. Rest a wire rack over a roasting tin and place the chicken on top and cook for 60-90 minutes or until cooked through.)
3. Slice strips of chicken from the kebab and stuff into warm pittas. Serve with tzatziki, tomato, red onion and crunchy lettuce

Pin It on Pinterest

Share This