Sunday, 1 August 2010

Grilled Chicken with Vegetable Kebabs

This weekend was not what you would call a "BBQ" weekend on our corner of the UK (a couple of sunny intervals but no proper sunshine). So we ended up grilling everything in the oven to elude ourselves that we are back in the hot hot Cyprus. The marinated chicken was super succulent and the vegetable kebabs crispy and juicy. Add a glass (or 2) of wine and life is beautiful!


(for marinated chicken)
3 chicken fillets
4 tbsp plain yogurt
2 garlic cloves
1/2 tsp mustard
1 tsp honey
1 tbsp olive oil
crushed pepper
dried oregano

(for vegetable kebabs)
large green pepper
button mushrooms

(for ladolemono dressing)
2 tbsp olive oil
2 tbsp lemon juice
crushed pepper
dried oregano


Prepare the marinade by mixing together the yogurt, paprika,olive oil, garlic, pepper, salt, mustard and honey. Cover the chicken fillets and leave in the fridge (for 2-4 hours). Grill for 15-20', sprinkling oregano in the last 1-2 minutes on grilling on both sides.

For the vegetable kebabs chop any vegetables in hand (not to small or they'll fall of the skewers) and put them alternating on the wooden stick skewers. Grill for 10-15' and then just before serving dress with the ladolemono sauce (which is made by mixing the olive oil, lemon juice and oregano together in a bowl and seasoning with salt and pepper to taste).

Serves 2.


  1. Ny favourite way of eating chicken souvlakia. Living in an apartment in Athens is not so easy to bbq often, so I usually grill them in the oven or on the sauteing pan.

  2. This was pretty good. This was nearly identical to the mandarin chicken sauce that a favorite chinese restaurant serves.

  3. Thanks SaRa, I'm glad you liked it :)

    And Ivy, grilling is one of my favorites ways to cook fish in particular and most times meat (although you can't beat the bbq smokiness of traditional souvlakia).