Goat Milk

The most important step in making the perfect, traditional Greek chicken souvlaki is to marinade. For this chicken souvlaki recipe, the chicken is first marinated to soak up all the wonderful Mediterranean flavors and then grilled to high temperature, to get all crunchy, nicely colored and juicy.

The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here is how to recreate it at home.

 

Preparation time over 2 hours, Cooking time 10 to 30 mins Serves 4

 

Ingredients:

• 4 skinless chicken breasts, cut into 4cm/1½in pieces
• 3 tbsp olive oil
• ½ tbsp dried oregano
• ½ tsp sweet paprika
• 2 garlic cloves, grated
• 1 lemon, grated zest and juice only
• sea salt and freshly ground black pepper

For the mustard sauce

• 125g/4½oz Greek-style yoghurt
• 3 tbsp mayonnaise
• 1 tbsp honey
• 2 tbsp English mustard

To serve

• 4 pitta breads or flatbreads
• 1 onion, finely sliced
• ½ bunch flatleaf parsley, finely chopped
• sliced tomatoes, shredded white or red cabbage (optional)

 

Directions:

• Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight.
• Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through.
• While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard.
• To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like.

 

This is the traditionally used to make chicken souvlaki, and for you to make it to perfection from the very first time!

 

Make a quick and easy, gluten-free, low-calorie lunch. The lean white fish is also a good source of protein and spinach contains vitamin K for bone health

This recipe requires 10 minutes preparation time, 12 minutes cooking time, and serves 2

Ingredients:

 

• 25g soft goats’ cheese
• 1 teaspoon rapeseed oil
• 1 garlic clove, grated
• 200g spinach
• 2 x 125g skinless cod fillets
• 2 tomatoes, each sliced into 3
• a few thyme leaves, to serve

 

Directions:

 

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick pan, add the garlic and fry very briefly to soften it. Tip in the spinach and stir until wilted. Spoon into the base of two gratin dishes, then top with the cod. Spread over some of the goat cheese and arrange the tomatoes on top.

 

• Snip over a few thyme leaves, then bake for 10 mins until the fish flakes easily when tested. Serve in the dishes.

 

More Best Gourmet Recipes for you.

 

• Chorizo and Mozzarella Gnocchi

 

• Watercress Risotto with Goats Cheese