Souvlaki is one of the most common and Greek Street foods. This protein packed dish is absolutely delicious and very nutritious. It's all about good quality meat and a very healthy, simple and tasty marinade. Extra Virgin Olive Oil is at the base of the marinade - it adds flavour and nutrients and makes the meat more juicy and tender. The polyphenols in the high phenolic EVOO increases the oils stability during the cooking process, making it a very safe oil if bbq'ing the meat. Souvlaki is usually served with pita and tzatziki but if you fncy something different, try it with this spiced Cavolo nero for plant power.
Chicken Souvlaki with spiced cavolo nero
Ingredients:
15 boneless chicken thighs
8 cloves garlic
2 tbsp dried oregano
1 tsp dried rosemary
1 tsp sweet paprika
1 tsp chilli flakes
1 tsp Salt
1 tsp Pepper
1 large lemon, juiced
3 tbsp the Governor extra virgin olive oil
For the Veg
200g Cavolo nero, stalks removed, very finely sliced
1 red onion, finely sliced
2 cloves garlic, crushed
150 ml chicken stock
1 tsp cumin
1 tsp ground coriander
1 tbsp the Governor EVOO
Method:
1. In a small bowl combine the garlic, herbs, oil and lemon juice.
2. Place the chicken in a large bowl, add the marinade and stir to coat. Cover and pop in the fridge for a minimum of 2hrs or leave overnight for best results
3. Thread the chicken onto the skewers
4. Heat the bbq to a medium heat. Cook the chicken until nicely charred, around 15minutes turning every 5 minutes to cook evenly.
5. Whilst the chicken is cooking, heat a large frying pan to a medium heat. Add the oil then the onions and garlic and sauté for 5 mins. Add the spices and give it a stir. When fragrant add the cavolo nero, sauté for 5 minutes then pour in the stock. Bring to the boil then simmer until tender.
6. Serve the cavolo nero on a large plate, top with the chicken souvlaki and some Greek yoghurt.
