Chicken Souvlaki

Chicken Souvlaki With Roasted Pepper Salad, and Pitta Bread

The buttermilk in the marinade helps to keep the chicken nice and juicy, but if you can't find any, use 75ml of olive oil instead.

Chicken Souvlaki

Ingredients Serves 4

  • For the chicken
  • 4 chicken breasts
  • weighing about 175 g each
  • 100ml buttermilk
  • 1 lemon, zest and juice
  • 1 tbsp oregano
  • 1 tbsp dried mint
  • 1 small clove garlic, peeled and crushed
  • Salt and pepper
  • Olive oil for frying
  • 8 pitta breads
  • 8 wooden skewers soaked in water or 8 metal skewers
  • For the pepper salad
  • 2 red peppers
  • 2 yellow peppers
  • Olive oil
  • Salt and pepper
  • 50g shredded lettuce leaves or rocket
  • 3 tbsp torn
  • basil leaves
  • 1 tbsp roughly chopped flat leaf parsley


  1. For the Chicken
  2. The day before chop the chicken into 1 1/2 - 2 cm cubes and put in a bowl. Add the oregano, mint, garlic, buttermilk, lemon juice and salt and pepper and mix well. Pop in the fridge and leave to marinade overnight
  1. For the Pepper Salad
  2. Pre heat the oven to 170°C
  3. In a roasting tin, put the peppers in whole and drizzle with some olive oil and grind a little salt and pepper on them, put into the pre-heated oven for about ¾ - 1 hour, turn half way through. What you want to achieve is slightly coloured skins all over. Leave to cool slightly and when you can handle them OK, transfer them to a freezer bag and tie up
  4. Once they are completely cooled, take them out of the bag. Pull off the stalk and let the juices and pips from inside run out as much as possible and discard. Now peel away the skin from the flesh and discard the skin. Trim them up and remove any remaining pips, then cut into thin strips
  5. Mix with the remaining salad ingredients and set aside/ refrigerate until needed
  1. To finish
  2. Turn the oven up to 200°C
  3. In a large frying pan on a medium/hot heat, heat a little olive oil, take one piece of chicken and fry on either side until cooked (when you press down on it, it feels firm) about 3 minutes each side. When you can, try it and check for seasoning, adjust the rest of the marinade chicken as necessary.
  4. Skewer the chicken onto the kebab sticks, should be about 5/6 pieces per kebab
  5. Then fry the kebabs in batches for about a minutes on each side until they have some nice colour, transfer to a roasting tin and pop in the hot oven for 7-10 minutes to finish cooking. At the same time, pop the pitta breads in the oven to warm through
  6. To serve you will need to make a double quantity of tzatziki (see page24). You can either put everything down the middle of the table for people to help themselves to, or plate everything up individually

Delicious Mountain Cookbook

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