CHICKEN SOUVLAKI

Ingredients

• 2 chicken breast fillets
• 200 g poultry brine
• pita bread (the thicker kind for souvlaki)
• your choice of vegetables (finely chopped spring onions, tomatoes and lettuce)
• olive oil

For poultry brine:

• 550 ml water
• ½ lemon, cut in half
• 3 bay leaves
• ½ bunch parsley
• ½ teaspoon dry thyme or ½ bunch fresh thyme
• 1 tablespoon honey
• 35 g coarse salt (half or less can be fine salt)
• 2 cloves garlic, with skin, crushed
• 1 tablespoon black peppercorns

For sauce:

• 4 tablespoons yogurt (preferably Greek)
• 1 tablespoon mustard
• 1 tablespoon honey
• grated zest of 1 lime (optional)
• 1 tablespoon lime juice 

Method

The secret ingredient in this recipe is the brine!!! 

• Preheat oven to 180* C (350* F) Fan.
• Add all of the ingredients for the brine in a small saucepan.
• Stir and bring to a boil. As soon as the mixture comes to a boil, remove from heat and set aside for 1 hour. After 1 hour, strain into a bowl. It should have cooled completely.
• Chop the chicken into small bite sized pieces and add them to the Poultry Brine. Let them soak for ½ an hour to 1 hour.
• Drain the chicken pieces and dry off with paper towels. All of the moisture needs to be drained. Thread chicken onto skewers.
• Add a small amount of olive oil to a very hot pan. Brown the chicken on the skewers on all sides, about 3-4 minutes.
• When they are browned, cook in the oven for 5 minutes.
• Place the pita bread in a baking pan. Drizzle with a very small amount of olive oil and season with salt and pepper. Cook in the oven for 5 minutes.
• Combine all of the ingredients for the sauce in a small bowl.
• Present the chicken souvlaki on pita bread and serve with chopped tomatoes, lettuce and sauce. You can also try it with the tzatziki sauce!

Tip:Be careful not to let the chicken pieces soak in the poultry brine for too long because they will come out too salty!!

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