• 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 



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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