How to make the perfect chicken souvlaki

Souvlaki is, at heart, a very simple street food: the name comes from souvla, or “skewer”, and souvlaki is the diminutive, usually cooked on small skewers rather than on a big spit. Pork and chicken are the most popular choices, with lamb and vegetarian versions also common; this recipe focuses on chicken, which benefits from a little help in the flavour department.

For juiciness, chicken thigh is a good choice, though breast is widely used too. Cut the meat into roughly 3cm cubes so it chars without drying out; Theo Michaels’ larger 5cm cubes can burn on the outside before cooking through. Thread pieces closely onto metal skewers if possible, and keep different cuts on separate skewers because they cook at different rates.

Marinades vary. Akis Petretzikis favors a lemony brine with bay, parsley, thyme, garlic, pepper and honey, though extra moisture can give a slightly “rubbery” texture. Georgina Hayden’s yoghurt-based mix with garlic, lemon zest and olive oil softens chicken well in 30 minutes.

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