Greek Souvlaki Chicken Loaf
Servings: 4
This Greek Souvlaki Chicken Loaf is a quick, easy, and super moist dish that brings together traditional Greek flavours in a simple yet delicious way. Perfect for weeknight dinners or family gatherings, it’s sure to be a crowd-pleaser!
Ingredients
- 250 g natural, Greek or coconut yoghurt (1 cup), or Greek yoghurt
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp ground cumin
- Sea salt and freshly ground black pepper - to taste, good pinch sea salt
- 3 clove/s garlic - minced
- 1 lemon/s - zest of whole lemon, juice of half
- 800 g boneless and skinless chicken thighs - up to 1 kg
Instructions
- Start by mixing the yoghurt, spices, seasoning, garlic, lemon juice and zest together in a bowl or a large container (like a glass pyrex container with a lid).
- Submerge the chicken in the marinade. Cover and leave to marinade for 1-24 hours in the fridge.
- When it’s time to cook the chicken, preheat the oven to 200°C / 390°F (fan-forced).
- Layer the chicken, overlapping, in a loaf tin and top with any excess marinade.
- Oven bake for 45-55 minutes. The temperature of the middle of the loaf should get to 85°C/190°F.
- Prior to serving drain off any juices into a jug (to serve with).
- Invert the loaf tin onto a chopping board and slice the chicken (like you would if it were on a rotisserie).
Serve
- With the juices on the side.
- Serve with your choice of sides (salad, rice, potato wedges, vegetables, coleslaw, hummus).
- This is great to serve buffet or platter style for picky eaters to self serve and build their own bowl.
- Also delicious in a pita bread with garlic yoghurt sauce or hummus shredded lettuce, red onion and tomato.
Store
- Store leftover chicken in an airtight container in the fridge. The meat can also be frozen.