Greek chicken souvlaki

Ingredients

 15 boneless chicken thighs

8 cloves garlic

2 tbsp dried Oregano

1 tsp dried Rosemary

1 tsp Sweet paprika

1 tsp chilli flakes

1 tsp Salt

1 tsp Pepper

1 large Lemon, juiced

3 tbsp the Governor extra Virgin olive oil

The Veg

200g Cavolo nero, stalks removed, finely sliced

1 red onion, finely sliced

2 cloves garlic, crushed

150 ml chicken stock

1 tsp cumin

1 tsp ground coriander

1 tbsp EVOO

Method

1. In a small bowl combine the garlic, herbs, oil, lemon juice.

2. Place the chicken in a large bowl, add the marinade and mix to coat. Cover and pop in the fridge for a 2hrs or at least 30 mins.

3. Thread the chicken onto the skewers

4.Heat the bbq to a medium heat. Cook the chicken until nicely charred (15mins) turning every 5minutes to cook evenly.

5.whilst the chicken is cooking heat a large frying pan to medium. Add the oil then the onions, garlic and sauté for 5 mins. Add the spices and stir. Add cavolo nero, sauté for 5mins then add the stock. Bring to the boil then simmer until chicken is ready.

3.Serve the vegetables on a large plate topped with the chicken and some feta Greek yoghurt.