600 g chicken
300 g brine
1 tablespoon(s) olive oil
To serve
souvlaki pita breads
Greek tzatziki sauce


1.Cut the chicken into bite sized pieces and marinate in poultry brine.
2.The best way to do this is to put both the chicken and the brine in a resealable plastic bag. Remove as much air from within the bag and seal.
3.You can also add the pieces of chicken and poultry brine in a bowl and put a plate over the chicken to keep it weighed down, so the meat stays immersed in the liquid continuously.
4.Leave the chicken in the brine for half an hour. Remove and strain, allowing all of the liquid from the brine to drain.
5.Pat the meat dry with paper towels.
6.Pour a small amount of oil into a hot pan and sauté until the chicken browns on all sides for 3-4 minutes.
7.Be careful not to mix too often so that it is allowed to brown properly. Chicken always browns better when it is left alone. If you mix it too often, it will release too many juices and boil instead of browning nicely.
8.Serve over pita breads and top with sliced tomatoes, onions, tzatziki and lemon.

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