How to make the perfect chicken souvlaki – recipe | Felicity Cloake's How to make the perfect …

Felicity Cloake's article from The Guardian Food embarks on a quest to define the 'perfect' chicken souvlaki recipe, acknowledging the inherent complexities and regional variations of Greece's most popular street food. She navigates the subtle differences between Greek and Cypriot barbecued meat kebabs, referencing experts like Georgina Hayden (author of 'Taverna') and Carolina Doriti, who emphasize souvlaki's fundamental simplicity despite its many interpretations (souvla, kalamaki, kontosouvli). The core pleasure, she notes, remains the smoky, juicy grilled meat, a tradition dating back to the Iliad. The article delves into key decisions for crafting the ideal souvlaki, focusing on meat choice and preparation. While pork and chicken are most popular, lamb souvlaki is gaining traction, and vegetarian options like halloumi (from Olive magazine) and mushroom (served at Lambrinaki in Athens) are available. Cloake opts for chicken, specifically recommending thigh meat over breast for its higher fat content, which ensures juiciness, a point echoed by chefs Stuart Ralston and Georgina Hayden. She advises cutting meat into 3cm chunks, warning against larger 5cm cubes (as used by Theo Michaels) which tend to burn externally before cooking through on standard home grills, emphasizing the need for prompt removal from heat once done. Marinade is another crucial element, with Georgina Hayden favoring a yoghurt-based approach. The article implicitly highlights the challenge of replicating authentic results without specialized equipment like a 'foukou charcoal grill,' suggesting that achieving true perfection often requires more than just a recipe.