Maharashtra x Greece
Kolhapuri chicken souvlaki
Kolhapur brings the fire, Greece brings the tzatziki. Everyone brings a napkin.
60 minTime
46 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original518kcalsame
46 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix 60 g hung curd with the Kolhapuri masala, ginger garlic paste, lemon, 1 tbsp oil and salt. Coat the chicken and marinate 30 minutes.
- 2Squeeze the grated cucumber dry. Mix with the remaining hung curd, garlic, dill, 1 tbsp olive oil and salt.
- 3Thread the chicken onto skewers and cook on a griddle on high heat for 10 to 12 minutes, turning, until charred and no pink remains.
- 4Brush the pitas with the last of the oil, sprinkle oregano and warm on the griddle 30 seconds a side.
- 5Spread tzatziki on each pita, add the chicken, tomato, onion and coriander and fold.
Serve it like this
Lay two skewers across a folded pita on a board, with a deep swoosh of tzatziki beneath and sliced onion and tomato piled at one end.
