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CHICKEN SOUVLAKI (Kontosouvli)

CHICKEN SOUVLAKI (Kontosouvli)
To marinate the chicken thighs
2kg chicken thighs, boneless and skinless
30g basil
1 Tbsp parsley
1 Tbsp mint
2 limes, zest only
160g olive oil
2 cloves garlic, peeled
salt
freshly ground black pepper
 
For the garlic mayonnaise
3 cloves garlic, unpeeled
1 tsp grapeseed oil
2 Tbsp Hellman’s Mayonnaise
salt
 
For the pickled cabbage
120g red cabbage, thinly sliced
20g white caster sugar
60g white wine vinegar
salt
 
To finish
reserved cooked Kontosouvli, sliced
Flatbread – see recipe
60g reserved herb paste
reserved pickled cabbage
reserve garlic mayonnaise
Sriracha, to serve
reserved lime halves
salt
 
Divide the chicken thighs in half and trim into equal square pieces. Set aside in a bowl.
 
Blend the herbs, the zest of both limes and the olive oil to a rough paste. Set 60g of this herb paste aside for use in the finishing of the dish. Smash the garlic cloves with the base of a knife and mix into the remaining herb mixture.

Add the marinade to the chicken and place in the fridge for a minimum of 12hrs. Do not discard the zested limes – cut them in half and reserve.

To cook, heat the grill of the Hub or Fusion. Take the spit attachment and add on the first fork, as well as half of one of the zested limes. Season the marinated chicken thighs with salt and freshly ground black pepper and skewer one piece at a time turning the pieces 45° each time to ensure an even shape. Once all the meat is added, use the forks to hold the meat together.
 
When the coals are ready for cooking, place the spit on setting 2 and begin the rotation. Monitor the heat - topping up the coals when needed. It is important to maintain a surface temperature of around 100°c. Allow the Kontosouvli to reach a core temp of 65°C, then lower the setting to 1 to colour the meat.

Remove the spit and rest for 10 minutes before carving - reserving the cooked lime halves for dressing.
 
To make the garlic mayonnaise, place the grapeseed oil and the garlic on a piece of tin foil and wrap tightly into a parcel. Place the parcel on a corner of the grill where the heat is low, less than 140°C.
 
Leave to cook until the garlic is very soft and golden brown. Remove from the heat and squeeze the garlic flesh out of the skin into a bowl. Crush any remaining bits of the garlic with a fork and add to the bowl. Add the mayonnaise and stir well to mix. Season and set aside.
 
Make the pickled cabbage by combining the vinegar and sugar in a small pan and heat until the sugar dissolves completely. Leave to cool, then add the cabbage, allowing to pickle for at least 2 hours.
Season to taste.

To assemble, spread the cooked, sliced chicken on a flatbread. Spoon over the reserved herb paste and top with some pickled cabbage. Dress with the garlic mayo and Sriracha chilli sauce. Season with salt and a squeeze of the roasted limes.
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