How To Make Chicken Souvlaki with Heston Blumenthal

Start by making the marinade for the chicken using olive oil, parsley leaves, mint leaves, and basil.

Grate lime zest and add it to the marinade, ensuring to keep the pit out.

Add a generous amount of garlic to the marinade and puree it.

Pour the marinade over the chicken thighs, separating some to use as a finishing sauce later.

Work the marinade into the chicken thighs thoroughly.

Skewer the marinated chicken thighs onto a rotisserie rod, ensuring they don't spin around.

Place the skewered chicken on the barbecue and press the button to start cooking.

Cook the chicken until it reaches an internal temperature of 150 to 160°F for 2 to 3 hours, ensuring it stays moist and charred.

Prepare a confit garlic by placing garlic cloves with olive oil and salt on the grill to soften.

Make a pickled cabbage by pouring marinade over cabbage with sugar and vinegar, allowing it to sit.

After the garlic has caramelized, mix it with mayonnaise to create a garlic mayonnaise.

Grill flatbread briefly on the fire to warm it up before serving.

Equipment Needed

Dietary

Allergens