Dakos and chicken souvlaki skewers


  • 4 large, very juicy tomatoes
  • 1 clove of peeled garlic
  • 150 g of mizithra, traditional Greek cheese (or, failing that, feta or brousse)
  • 4 slices of toasted country bread
  • 1 handful of kalamata olives
  • 4 tablespoons olive oil
  • oregano

  • the zest of 1 organic lemon

For the skewers

  • 8 chicken strips
  • the juice and zest of 1 organic lemon

  • 2 tablespoons olive oil
  • 1/2 teaspoon(s) cayenne pepper
  • 2 cloves of garlic, peeled
  • 2 tablespoons oregano


  1. The day before, pour the lemon juice and zest and olive oil into a salad bowl; add the cayenne pepper, chopped garlic, oregano and chicken strips. Cover with cling film and leave to marinate in a cool place for 12 hours.

  2. The next day, remove the aiguillettes from their marinade and thread each of them onto a skewer. Grill them for 5 minutes on each side on a very hot grill.

  3. Cut the tomatoes into small cubes – make sure to keep the juice. Mix the tomato cubes with the chopped garlic clove.

  4. On each plate, place a slice of bread; sprinkle with the reserved tomato juice. On top, arrange the diced tomatoes with garlic, cheese and olives. Sprinkle with oregano, lemon zest and drizzle with olive oil. Season with salt and pepper and place 2 skewers on each plate.

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