Chicken Souvlaki – Cooking Outside




  • 500g free-range chicken breast
  • bell peppers
  • 1 tsp. coriander seeds
  • 1 tsp. caraway seeds
  • ½ tsp. salt
  • 1 lime
  • handful of fresh spinach
  • 2 tbsp. aged balsamico
  • olive oil
Hi and welcome to AlmazanKitchen!

Do you remember pork skewers? Of course you do! Let’s make a chicken one, in a Greek style with a note of AlmazanKitchen improvisation! Coal-grilled chicken skewers infused with refreshing spicy marinade, simple and delicious! All made from scratch next to a stunning winter scenery near the mountain river. Recipe is below!



  1. Prepare some sharp sticks by using knife.
  2. Prepare you mortar & pestle.
  3. Load in ½ tsp. of salt, 1 tsp. of coriander seeds and 1 tsp. of caraway seeds. Grind everything well!
  4. Add some lime’s zest and a lime juice.
  5. Mix well until rich texture.
  6. Take 500g of free-range chicken breast. Slice & dice it. Dip in the marinade and let it marinate for few hours.

Chicken skewers:

  1. Take some bell peppers in a different colors. Dice in major pieces.
  2. Skewer it up on a stick by making a layers: pepper, chicken, pepper, chicken, etc…
  3. Preheat the grill on coals. Cook the skewers until crispy golden brown texture. Do not forget to flip it.


  1. Take handful of fresh spinach, dress it up with 2 tbsp. of aged balsamico.
  2. Place the chicken skewers on the spinach “pillow”. Add some olive oil.
  3. Enjoy! Bon Almazan!

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Do not sit home, love the nature, and cheers to you all!




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