Juicy chicken souvlaki with graviera

For the chicken

600 g boneless chicken thigh 120 g mayonnaise 80 g grated graviera cheese 15 ml lemon juice (1 tbsp) zest from 1 lemon 1 tsp mustard 1 tsp dried thyme ½ tsp sweet paprika salt pepper

For the chicken, cut the thigh into large bite-sized pieces and place them in a bowl.

Add the mayonnaise, graviera, lemon juice, lemon zest, mustard, thyme, paprika, salt and pepper and mix very well until the chicken is fully coated.

Cover and refrigerate for 30 minutes, so the mayonnaise locks in the moisture and keeps the chicken juicy.

Preheat the oven to 190°C with fan and spread the chicken on a baking tray without overcrowding it. (or cook in the airfryer)

Bake for 25–30 minutes, until golden on top and the graviera melts, while the chicken remains juicy inside.

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Juicy chicken souvlaki with graviera

Servings

Preperation

Cooking

Waiting

For the chicken

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