Chef Mark’s Ultimate Greek BBQ Feast: Chicken Souvlaki & Grilled Halloumi

Chef Mark’s Ultimate Greek BBQ Feast: Chicken Souvlaki & Grilled Halloumi

Beef
Serves: 4 people Cooking Time: 80 Mins Difficulty: Easy

Kalimera! Welcome to my kitchen. Today, we’re firing up the Bull to create a meal that’s all about sunshine, friends, and the incredible flavours of the Mediterranean. This is more than just a recipe; it’s an experience. We’re making tender Chicken Souvlaki, perfectly grilled Halloumi, and my personal signature Tzatziki. This is the kind of food that makes memories. Let’s get started.

Yields: 4 servings
Prep time: 30 minutes
Marinating time: At least 30 minutes (up to 4 hours recommended)
Cook time: 15-20 minutes


Ingredients

For the Chicken Souvlaki:

  • 800g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

  • 1 large green bell pepper, cut into 1-inch pieces

  • 1 large red onion, cut into 1-inch pieces

  • 4 tbsp olive oil

  • Juice of 1 lemon

  • 2 cloves garlic, minced

  • 2 tsp dried oregano

  • 1 tsp smoked paprika

  • Salt and freshly ground black pepper to taste

  • 8 wooden or metal skewers (if using wood, soak in water for 30 minutes)

For Chef Mark’s Tzatziki:

  • 200g full-fat Greek yogurt

  • ½ a cucumber, seeds removed and finely grated

  • 1-2 cloves garlic, very finely minced

  • 2 tbsp extra virgin olive oil

  • 1 tbsp fresh lemon juice

  • 1 tbsp fresh mint, finely chopped

  • A pinch of dried oregano

  • Salt and pepper to taste

  • Pomegranate seeds for garnish (optional)

For the Grilled Halloumi & Olives:

  • 250g block of halloumi cheese, sliced into ½-inch thick pieces

  • 1 cup Kalamata olives, pitted

  • 1 shot of Ouzo (optional, for flambé)

  • Extra virgin olive oil for drizzling

  • A squeeze of fresh lemon juice

For Serving:

  • Warm pita bread or crusty bread

  • Fresh lemon wedges

  • A drizzle of extra virgin olive oil

  • A sprinkle of chilli flakes (optional)

  • Wine Pairing: A Greek medium-bodied red, such as an Agiorgitiko.

Equipment

  • Bull BBQ Grill

  • Grill-safe olive basket or tray (optional)

  • Tongs

  • Mixing bowls


Instructions

Step 1: Prepare the Tzatziki (The First and Most Important Step!)

  • Place the grated cucumber in a clean tea towel or cheesecloth and squeeze firmly to remove as much excess water as possible. This is the secret to thick, creamy tzatziki!

  • In a medium bowl, combine the strained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, and chopped mint.

  • Season with salt, pepper, and a pinch of oregano. Stir until everything is beautifully combined.

  • For the best flavour, cover and place in the fridge for at least 30 minutes to allow the flavours to meld together.

Step 2: Marinate the Chicken Souvlaki

  • In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.

  • Add the cubed chicken to the bowl and toss to ensure every piece is well-coated.

  • Cover and let it marinate in the fridge for at least 30 minutes, or up to 4 hours for maximum flavour.

  • When ready to cook, thread the marinated chicken onto your skewers, alternating with pieces of green pepper and red onion.

Step 3: Preheat Your Bull Grill 🔥

  • Fire up your Bull BBQ to a medium-high heat (around 200°C or 400°F). You want it hot enough to get a great sear without burning the chicken. Our ReliaBULL Technology ensures you won’t have to worry about inconsistent hot spots.

Step 4: Grill to Perfection

  • Place the chicken souvlaki skewers directly on the preheated grill. Cook for about 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has beautiful char marks.

  • During the last 5 minutes of cooking, add the halloumi slices to the grill. Cook for 2-3 minutes per side, until soft and golden brown with perfect grill marks.

  • If using, place the olives in a grill-safe basket and cook for 4-5 minutes until they are warmed through and lightly ‘charred’.

  • Chef’s Pro Move (Optional): For a real showstopper, carefully pour a shot of ouzo over the grilling halloumi and ignite it with a long lighter. Let the flames burn out naturally. This adds an incredible aniseed aroma.

Step 5: Assemble Your Masterpiece 🍽️

  • Spread a generous layer of your homemade tzatziki onto a large platter.

  • Arrange the hot chicken souvlaki skewers over the tzatziki.

  • Stack the grilled halloumi slices on the platter and scatter the charred olives around.

  • Garnish with fresh lemon wedges, a final drizzle of high-quality olive oil, and a sprinkle of pomegranate seeds over the tzatziki.

  • Serve immediately with warm bread and a glass of that beautiful Greek red wine. Cheers

We make interiors infused with the spirit of contemporary design philosophies.