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
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.
Bull BBQ Grill
Grill-safe olive basket or tray (optional)
Tongs
Mixing bowls
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