Fusion Kitchen · Lunch
Citrus-Marinated Grilled Chicken Skewers
Yuzu and Preserved Lemon Chicken Souvlaki
A Greek-Korean original, chicken thigh skewers marinated in yuzu and preserved lemon where the Japanese citrus brightness and the North African-via-Greek preserved fruit tradition are both structurally present so the marinade carries sweet, sour, and aromatic depth simultaneously and the grilled chicken smells like two continents at once.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
5gSugar
6gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Chop chicken thighs into 4cm pieces. Finely chop preserved lemon skin (discard flesh). Mix yuzu juice, preserved lemon, olive oil, garlic, oregano, honey, salt, and pepper. Toss chicken to coat; set aside 10 minutes. Whisk Greek yoghurt, tahini, lemon juice, garlic, sesame oil, and salt until smooth. Dice cucumber, halve tomatoes, slice red onion, chop parsley. Soak wooden skewers in water.
2
Grill
Thread marinated chicken onto 4 skewers, dividing evenly. Heat a griddle pan over highest heat until smoking, about 2 minutes. Grill skewers 4 to 5 minutes per side until deeply charred and cooked through (internal temp 75C). The yuzu and preserved lemon will caramelize beautifully.
3
Rest and plate
Rest skewers 2 minutes off heat. Warm pitta breads over the griddle 30 seconds per side. Spread sesame yoghurt generously inside each pitta. Slide chicken off skewers into pittas. Tuck in tomatoes, cucumber, and red onion. Scatter parsley over top. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 boneless skinless chicken thighs
- 2 tbsp yuzu juice
- 0.5 preserved lemon
- 2 tbsp olive oil
- 2.25 garlic cloves
- 1 tsp dried oregano
- 1 tsp honey
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 120g (4.2 oz) full-fat Greek yoghurt
- 1.5 tbsp tahini
- 1 tbsp lemon juice
- 0.5 tsp sesame oil
- 2 warm pitta breads
- 100g (3.5 oz) cherry tomatoes
- 0.5 medium cucumber
- 0.5 small red onion
- 10g (small handful) fresh flat-leaf parsley
- lemon wedges