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

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