Chicken Kontosouvli

Ingredients

• 3 kg Chicken thigh fillets, boneless
• 100 g Mustard, mild
• 80 g White wine vinegar, from white wine
• 70 g Olive oil
• 40 g Salt
• 5 g Black pepper
• 1 tbsp Smoked paprika
• 1½ Dried oregano, dried
• 1 tbsp Garlic powder
• 1 tbsp Curry powder
• 2 Onion
• 2 Green pepper
• 2 Florina peppers
• 2 Tomatoes
• French fries, to serve
• Pita bread, to serve
• Tzatziki, to serve

Method

1. 1Put the mustard, vinegar and olive oil in a bowl and stir with a spoon.
2. 2Add the salt, pepper, paprika, oregano, garlic and curry, and stir.
3. 3Finely chop the onions, add them to the bowl and mix well.
4. 4Put on gloves and place the chicken pieces in a tray.
5. 5Pour in the marinade and mix well with your hands so it gets everywhere and covers the chicken.
6. 6Cut all the peppers into quarters, remove the seeds and put them in the tray.
7. 7Cut the tomatoes in half crosswise, squeeze each piece over a bowl to drain the juices and transfer the pieces to the tray.
8. 8Cover with cling film and refrigerate the tray for 4–6 hours to marinate.
9. 9Take the tray out of the fridge, cover the work surface with baking paper and move the chicken over the skewer.
10. 10Make a knot and tie string a little above the base of the skewer so the kontosouvli stays steady while the skewer turns. (Do not cut the leftover string.)
11. 11Put on gloves and start threading the chicken pieces and vegetables onto the skewer, alternating. (Large pieces of chicken are threaded 2–3 times.)
12. 12Spread the marinade left in the tray over the kontosouvli.
13. 13Wrap the kontosouvli with the string we left sticking out of the knot, from one end to the other.
14. 14Wrap the kontosouvli in the baking paper to make it easy to carry, and place it low over the grill.
15. 15Roast for 10–15 minutes, then raise the skewer and continue roasting for another 45–50 minutes. (The roasting time depends on how strong the fire is.)
16. 16Remove the skewer, leave the kontosouvli to rest for at least 10 minutes and remove the string.
17. 17Cut into pieces and serve with fries, pita bread and tzatziki.