New Nordic-Inspired Souvlaki

Ingredients

While the original Greek souvlaki typically features marinated meat skewers served with pita bread and tzatziki, this New Nordic adaptation incorporates locally sourced ingredients, such as root vegetables, herbs, and Nordic spices. The flavors are lighter and more delicate, reflecting the simplicity and purity of the New Nordic cuisine. We alse have the original recipe for Souvlaki, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into cubes 500g (1.1 lb) boneless chicken breast, cut into cubes
• 2 tablespoons rapeseed oil 2 tablespoons rapeseed oil
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground fennel seeds 1 teaspoon ground fennel seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground black pepper
• 1 large beetroot, peeled and cut into matchsticks 1 large beetroot, peeled and cut into matchsticks
• 2 carrots, peeled and cut into matchsticks 2 carrots, peeled and cut into matchsticks
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Fresh dill sprigs, for garnish Fresh dill sprigs, for garnish

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 15g (10g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the rapeseed oil, apple cider vinegar, honey, dried dill, dried thyme, ground fennel seeds, ground coriander, sea salt, and black pepper. Mix well to create a marinade.
2. 2.
   Place the chicken cubes in a shallow dish and pour the marinade over them. Toss to coat the chicken evenly. Cover the dish and refrigerate for at least 1 hour, or overnight for a more intense flavor.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Thread the marinated chicken cubes onto skewers, alternating with the beetroot, carrots, and red onion slices.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the New Nordic-inspired souvlaki garnished with fresh dill sprigs.

Treat your ingredients with care...

• Chicken breast — For juicier results, marinate the chicken for at least 1 hour or overnight.
• Beetroot — To prevent staining, wear gloves while peeling and cutting the beetroot.
• Fresh dill — If you can't find fresh dill, you can substitute it with dried dill, but use half the amount.

Tips & Tricks

• For added smokiness, grill the skewers over wood chips or charcoal.
• Experiment with different Nordic spices like caraway or juniper berries for a unique flavor profile.
• Serve the souvlaki with a side of pickled vegetables for a tangy contrast.
• If you prefer a vegetarian version, substitute the chicken with tofu or halloumi cheese.
• Don't forget to soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Serving advice

Serve the New Nordic-inspired souvlaki on a bed of fresh greens, such as arugula or watercress, for a vibrant and nutritious meal. Accompany it with a dollop of skyr or Greek yogurt mixed with lemon zest for a creamy and tangy element.

Presentation advice

Arrange the skewers on a rustic wooden platter, garnished with sprigs of fresh dill. Add a sprinkle of edible flowers, such as pansies or nasturtiums, for a touch of Nordic elegance.