I called in at the bar today for an early lunchtime tapa before wandering into Martha's store to see if anything caught my eye. Skinless, boneless chicken thighs did the trick — two large, two smaller — so I bought the lot and turned two of them into this chicken souvlaki recipe, no skewers needed., finished in a hot stainless steel pan alongside potato wedges from my Remolonas fresh produce box, tossed in the leftover marinade before they went in the pan. The other two thighs went straight into the freezer.

In England, I used to buy proper Cyprus potatoes when they appeared in the markets at a particular time of year, and what I get here in Andalucía is the closest in spirit — not quite the same, but you cannot have everything in life.

This is a properly easy chicken souvlaki recipe. No threading skewers, no firing up a grill, no plancha required. Lemon, garlic, dried oregano, and a splash of Bionsan apple cider vinegar give you all the Greek brightness you need. A handful of market green beans on the side, and a ramekin of Mango Ember — that's supper done.

The marinade

• 1 large and 1 smaller skinless, boneless chicken thigh
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, grated
• 1 tsp dried oregano
• Small pinch of smoked paprika
• Splash of apple cider vinegar
• Salt and black pepper

The potatoes

• 1-2 Cyprus-style potatoes, cut into wedges

The green beans

• A handful of fresh green beans, sliced thinly on the diagonal
• Splash of olive oil
• Black pepper
• Pinch of dried red chilli flakes

Chicken Souvlaki, No Skewers Needed — Method

Combine the olive oil, lemon zest and juice, garlic, oregano, smoked paprika, vinegar, salt, and pepper in a bowl. Add the chicken thighs and turn to coat. Leave to marinate for 20–30 minutes at room temperature while you prep everything else.

Cut the potatoes into wedges and par-boil for 6–7 minutes until just tender. Drain and steam dry. When the chicken comes out of the marinade bowl, toss the wedges straight into it — no waste, all the flavour.

Get a stainless steel frying pan properly hot over medium-high heat. Add the chicken thighs and cook for 6–7 minutes on the first side without moving them — let the crust form. Turn and cook for a further 5–6 minutes until cooked through. Press lightly with a spatula for the first minute to get good contact with the pan. Rest for 5 minutes.

While the chicken rests, add the wedges to the same pan with a little extra olive oil if needed. Cook for 4–5 minutes each side until golden and catching at the edges. Finish with a squeeze of lemon.

For the green beans, lightly boil for 2–3 minutes, drain well, and dry in the pan. Dress with a splash of olive oil, a good grind of black pepper, and a pinch of chilli flakes.

Serve the chicken and wedges together with the green beans alongside and a ramekin of Mango Ember hot sauce at the edge of the plate.

A note on the wedges

Tossing the par-boiled wedges into the bowl the chicken marinated in is one of those things you do once and never forget. They pick up every last bit of lemon, garlic, and oregano — and they cost you nothing extra.

This recipe is part of my Chicken Hub — a complete guide to cooking every cut, every style, from Casa Adora and the road.

Wonky photos, proper chicken, genuine adventures — The Flexible Chef.