Dinner - Say Hello

Say Hello to Sarah Coates + Make Greek Chicken Souvlaki

April 27, 2015

Greek Chicken Souvlaki-5

I first stumbled across Sarah Coates’ blog when a delicious looking chicken souvlaki caught my eye on pinterest. I immediately needed to know: who is this incredible human being that is making FETA FRIES? I clicked over to The Sugar Hit and it was love. Sarah’s blog is full of indulgent and creative recipes. For which she makes absolutely no excuses. Which is why I love her so. Don’t worry though, there is the occasional wholesome post thrown in that assures me that she does, in fact, eat savoury food.

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Sarah has recently been nominated for a Saveur Blog Award. You should totally vote for her here. But even more exciting than that is that she has secured a book deal with Hardie Grant. A. Freaking. Mazing. Did I mention she’s 25?

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Sit back, unbutton yo pants and have a read. Then quickly do them up and race out and get feta and potatoes because I’ve made her insanely good Greek Chicken Souvlaki. I know this because I have made it countless times. So have my friends, colleagues and students. Because I tell anybody who will listen. It’s slightly adapted here to make a smaller quantity and because I am a bit lazy.

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 Tell me about a meal that absolutely could not have been improved with a side of feta fries?

So difficult to say, because I am firmly of a mindset that pretty much everything is improved by fries…OH, got one. There is a little bistro in Brisbane and it does an absolutely insane trade at breakfast pretty much every day. They do OK at lunch, but for some reason, they are barely ever full at dinner.
After heading off to try another restaurant one Friday night, and finding it was closed for a function, my boyfriend and I turned up at this place and were one of only three tables in the whole place. We ordered rare steaks which came with herby fries and red wine sauce, and had raspberry vacherins for dessert. We murmured jokey, made up stories about what the other tables were saying. It was totally simple, totally inexpensive, but being with him and having almost the whole place to ourselves was kind of magical.
And we already had fries, so no need for more!

You said that your cookbook collection sits at around 250, rank them please.

Dude, it’s closer to 300 now. I have a problem.

Kidding, obvs. Tell me your favourite?

My favourite cookbook is….How To Eat, by Nigella Lawson. That might be a little surprising, given my propensity towards high-octane, sugar fuelled excitement. But at heart, I am a gentle food nerd who just wants to sit around and read about the foods that Nigella used to eat with her sister.
And for anyone who doesn’t take Ms Lawson seriously as a person, or as a food writer, please buy this book. It is actually my favourite book of all time, not just my favourite cookbook. It is an amazing piece of work.

What do you do outside of your blog? I totally imagine you work somewhere like Willy Wonka or a Lolly Shop, amirite?

I WISH! But actually, I don’t. Because my blog is my job! I do it full time. And erryday that I get to wake up and work on The Sugar Hit, and creating cool new recipes, and trying to find new ways to bring fun, exciting food into people’s lives, it feels like winning the lottery.
And blah blah blah, it’s still a job and it’s hard work, but honestly, I cannot complain at all. And I wouldn’t. Because I’ve had really crap jobs before, and I know what it’s like. Blogging full-time is a bit of a minefield, though. One day I’ll tell the story of how I got to here. It’s a doozy.

You have a very distinct style which is strongly portrayed in everything you do, is this intentional or did it develop over time?

Thank you! It means a lot to me that you think that! I think my style has definitely developed over time…but maybe it’s truer to say that the style (or the idea behind it) was always there, but my skills weren’t up to the task of expressing it. My skills are still developing (thank god), and with every little thing I pick up, I can apply that to bringing more of the vision I have to life.

What an amazing achievement to have a book deal! I cannot wait to get my hot lil’ hands on it! Tell me about how this came to be.

Yaaaay! I saw the cover design for the first time the other day, and it’s getting SO REAL. It’s so exciting! I have wanted to publish a cookbook literally my entire life, but I never thought it would happen before my 25th birthday.
I was incredibly lucky. The publishing house, Hardie Grant, reached out to me after seeing my blog, and asked me if I would be interested in doing a book. Of course, then I had to put together a proposal, then another proposal, and then I flew to Melbourne to meet with them, and they made an offer and we’ve worked very collaboratively since then to get to the end product. It’s been an incredible experience, and I kind of still don’t believe it.

Creativity can be a constant struggle. What do you do when creativity strikes? And when it won’t? And how do you nurture your creativity?

This question makes me take a deep breath and do crazy eyes. Creativity, or inspiration, is such a difficult beast to wrangle! When creativity strikes, I say GO WITH IT. If you have a great idea, write that shit down in your phone. If you have a kooky plan, do it. Whatever you do, don’t let your pre-conceived ideas about how things should be get in the way of your creativity. Be different, and even if it sucks, at least you learned something and you’re one step closer to your own unique, awesome vision.
When inspiration won’t strike, that is when you need to nurture it the most, so I’m gonna combine those two questions, and answer with the title of an amazing documentary about Diana Vreeland: The Eye Has to Travel (it’s awesome, watch it). You have to feed your creativity – give it input, give it something to feed from and be inspired by. In other words, your eye has to travel, so buy magazines, trawl the internet, and not just in your subject either. See something you’ve never seen before, and then let inspiration take hold.
Blogging {and life, actually} requires you to be vulnerable. Have you had any struggles with being vulnerable and sharing your ideas? Do you have any tips to overcome this struggle?

The way I see it is this: work hard, and try and create things that you are totally proud of, and that you stand by. And I don’t mean everything has to be great, but just that you did your damned best, and you’re happy with what you achieved.
If you do that, and you have the balls to put it out in the world, then pat yourself on the back! Have an ice cream sundae, you did an amazing thing! And if there is some sad sack out there in the world who wants to give you shit for daring to care about something, then f*ck em. Ain’t nobody got time for that. Flip the bird at the comment on the screen, delete it and never think of it again. I think there’s power in not caring what other people think. If you think you’re great, and you’re proud of what you make, then that’s all that matters, man. Haters gonna hate.

Greek Chicken Souvlaki
Serves 2
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 2 skinless and boneless chicken thighs
  2. 1 tablespoon olive oil
  3. 1/2 teaspoon dried oregano
  4. squeeze of lemon
  5. 1 clove of garlic, crushed or grated finely
  6. Salt and Pepper
  1. 1 large {or two medium} potatoes
  2. 1 tablespoon olive oil
  3. 30 grams feta cheese, crumbled
  4. Pinch of dried oregano and thyme
  1. 1/2 a red onion
  2. pinch of salt
  3. 1 tablespoon of lemon juice
  1. 2 tablespoons of whole egg mayo
  2. 1 teaspoon wholegrain mustard
  1. sliced cucumber
  2. picked parsley leaves
  3. pita bread
  1. Pre heat the over to 200 degrees and line a baking tray.
  2. Cut the potato into fries and toss in the oil {I'll sometimes microwave them first if I'm in a rush}.
  3. Place on the tray and bake for 30 minutes or until brown and cooked through.
  4. Combine chicken with all seasonings in a bowl. Set aside.
  5. Prepare onions by finely slicing and placing in a small bowl with salt and lemon. Set Aside.
  6. Stir together the mayo and mustard. Set aside.
  7. Begin to cook the chicken on a medium heat in a char grill pan. About 10 minutes each side or until cooked through.
  8. Remove from the heat and slice. Set aside.
  9. Remove the fries from the oven and toss with the crumbled feta and herbs.
  10. Warm the pitas in the microwave for 30 seconds and assemble your souvlaki with all of the toppings.
Adapted from The Sugar Hit
Adapted from The Sugar Hit
erin made this http://erinmadethis.com/

13 thoughts on “Say Hello to Sarah Coates + Make Greek Chicken Souvlaki

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