All Recipes

Chicken souvlaki

Prep

60+ mins

Total

2 HRS 30 MIN

Servings

4 Servings

Ingredients

1 tsp

Gregg's onion powder

2 tsp

Gregg's rubbed oregano

1/4 

Tsp Gregg's ground cumin

1/2 tsp

Salt

- 

Zest from ½ small lemon

3 tbsp

Olive oil

400 g

Chicken thigh fillets, skin removed

4 

Metal or wooden skewers*

1/4 

Telegraph cucumber

1/2 cup

Unsweetened greek yoghurt

1/2 tsp

Lemon zest

1 clove

Garlic, crushed

- 

Handful fresh mint leaves, chopped

- 

Lemon juice to season

4 

Wholemeal pita pockets

- 

Lettuce leaves

8 

Cherry tomatoes, chopped

1 

Small red onion, finely sliced

8 

Black pitted olives, chopped (optional)

- 

Fresh mint leaves (optional)

Instructions

Step 1

To make the marinade: Mix all the marinade ingredients together in a bowl.

Step 2

Cut the chicken thigh fillets into quarters and add to the marinade. Massage the marinade into the chicken to coat. Cover and refrigerate for 2 hours or overnight if wished.

Step 3

Preheat a lidded barbecue. Thread the marinated chicken onto skewers. BBQ over a medium high heat for 8-10 minutes, turning halfway through cooking.

Step 4

To make the Tzatziki: Grate the cucumber and squeeze out any excess liquid using paper towels. Place in a bowl and add yoghurt, lemon zest, garlic and mint. Season with a little lemon juice and salt and black pepper to taste. Cover and refrigerate until ready to use.

Step 5

Heat the pita pockets in the microwave or wrap in foil and heat in the oven. Remove the cooked chicken from the skewers. Fill the pita pockets with chicken, lettuce, tomatoes, red onion and olives (optional). Spoon over Tzatziki dressing. Garnish with fresh mint leaves (optional).

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