Cooking time: 10-12 minutes
Makes: 6 Souvlaki
Ingredients
Chicken
- 750g La Ionica chicken thighs cut into 3cm cubes
- 2 tbs olive oil
- Salt and pepper per taste
- 3 garlic cloves, minced
- 1 tbs oregano
- Juice from one medium lemon
Tzatziki
- 1½ cups natural yoghurt
- ½ cup grated cucumber (juice extracted)
- 1 garlic clove minced
- ½ tsp salt to taste
- A couple of squeezes of lemon juice
Salad
- 3 tomatoes, cut into wedges
- 1 Always Fresh Peppers Whole, sliced
- 1/4 cup Always Fresh Pitted Kalamata Olives, halved
Bread
Method
- Combine chicken in a bowl with the olive oil, salt, garlic, oregano and lemon juice. Toss well and set aside covered in the refrigerator for 2 hours, or overnight.
- For the tzatziki, combine yoghurt, cucumber, garlic, salt and lemon juice. Mix well. Refrigerate until required.
- For the salad, combine the tomatoes, red peppers, olives and a little olive oil.
- Pre-heat a bbq or grill plate and lightly spray with oil. Cook chicken skewers 3-4 minutes each side or until cooked through. In the meantime, heat a large frying pan, drizzle with some oil and heat souvlaki breads for 1 minute each side or until puffed and scorched. Keep warm wrapped in foil whilst cooking the remainder.
- Serve skewers with tzatziki, salad and souvlaki breads for a make your own chicken souvlaki.
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