BBQ Chicken Souvlakis

BBQ Chicken Souvlakis

A street food favourite made with home fresh ingredients and cooked on the BBQ for the perfect half time helping!
4 souvlakis 1 hr 20 mins | Cooking Time: 15-20 mins Piece of Cake

Method

    1. Cut the chicken thighs into 3cm chunks. Combine the yoghurt, oregano, lemon zest, chilli flakes, garlic, olive oil and salt in a large bowl. Add the chicken pieces and mix to coat. Cover with cling film and place in the fridge for at least 1 hour to marinate.
    2. Meanwhile cut the cucumber into 1cm thick half moon pieces. Combine with the cherry tomatoes, olives, parsley leaves and onion.
    3. Combine the olive oil, lemon juice, oregano, salt and pepper in small dish or jar and set aside.
    4. Squeeze the grated cucumber in your hands over the sink to remove the excess moisture. Place it into a serving bowl with the extra yoghurt, sea salt, olive oil and garlic. Mix to combine and set aside.
    5. When ready to cook thread the chicken pieces onto metal skewers.
    6. Dress the salad with the dressing from the dish or jar.
    7. Heat a bbq flat plate or large fry pan over high heat hot. Add the skewers and cook for around 3 minutes on all 4 sides or until cooked through. Remove and place on a clean plate to rest for a few minutes.
    8. Spray the pita breads with a little olive oil on one side and place onto the same hot plate or pan. Cook for 20-30 seconds to gently warm and toast slightly.
    9. Serve the chicken in the pittas with the cucumber yoghurt and some salad.

    Tips:

    *chicken thighs are the best cut for this recipe because they will be moist and juicy once cooked.

    *recipe can easily be doubled

    Recipe made with love by Sally Lukey from Sweetpea Cuisine. 

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