chicken souvlaki
How to make chicken souvlaki recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
3 tablespoons olive oil
3 tablespoons red wine
1 teaspoon dried oregano
finely grated rind and juice of 1 lemon
1 garlic clove, crushed
4 skinless chicken breast fillets, cut into strips
4 pitta breads, warmed and split open
salt and pepper
To serve
shredded cabbage
chopped cucumber
chopped tomato
chilli sauce
Method:
Mix together the olive oil, wine, oregano, lemon rind and juice and garlic in a large bowl. Season with salt and pepper, add the chicken, mix well and leave to marinate for 15 minutes.
Thread the chicken on to metal skewers and place on a foil-lined grill pan. Cook under a preheated hot grill for 8–10 minutes, turning occasionally, until the chicken is cooked and beginning to char at the edges.
Slide the chicken off the skewers into the warm pitta breads and add some shredded cabbage, chopped cucumber, chopped tomato and a dash of chilli sauce.
For hot chicken & hummus pitta pockets:
Stir-fry 220 g (7½ oz) chicken mini-fillets in 1 tablespoon olive oil with ½ teaspoon dried oregano, 1 teaspoon garlic paste and the grated rind of ½ lemon for 5 minutes until cooked through.
Warm 4 pitta breads, cut in half widthways and open out to form pockets. Add the chicken with 4 tablespoons ready-made hummus and crisp cos (romaine) lettuce and serve. Total cooking time 10 minutes.
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| chicken souvlaki |
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