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Chicken Souvlaki
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Chicken Souvlaki
Makes 4
Prep Time 20 minutes plus 2 hours marinating
Cook Time 10 minutes
Easy As
Ingredients
1 tsp Gregg's Onion Powder
2 tsp Gregg's Rubbed Oregano
¼ tsp Gregg's Ground Cumin
½ tsp salt
Zest from ½ small lemon
1 clove garlic, crushed
3 Tbsp olive oil
400 g chicken thigh fillets, skin removed
4 metal or wooden skewers*
¼ telegraph cucumber
½ cup unsweetened Greek yoghurt
½ 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)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
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).
Tips
To freeze: (Providing the chicken is not pre-frozen) freeze uncooked chicken in the marinade. A sealable bag is good for this. Thaw in refrigerator before threading onto skewers. Tzatziki is not freezeable.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tsp Gregg's Onion Powder
2 tsp Gregg's Rubbed Oregano
¼ tsp Gregg's Ground Cumin
½ tsp salt
Zest from ½ small lemon
1 clove garlic, crushed
3 Tbsp olive oil
400 g chicken thigh fillets, skin removed
4 metal or wooden skewers*
¼ telegraph cucumber
½ cup unsweetened Greek yoghurt
½ tsp lemon zest
1 clove garlic, crushed
Handful fresh mint leaves, chopped
Lemon juice to season
4 whole meal pita pockets
Lettuce leaves
8 cherry tomatoes, chopped
1 small red onion, finely sliced
8 black pitted olives, chopped (optional)
Fresh mint leaves (optional)
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