Chicken Souvlaki

Here’s a fresh take on souvlaki that will have your family and friends asking for more! An easy recipe to make and is adapted from ABC Delicious magazine. The fresh herbs really make this a mouth watering dish. Fresh oregano is a good source of fiber and a very good source of iron. For more tips on oregano, click here.

Serves 4
3 teaspoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoons fresh thyme, chopped
1-2 tablespoons fresh oregano, chopped
60ml (1/4 cup) extra virgin olive oil
4 small (170g each) chicken breast fillets
2 tomatoes cut into thin wedges
1 small red onion, thinly sliced
40g (1/4 cup) pitted kalamata olives
100g feta, crumbled
1/4 cup flat leaf parsley leaves, lightly chopped
4 pita breads, warmed
Tzatzki to serve

Mix the vinegar, lemon juice, oregano and thyme in a bowl. Season with salt and pepper. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing reserving 2-3 tablespoons for the salad. Cook the chicken in a non stick frying pan or on the bbq for 3-4 minutes each side until golden and cooked through. Place on a plate and rest, loosely covered with foil.

Meanwhile toss the tomato, onion, olives, feta, parsley and remaining dressing in a bowl. Slice the chicken thickly and add to salad, then toss gently to combine. Spread pita bread with tzatziki and add chicken mixture to the bread.

The Culinary Chase’s Note: This has to be one of the tastiest meals I’ve prepared in such a short time. Start to finish was less than 20 minutes. Eat it with a knife and fork or roll it up and eat it like a gyro or donair! Enjoy!