Chicken Souvlaki Plate with Horiatiki Salad and Tzatziki
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Ingredients
- 600 g skinless chicken thigh fillets
- 1 lemon
- 2 tsp dried oregano
- 4 tbsp olive oil
- 1 cucumber
- 300 g cherry tomatoes
- 80 g kalamata olives
- 150 g feta cheese
- 150 g tzatziki
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 37.7 g
- Carbohydrate
- 8.8 g
- of which sugars
- 6.6 g
- Fat
- 41.3 g
- of which saturates
- 12.5 g
- Fibre
- 3.6 g
- Salt
- 2.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the chicken thigh fillets into bite-sized cubes. Mix with 2 tablespoons of the olive oil, the juice of the lemon and the dried oregano. Marinate for 10 minutes.
- 2
Thread the chicken onto skewers and cook on a hot griddle pan for 12 to 14 minutes, turning often, until cooked through with no pink remaining.
- 3
Meanwhile, roughly chop the cucumber and halve the cherry tomatoes. Toss with the olives and the remaining olive oil in a bowl.
- 4
Slice the feta and lay it over the salad.
- 5
Divide the salad between plates, top with the chicken skewers and serve with a spoonful of tzatziki.
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