Chicken Souvlaki Skewers with Yoghurt and Pitta
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Ingredients
- 700 g skinless chicken thigh fillets
- 1 lemon
- 2 garlic cloves
- 2 tsp dried oregano
- 3 tbsp olive oil
- 150 g greek yoghurt
- 4 pitta breads
- 0.5 cucumber
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 42.4 g
- Carbohydrate
- 35.4 g
- of which sugars
- 4.3 g
- Fat
- 27.7 g
- of which saturates
- 7.6 g
- Fibre
- 3.4 g
- Salt
- 1.14 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. Crush the garlic.
- 2
Mix the olive oil, the juice of the lemon, the garlic and dried oregano in a bowl. Add the chicken, toss well and marinate for at least 10 minutes.
- 3
Thread the chicken onto skewers and cook on a hot griddle pan or barbecue for 12 to 14 minutes, turning often, until cooked through with no pink remaining.
- 4
Meanwhile, finely dice the cucumber and stir into the yoghurt. Season well.
- 5
Warm the pitta breads on the griddle for a minute on each side.
- 6
Serve the chicken skewers with the warm pitta and the cucumber yoghurt for spooning over.
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