Chicken Souvlaki

So I sometimes love a take-away as much as the next queen. Well maybe it's more that sometimes I'd rather not cook or shop or think about what to cook. If you occasionally find yourself in the same boat then this could be one of your go to saviours! I have at least taken care of the thinking part. Apart from that, pita bread is something I usually stash a packet of in the freezer (just in case) and there are usually a few chicken breasts floating around in there too. This ticks the easy box for sure. It's also quick, quite nutritious and totally scrummy! I bet your table will be full of happy tummies afterwards. Then there's only one tray to wash up, throw your plates in the dishwasher and it's time to put your feet up.

It's my Weekend Chicken Souvlaki!
(serves 6)

Ingredients:
6 large pitta breads (white or wholemeal)
4 chicken breasts
1 telegraph cucumber
4 medium tomatoes - sliced (or 1 punnet cherry tomatoes)
1 red onion (cut in half and then sliced into thin half moon shapes)
1 bag baby spinach or lettuce leaves
½ cup halved olives (green or black)
125g Greek feta
1 cup Greek yoghurt
4 tbs dried oregano
olive oil
1 lemon
1-2 cloves garlic (crushed)
S&P

Method:

1. Cut the chicken bite sized chunks. Combine in a bowl with bout 1 tbs olive oil, the zest of the lemon, 3 tbs oregano and the crushed garlic on top. Season well with S&P and mix gently to combine. Allow to marinate at room temperature for around 30 minutes. Thread the chicken onto skewers (1-2 per person). Line a baking tray with baking paper. Spread out on the tray keeping the chicken skewers as separate as possible. Add the onions to the tray.

2. Brush or spray each pitta bread with a decent amount of olive oil (you should be able to see it on there) Season with some salt and pepper and sprinkle over the remaining oregano. Set aside.

3. Grate ½ of the cucumber using a box grater. Use your hands to squeeze the cucumber in your hands over the sink and remove as much liquid as possible. Place in a serving bowl. Add the yoghurt, around 1tbs of olive oil and season well with S&P. Stir to combine and set aside.

4. Slice the remaining cucumber and toss with the tomatoes, salad leaves, olives and fetta. Combine the juice from the lemon with 1 tbs of olive oil and some S&P and set aside to dress the salad just before serving.

5. Place the chicken into the Combi-Steam. Select Hot Air+Steaming/Combination Steam. Set the temperature to 200°C. (For variable Steam select 20%) Cook for 20 minutes. Remove and set aside.

6. Add the pitta breads to the oven using your racks/trays. Cook for a minute or two until warm and softened.

7. Serve the chicken with the pita alongside the dressed salad and tzatziki and allow everyone to make their own souvlaki.

Tip:

Don't overdo the pitta or it will go too crispy to wrap! It will only take a minute or so to warm through. If you need time between warming the bread and serving, wrap the warm pitta in some foil to keep warm and stop them drying out.

Feel free to add some fresh mint, dill or other herbs to the tzatziki if you have some on hand - it will give it a lovely zing! Dried mint and oregano also work well if you don’t have fresh on hand - a pinch of each is just lovely.

Have a lovely weekend and happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x