Chicken Souvlaki with Homemade Tzatziki
Charred chicken piled beside cool, dill-flecked tzatziki and glossy tomato wedges, with torn parsley and a pinch of chilli flakes scattered over the warm puffed pittas.
Ingredients
Serves 4- 800 gboneless, skinless chicken thighs, cut into 4cm pieces
- 3 tbspolive oil
- 2 tspdried oregano
- 1 tspground cumin
- 1 tspsmoked paprika
- 3garlic cloves, finely grated
- 30 mllemon juice
- 250 gfull-fat Greek yoghurt
- 150 gcucumber, coarsely grated
- 1garlic clove, finely grated
- 15 gfresh dill, finely chopped
- 1 tbspextra virgin olive oil
- 15 mllemon juice
- 4ripe vine tomatoes, cut into wedges
- 1red onion, thinly sliced into half-moons
- 1 tbspred wine vinegar
- 2 tbspextra virgin olive oil
- ½ tspdried oregano
- Fine salt, to taste
- 4pitta breads, about 60 g each, optional (optional)
- 10 gfresh flat-leaf parsley, roughly torn (optional)
- 1lemon, cut into wedges (optional)
- ½ tspdried chilli flakes (optional)
- Finely grated lemon zest (2 g)
- Black pepper, to taste
Method
- Combine the chicken pieces with the olive oil, oregano, cumin, smoked paprika, grated garlic, lemon zest and juice in a bowl. Season well with salt and pepper, toss to coat, and leave to marinate for at least 15 minutes while you prepare everything else.
- Make the tzatziki: wrap the grated cucumber in a clean tea towel and squeeze out as much liquid as possible, then combine with the Greek yoghurt, garlic, dill, extra virgin olive oil and lemon juice. Season to taste and refrigerate until needed.
- Make the salad: toss the tomato wedges and red onion with the red wine vinegar, extra virgin olive oil and oregano. Season well and set aside to lightly pickle while the chicken cooks.
- Heat a griddle pan over medium-high heat. Thread the chicken onto 8 metal skewers. Cook in two batches so the pieces have space to brown.
- Cook the skewers for 10–14 minutes, turning regularly, until browned and the thickest pieces reach 75°C for 30 seconds. Keep the first batch warm while the second cooks.
- Rest the chicken for 3 minutes. If using pittas, warm them according to the packet.
- Divide the chicken, tzatziki and tomato salad between four plates. Add optional warm pittas, torn parsley, chilli flakes and lemon wedges if using.
Per serving
- kcal
- 551
- protein
- 47.6g
- fibre
- 4.1g
- carbs
- 17.2g
- fat
- 32.6g
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