A modern souvlaki perfect for the casual entertainer or an all-year round meal.
- Combine the garlic, 2 tbs of the olive oil, the lemon rind and 1 tbs of the lemon juice in a large bowl. Season. Add the chicken and toss to combine. Cover and place in the fridge for 1 hour to marinate.
- Meanwhile, for the tzatziki, squeeze the excess moisture from the cucumber. Pat dry with paper towel. Place in a bowl with the yoghurt, garlic, lemon juice, dill and mint. Season. Stir to combine. Cover and place in the fridge until required.
- For the Greek salad, place the tomato, olives, onion, dill, mint and feta in a bowl. Combine the oil, vinegar, and sugar in a small bowl. Stir until sugar dissolves. Season. Add to the salad and toss to combine.
- Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Cook half of the chicken for 3-4 minutes or until golden and cooked through. Transfer to a plate. Repeat with the remaining oil and chicken. Return chicken to pan and add vinegar and honey. Cook, stirring, for 1 minute until caramelised. Serve the chicken in warmed pita with tzatziki and salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set