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Chicken souvlaki with cucumber salad
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25g pack mint, leaves only, half finely chopped
1 tbsp dried oregano
2 large cloves garlic, crushed
1 tsp olive oil
1 tbsp red wine vinegar
1 pack Chicken Thigh Fillets, approx 500g, cut into bitesize pieces
1 large red onion, cut into wedges through the root
2 cucumbers, deseeded and chopped
150g low fat Greek-style yogurt
4 Deli Kitchen Plain Flatbread Thins
1 Preheat the grill to high. Mix the chopped mint, oregano, garlic, oil and vinegar with the chicken, and season. Thread onto 4 metal skewers, alternating with onion wedges.
2 Grill the chicken for 20 minutes, turning regularly, until cooked through and golden with no pink meat.
3 Toss the cucumber with the rest of the mint, the yogurt and some seasoning. Heat the flatbreads under the grill. Open out and serve with the souvlaki and the cucumber salad.
Typical values per serving:
This recipe was first published in May 2018.
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