Chicken souvlaki
Cook some sizzling chicken souvlaki skewers on the barbecue or grill. We've made this classic Greek fast food dish lighter by using chicken breast rather than thighs
Smoky souvlaki platter with tzatziki potato salad
Serves 6
Easy
Prep:
Cook:
plus marinating
The addition of smoked sea salt gives these skewers a little taste of the flames, even if you’re not barbecuing.
Skip to ingredients
- 4 chicken breastscut into chunks
- 1 garlic clovecrushed
- 2 lemonsjuiced, plus extra slices for the skewers
- 1 tsp smoked salt
- 1 tsp dried oregano
- 1 tbsp olive oil
TZATZIKI POTATO SALAD
- 500g baby new potatoes
- ½ lemonjuiced
- ½ garlic clovecrushed
- 100g greek yogurt
- 2 mini cucumbersfinely diced
- handful of chopped dillplus extra to serve
Nutrition: per serving
- kcal227
- fat6g
- saturates1g
- carbs13g
- sugars2g
- fibre2g
- protein29g
- salt5.9g
Method
step 1
Put the chicken in a bowl with the garlic, lemon juice, smoked salt, oregano, oil and 2 tsp of salt. Leave at room temperature for 30 mins-1 hr.
step 2
To make the salad, boil the potatoes in salted water until tender then drain really well. Cool then mix with the rest of the ingredients. Sprinkle over some more dill to finish.
step 3
Thread the chicken pieces onto 6 long skewers with a few slices of lemon in between. Heat a large griddle to hot then cook, turning, for 8-10 mins until coloured and cooked through. Scatter with the extra dill and serve with the potato salad.
