Bring the streets of Greece into your kitchen with these easy-to-make chicken souvlaki.

Makes
4

Preparation

5min

Cooking

15min

Skill level

Easy
By
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Ingredients

  • ¼ cup (60 ml) olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • 700 g skinless boneless chicken breasts, cut into large cubes
  • wooden skewers, soaked overnight in water
  • 2 tomatoes, cut into slices
  • 4 pitas, grilled
  • tzatziki, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 3-4 hours

  1. Pour olive oil into a bowl with lemon juice, garlic, oregano, salt, and pepper. Whisk to combine. Add chicken pieces to bowl and toss to coat. Cover and refrigerate for a few hours.
  2. Add chicken pieces to skewers that have been soaked in water. Brush with excess marinade.
  3. Grill 10-15 minutes, turning, until cooked.
  4. Plate chicken on pita topped with sliced tomatoes and tzatziki.