Chicken Souvlaki with Mint Tzatziki & Greek Salad

Ingredients

For 4 portions

• 🍗 600g chicken breast (raw, boneless)
• 🫑 1 medium green bell pepper
• 🫑 1 medium red bell pepper
• 🧅 1 medium red onions
• 🍄 150g mushrooms
• 🏺 3 Tbsp olive oil
• 🍋 3 Tbsp lemon juice
• 🧄 4 cloves garlic
• 🌿 2 Tsp oregano
• 🧂 0.75 Tsp salt
• 🌿 0.5 Tsp black pepper
• 🥛 250ml yogurt, greek, whole milk, plain
• 🥒 250g cucumber
• 🌿 5g fresh mint
• 🍅 200g cherry tomatoes
• 🫓 4 6 inch whole wheat pita bread

Method

1. Cut the chicken into 3 cm cubes. Mix with 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, 3 crushed garlic cloves, the oregano, half the salt and the pepper. Marinate for at least 20 minutes (or up to a day in the fridge). If using wooden skewers, soak them in water now.
2. Cut the peppers and red onion into 3 cm chunks; halve any large mushrooms. Thread the chicken onto skewers, alternating with the vegetables.
3. Tzatziki: coarsely grate 100 g of the cucumber, squeeze out as much liquid as you can in your hands, then mix with the Greek yoghurt, the remaining garlic clove (crushed), the finely chopped mint and a pinch of salt. Chill.
4. Salad: chop the remaining cucumber and halve the cherry tomatoes. Toss with the remaining olive oil, lemon juice and salt.
5. Heat a griddle pan, grill or barbecue until very hot. Cook the skewers for 10–12 minutes, turning every few minutes, until charred at the edges and the chicken is cooked through with no pink inside (75 °C).
6. Warm the pittas on the grill for 30 seconds per side.
7. Serve the skewers with the pittas, a big spoonful of tzatziki and the salad.