Chicken souvlaki

Chicken souvlaki

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(1 ratings)

Prep: 20 mins No cook

Easy

Serves 3
This no-fuss chicken dish served with flatbread and yogurt takes just 20 mins to get from kitchen to dinner plate

Nutrition and extra info

Nutrition: per serving

  • kcal402
  • fat8g
  • saturates2g
  • carbs48g
  • sugars10g
  • fibre5g
  • protein36g
  • salt1.4g
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Ingredients

  • 1 small red onion, finely sliced
  • 25g green pitted olives, chopped
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • ½ cucumber, halved lengthways and thinly sliced
  • 140g cherry tomatoes, halved
  • small bunch parsley or mint (or a mixture), leaves picked
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 cooked beetroot, coarsely grated
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 ready-roasted chicken breasts, torn into small pieces
  • 100g natural yogurt
  • 3 flatbreads or pitta breads
  • drizzle of extra virgin olive oil

Method

  1. Put the onion in a bowl, pour over enough boiled water from a kettle to cover, then set aside for 5 mins. Drain and rinse under cold water. Toss with the olives, cucumber, tomatoes, parsley and/or mint leaves, beetroot and chicken.

  2. Season the yogurt and toast the flatbreads. To serve, top each flatbread with generous spoonfuls of the souvlaki, yogurt and a drizzle of oil.

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