5g fibreper serving
43g proteinper serving
Chicken Souvlaki Pittas with Cucumber Yoghurt
Ingredients
Serves 4- 600gboneless, skinless chicken thighs, cut into 3cm pieces
- 30 mllemon juice
- 2 tspdried oregano
- 2garlic cloves, crushed
- 2 tbspolive oil
- fine salt
- black pepper
- 250gGreek yoghurt
- ½cucumber, coarsely grated and squeezed dry
- 1small garlic clove, grated
- 10 gmint leaves, finely torn
- 4large pittas, about 60 g each
- 3tomatoes, chopped
- ½cucumber, cut into sticks
- 1little gem lettuce, shredded
- Finely grated lemon zest (2 g)
Method
- Toss the chicken with the lemon zest and juice, oregano, crushed garlic, olive oil, a good pinch of fine salt and black pepper. Leave for 10 minutes while you make everything else, or up to a day in the fridge.
- Stir the yoghurt with the squeezed cucumber, grated garlic and mint. Season with a pinch of salt. Squeezing the cucumber matters: skip it and the sauce turns watery in minutes.
- Heat a griddle or heavy frying pan over medium-high heat. Cook the chicken in two uncrowded batches for 8–10 minutes each, turning regularly, until browned at the edges and the thickest pieces reach 75°C for 30 seconds. Lower the heat if the marinade catches before the centres cook.
- Warm the pittas in a dry pan or under the grill for a minute a side until puffed and soft. Split them open along one edge.
- Put the chicken, yoghurt, tomatoes, cucumber sticks and lettuce in bowls on the table and let everyone build their own pitta. Children who want it plain get chicken and yoghurt; the adults pile in the lot.
Per serving
- kcal
- 504
- protein
- 42.6g
- fibre
- 4.6g
- carbs
- 44g
- fat
- 17.3g
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