Quick Dinner-Chicken Souvlaki

 An Easy To Make Version of Chicken Souvlaki

Served with flatbread and yogurt takes just 20 mins to get this version of chicken souvlaki from kitchen to dinner plate.


  •   10-12 oz. pre-cooked skinless chicken breast, fat trimmed, thickly sliced   
  • 4 tsp salt-based seasoning, Greek   
  •   120 g wholemeal pita bread, (2 x 60g each)   
  •   1/2 small red onion, thinly sliced   
  •   1 medium fresh tomato, chopped   
  •   1 medium fresh Lebanese cucumber, chopped   
  • 1 x 3 second spray(s) oil spray
  •  Yogurt To Taste  


  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.

Recipe from Good Food magazine, August 2014