Chicken Souvlaki

3 teaspoons red wine vinegar
1 tablespoon lemon juice
1-2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1/4 cup (60ml) extra virgin olive oil
4 small (170g each) chicken breast fillets
2 tomatoes, cut into thin wedges
1 small red onion, cut into thin wedges
1/4 cup (40g) pitted kalamata olives
100g feta, crumbled
1/4 cup flat-leaf parsley leaves
4 pita bread rounds, warmed
Tzatziki, to serve

1. Mix the vinegar, lemon
juice, oregano, and thyme
in a bowl. Season. Slowly
whisk in the oil. Place
chicken in a bowl with most
of the dressing, reserving 2
tablespoons for the salad.
2. Heat a chargrill pan or nonstick
frypan over mediumhigh
heat. Cook the chicken
for 3-4 minutes each side
until golden and cooked
through. Place on a plate
and rest, loosely covered
with foil.
3. Meanwhile, toss the
tomato, onion, olives, feta,
parsley and remaining
dressing in a bowl. Slice the
chicken thickly and add to
salad, then toss gently to
4. Spread pita bread with
tzatziki, then serve with
souvlaki and extra tzatziki.

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