Chicken souvlaki

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

  • Prep:20 mins
    No cook
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 402
  • fat 8g
  • saturates 2g
  • carbs 48g
  • sugars 10g
  • fibre 5g
  • protein 36g
  • salt 1.4g


  • 1 small red onion, finely sliced
  • 25g green pitted olives, chopped
  • ½ cucumber, halved lengthways and thinly sliced
  • 140g cherry tomatoes, halved
  • small bunch parsley or mint (or a mixture), leaves picked
  • 1 cooked beetroot, coarsely grated
  • 2 ready-roasted chicken breasts, torn into small pieces
  • 100g natural yogurt
  • 3 flatbreads or pitta breads
  • drizzle of extra virgin olive oil


  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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