Chicken souvlaki
By Good Food
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
Ingredients
- 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
Method
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.
Season the yogurt and toast the flatbreads. To serve, top each flatbread with generous spoonfuls of the souvlaki, yogurt and a drizzle of oil.
