Friday night souvlaki
Add a touch of the Mediterranean with these Greek-inspired kebabs served with pita bread, salad and tzatziki or hummus.
Ingredients
Method
Ingredients
- 500g skinless chicken breast*, sliced or cut into chunks
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried mixed herbs
- 2 cloves garlic, grated or 1 teaspoon crushed garlic
- 1 lemon*, juice and rind
- 1/4 teaspoon salt
- pepper, to taste
- Bamboo or metal skewers (optional)
Couscous salad
- 100g couscous*
- 1/3 cup water, just boiled
- ½ cucumber*, sliced or diced
- 1 capsicum*, diced
To serve
- 8 pita breads, ideally wholemeal
- ½ packet seasonal salad leaves*
- 3 tomatoes, sliced
- 200g tzatziki or hummus
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Combine the chicken and seasoning ingredients together in a bowl and leave to sit for at least 5 minutes. Prepare your choice of cooking element as the chicken marinades by preheating the barbecue, oven, or frying pan on the stove.
- If using, put the chicken pieces through the skewers. Cook on your chosen element until the chicken is cooked through and caramelised.
- As the chicken is cooking, prepare the couscous salad by placing the dry couscous in a heat proof bowl, pour the just boiled water over top and cover the bowl with a plate. Leave to sit for 5-10 minutes before fluffing with a fork. Add cucumber and capsicum, season to taste with salt and pepper and your favourite fresh herbs if desired. Set aside.
- Heat the pita bread according to packet instructions. To serve, spread tzatziki or hummus on the pita bread, place a good handful of salad leaves over top, slices of tomato, spoonfuls of the couscous salad and the chicken removed from the skewer.
Cooking tips:
If using the stove or barbecue to cook the chicken add oil to grease the pan or hot plate. You can also use bottled lemon juice, or use 2 tablespoons vinegar instead.
Adapt it:
Use quinoa instead of couscous to boost the protein. For protein substitutions use falafel, quorn, fish, or plant-based meat alternatives.
Leftover tips:
Eat for lunch the next day.