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Deconstructed Chicken Souvlaki



This Deconstructed Chicken Souvlaki will take you to the streets of Greece. The combination of flavours in the seasoning is what will get you there. The balance of flavours which includes garlic, oregano, dill, paprika, lemon juice and extra virgin olive oil, will take you back to those warm summer nights sitting along the ‘paralea’ – beachside. All that is needed is a shot of ouzo!



Watch How to Make It


Deconstructed Chicken Souvlaki

Serves 4-6


Souvlaki:

800g chicken thigh fillets, diced

2 large potatoes, diced (2x2cm)

1 red capsicum, diced

1 yellow capsicum, diced

2 zucchini, diced

1 cup pitted kalamata olives


Dressing:

1/3 cup extra virgin olive oil

1 tsp sweet paprika

1 tbsp dried Greek oregano

2 tbsp fresh dill, finely chopped

2 tsp sea salt and pepper

4 cloves of garlic, minced or chopped

¼ cup freshly squeezed lemon juice



Instructions:

1. Preheat oven 200°C fan forced / 220°C conventional oven / 425° and line a large tray with baking paper.


2. Place onto a tray all the Souvlaki ingredients and season with the oregano, paprika, dill, sea salt and pepper.


3. Add the EVOO, lemon juice, and garlic to a bowl and whisk together. Pour over the tray and then combine to evenly coat. Spread evenly over tray and bake for 45 minutes.


4. Serve hot with a sprinkling of feta (optional dairy free), an extra squeeze of lemon juice and EVOO.


Optional to accompany steamed rice.





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