No intro needed to this post other than… EASIEST DINNER EVER! A Souvlaki Supper is always a favourite in our home. Ash particularly loves the mini pita breads that he can stuff with all of the bits and bobs – easy holding for little hands. I switch between chicken and beef and will test out a veggie option soon (keep you posted on that one). Instead of the usual tzatziki (double cream yoghurt, garlic, mint and cucumber), I went with a zuchinni (courgette) version because it never hurts sneaking a few extra veggies into the mix, right? And finally, what would a Souvlaki Supper be without a good ol’ Greek Salad? It would be nothing. Nothing!
If you want your own Souvlaki Supper night, read on…
What You Will Need:
Chicken Souvlaki:
4 Tbsp (60ml) Olive Oil
Juice of 1 lemon
1 tsp (5ml) dried Oregano
Sea Salt & Freshly Ground Black Pepper
4 Chicken breasts, cubed
Medium bamboo skewers, soaked in water
Zucchini Tzatziki:
2 cups (500ml) Greek Yoghurt
1 Zucchini, grated
1/4 Cucumber, grated
1/4 Small garlic clove, finely grated
1 Tbsp (15ml) Chopped fresh mint
Sea Salt & Freshly Ground Black Pepper
Drizzle Of Olive Oil
Greek Salad:
1/2 Cucumber, peeled, sliced in half & deseeded
2 Large tomatoes, cut into large chunks
A handful of cherry tomatoes, halved
1/2 Small red onion, thinly sliced
2 Rounds of Feta Cheese, broken into chunks
150g Calamata Olives
1 tsp (5ml) Dried Oregano
4 Tbsp (60ml) Red Wine Vinegar
4 Tbsp (60ml) Olive Oil
Sea Salt & Freshly Ground Black Pepper
Heated Mini Pita Breads, to serve
Fresh Oregano, to serve
How To Do It:
Chicken Souvlaki:
- Combine the olive oil, lemon juice, oregano, sea salt, black pepper and cubed chicken breast in a bowl. Cover with cling film and marinade in the fridge for 1 hour.
- Thread the marinaded chicken onto the soaked bamboo skewers.
- Heat a griddle pan over high heat and sear on all sides until cooked through, basting with the remaining marinade halfway through the cooking time.
- Set aside.
Zucchini Tztatziki:
- Add the Greek Yoghurt to a medium-sized bowl.
- Squeeze the liquid from both the grated zucchini and cucumber. Add the drained vegetables to the yoghurt.
- Add the garlic, fresh mint, sea salt, ground black pepper and olive oil.
- Mix well and set aside.
Greek Salad:
- Combine the cucumber, all tomatoes, red onion, Feta Cheese, Calamata Olives, oregano, red wine vinegar, olive oil, sea salt and freshly ground black pepper into a bowl.
- Toss to combine.
- Serve the salad with the chicken souvlaki, zucchini tzatziki and heated pita breads.
- Garnish with fresh oregano, just before serving.
Happy Souvlaki Suppers x
