Sensational Chicken Souvlaki

Time: 40 minutes
Serves: 4

Ingredients: 

3 tablespoons extra virgin olive oil
2 garlic cloves, very finely chopped
Finely grated zest and juice of 2 lemons
2 teaspoons dried oregano
800 g INGLEWOOD chicken thigh fillets, chopped 
Pinch of salt, to taste 

GREEK SALAD
2 tomatoes, finely diced
1 Lebanese cucumber, finely diced
1/4 red onion, finely diced
2 handfuls of flat-leaf parsley, chopped 
1 tablespoon extra virgin olive oil
1/2 avocado, diced

PALEO PITAS
100 g (1 cup) almond meal
125 g (1 cup) arrowroot or tapioca flour 
125 ml (1⁄2 cup) coconut milk
125 ml (1⁄2 cup) filtered water
1 teaspoon dried oregano
Pinch of salt, to taste 
3-4 tablespoons coconut oil

Method: 

Soak 8 bamboo skewers in cold water for at least 30 minutes before using. 
 


Combine oil, garlic, lemon zest and juice and oregano in a bowl. Season, add chicken, toss to coat, then cover with plastic wrap and refrigerate for at least 20 minutes (or up to 3 hours if you’ve got time).

Mix Greek salad ingredients in a bowl. For pitas, combine the almond meal, arrowroot or tapioca flour, coconut milk, water, oregano and a pinch of sea salt in a bowl and mix to form a smooth batter. Melt 1 tablespoon of coconut oil in a non-stick frying pan over medium heat. Ladle a quarter of the batter into pan, tilt it to coat base evenly and cook for 2-3 minutes, then turn pita over with a spatula and cook for a further 2 minutes or until golden and cooked through. Repeat with remaining batter, adding a little coconut oil as needed. Wrap pitas in a tea towel to keep warm. 


Heat a barbecue grill or chargrill pan to medium-high. Thread marinated chicken onto the skewers and grill for 6-8 minutes each side until cooked through and nicely charred. Remove and cool briefly.

Top each pita with a skewer and a few spoonfuls of the salad. Wrap up and enjoy!