The Ultimate Chicken Souvlaki
Cook Time 1 hour
3 tbsp extra virgin olive oil
2 garlic cloves, very finely chopped
Finely grated zest and juice of 2 lemons
2 tsp dried oregano
600g free-range chicken thigh fillets, chopped
Smashed avocado, to serve (optional)
For the Greek salad
2 tomatoes, finely diced
1 Lebanese cucumber, finely diced
¼ red onion, finely diced
2 handfuls of flat-leaf parsley, chopped
1 tbsp extra virgin olive oil
For the paleo pitas
100g almond meal
125g arrowroot or tapioca flour
125ml coconut milk
125ml filtered water
1 tsp dried oregano
3-4 tbsp coconut oil
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 tbsp of coconut oil in a non-stick frying pan over medium heat. Ladle a quarter of the batter into the pan, tilt it to coat the base evenly and cook for 2-3 minutes, then turn the pita over with a spatula and cook for a further 2 minutes or until golden and cooked through. Repeat with the 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 on each side until cooked through and nicely charred. Remove and cool briefly.
Spoon a few dollops of avocado, if using, on each pita. Top with a skewer and a few spoonfuls of the salad. Wrap up and enjoy.