The Ultimate Chicken Souvlaki

Cook Time 1 hour

Servings 4


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.


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