Souvlaki are one of Greece’s most popular street foods, and a highlight of a night out on a Greek holiday! These kebabs can be made with pork or chicken, and are best served in a soft white pitta with yogurt and a crunchy salad on the side. A true taste of holidays in the sun!
SOUVLAKI BLEND (1 portion = 2 tbsp): oregano, smoked paprika, garlic, marjoram, black pepper, sumac, paprika, onion, salt
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
PREP 5 mins
COOK 15 mins
500g diced chicken (thighs are best) or diced pork, or use 2 courgettes for a veg version - cut into bite-size pieces
Pitta breads, natural yogurt and salad to serve
1 portion of SOUVLAKI BLEND
Mix the juice of ½ the lemon and 2 tbsp oil with the SOUVLAKI BLEND then stir in the chicken to fully coat. Leave to marinate
Thread the marinated chicken onto 4 skewers then grill on a foil lined tray (or directly on the grill if using a BBQ) on a high heat for 10 minutes or until cooked through and charred around the edges, turning frequently
Squeeze over the juice of the remaining ½ lemon then serve the souvlaki with pitta breads, yogurt and salad on the side
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