Speedy chicken souvlaki
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Liam Desbois
Speedy chicken souvlaki
Recreate the Greek island classic and you’ll feel like you’re on holiday even when you’re at home
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
502Kcal
Fat
18gr
Saturates
3gr
Carbs
36gr
Sugars
13gr
Fibre
8gr
Protein
44gr
Salt
0.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 150g frozen French fries*
- 1 x 400g pack ready to roast Mediterranean style vegetables
- 1 tsp dried mixed herbs, plus a pinch for the fries
- 320g skinless chicken thigh fillets
- 2 tsp olive oil
- juice and zest of 1⁄2 a lemon
- 2 garlic cloves, crushed
- 1⁄4 cucumber
- 100g fat-free Greek yogurt
- a few mint leaves, finely chopped
- iceberg lettuce, shredded
Step by step
- Preheat the oven according to packet instructions for the fries. Spread the fries out on one baking tray and put the Mediterranean vegetables on another. Transfer both trays to the oven and cook for up to 25 minutes (the fries will probably need less time so check the timings on the packet). Lightly salt the fries, tossing them with a pinch of dried mixed herbs once cooked.
- Meanwhile, combine the chicken with the olive oil, half of the lemon juice and zest, all the dried mixed herbs and half the garlic, seasoning well. Cover and marinate for 10 minutes. Heat a frying or griddle pan until hot. Cook the chicken thighs for 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and leave to rest while you prep the remaining ingredients.
- Make a tzatziki. Grate the cucumber, squeeze out any excess liquid, then combine with the yogurt, mint and remaining lemon juice, zest and garlic. Season with ground black pepper to taste.
-
To serve, chop the chicken and serve with the roasted vegetables, lettuce, fries and a good dollop of tzatziki.
*Check your fries are gluten-free, if required.
