Chicken souvlaki with tzatziki & chips with feta & oregano

30 MIN


Serving amount:
  • 2 chicken breasts
  • 1 Greek yoghurt tub
  • 1 feta sachet
  • 1 olive oil sachet
  • 2 pitas
  • 4 skewers
  • 1 baby cos lettuce
  • 1 cucumber
  • 1 Dutch cream potato
  • 1 lemon
  • 1 tomato
  • 1 red onion
  • 1 garlic clove
  • 1 oregano bunch

Pantry staples: Cooking oil, salt, black pepper

Allergens: Wheat, gluten, dairy, yeast, soy, onion, garlic

Specialised equipment: Absorbent paper, char grill pan or barbecue

Chef's note: The word souvlaki comes form the Greek word for skewer. When cooking for two, use only half of the Greek yoghurt and half of the feta provided. If cooking on a barbecue, soak the bamboo skewers in cold water for 20 minutes to prevent them from burning.


1. Prepare the ingredients

Preheat a barbecue or char grill pan over medium heat. Wash the vegetables. Roughly chop the tomato. Thinly slice the onion. Roughly chop the lettuce. Finely chop the cucumber. Crush, grate or finely chop the garlic. Cut the lemon into wedges. Crumble the feta. Pick the oregano leaves. Cut the chicken into large cubes. 

2. Prepare the potatoes

Cut the potatoes into 1cm thick slices then further cut the slices into 2cm thick chips. Wash the chips to remove the starch and dry well.

3. Make the tzatziki 

In a bowl, combine the yoghurt, cucumber, half the garlic and a pinch of salt.

4. Prepare the chicken

Combine the chicken with the remaining garlic, some of the oregano, a splash of oil, a good pinch of salt, a pinch of pepper and a squeeze of half of the lemon and mix well to coat the chicken. Carefully thread the chicken onto the skewers.

5. Cook the chicken

On the preheated barbecue or char grill pan, cook the chicken skewers for 10 minutes, turning often, or until the chicken is cooked through.

6. Cook the chips

Heat a generous splash of oil in a frying pan over medium heat. Cook the chips, turning often, for 8 minutes or until golden and cooked through. Drain the chips on absorbent paper. Sprinkle with a pinch of salt and pepper, the crumbled feta and some oregano leaves.

7. Toast the pitas

Meanwhile, heat and soften the pitas directly over a gas flame, in a frying pan or in a low oven. Keep warm by wrapping them in a tea towel or in a low oven.

8. To serve

Divide the pita between the serving plates. Top with the lettuce, onion, tomato, tzatziki, remaining oregano and chicken. Serve with the chips and remaining lemon wedges.