Chicken souvlaki with tzatziki, whole wheat pita and tomato salad

Ingredients

For 1 serving

• Chicken breast140 g
• Whole wheat pita1
• Nonfat Greek yogurt80 g
• Cucumber80 g
• Tomatoes150 g
• Red onion30 g
• Garlic1 clove
• Dried oregano1 teaspoon
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Dill3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the chicken breast into chunks of about 3 cm and mix with half the extra virgin olive oil, the lemon juice, dried oregano, salt and black pepper; leave to marinate for 15 minutes. If using wooden skewers, soak them in water.
2. Meanwhile make the tzatziki: grate half the cucumber, squeeze it firmly in your hands and mix it with the Greek yoghurt, very finely chopped garlic, chopped dill and a pinch of salt.
3. Cut the tomatoes into wedges, the remaining cucumber into half-moons and the red onion into thin rings; dress with the remaining oil and a pinch of salt.
4. Thread the chicken onto the skewers. Heat a griddle over high heat until smoking hot and cook the skewers for 8–10 minutes, turning often, until golden outside and the juices run clear in the centre.
5. Warm the pitta on the griddle for 30 seconds per side, until soft and hot, and serve with the skewers, tzatziki and salad.