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10
CHICKEN SOUVLAKIS
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Ingredients:
2 tbsp fresh lemon juice
2 tbs chopped fresh oregano
2 tbs olive oil
½ tsp salt
2 garlic cloves, minced
400g boneless chicken thighs
4 pita bread pockets
¼ iceberg lettuce, shredded
Method:
1. To marinate chicken, combine lemon juice, oregano, oil, salt, garlic and chicken in a
shallow bowl. Cover with cling wrap and place in refrigerator for 30 minutes.
2. Meanwhile, for tzatziki sauce, place yoghurt and feta in a bowl and blitz with a stick
blender until smooth. Add lemon juice, garlic and blitz again to mix. Add cucumber and stir
through. Season with salt and pepper.
3. With your grill plates secured to the grill, heat your George Foreman The Champ All-in-One
Grill to 175°C and lightly toast the pita bread pockets. Wrap them in foil until your chicken
is done.
4. Remove chicken from bowl; discard marinade. Place drip tray under the grill and cook
chicken with the lid down for 4-5 minutes or until done. Rest on a plate for 5 minutes, then
cut into bite-size pieces. Place chicken in each pita bread, top with tzatziki sauce and
serve with shredded iceberg lettuce.
Quick and easy!
Serves 4
Tzatziki sauce:
½ cup plain Greek yoghurt
100g Greek feta
1 tbs lemon juice
1 garlic clove, minced
1 Lebanese cucumber, seeded,
coarsely grated and drained
Sea salt & black pepper
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