Chicken souvlaki sandwich
Servings: 4
Preparation Time: 15 min
Cooking Time: 35 min
Level of Difficulty: Easy
This Greek specialty is sure to become a new lunchtime staple. The chicken is crusted with a lemony, soy-herb sauce and served in a pita pocket with a yoghurt and cucumber sauce.
Ingredients
* 2 tbs fresh lemon juice
* 2 tbs soy sauce,
* 1 tbs honey
* 3 clove garlic, crushed
* 2 tsp olive oil
* 1 tsp dried oregano
* 500 g skinless chicken breast
* 150 g skim plain yoghurt
* 1/2 whole cucumber, deseeded, grated
* 1 tbs fresh dill, chopped
* 4 serve Tip Top Bazaar Wholemeal Pita Pocket
Instructions
* Preheat the oven to 200C.
* Place the lemon juice, soy sauce, garlic, oil and 2 of the cloves of garlic into a large bowl. Add the chicken and turn to coat.
* Place the chicken on a baking tray lined with baking paper and bake for 25 minutes, or until just cooked through. You will need to baste the chicken twice during cooking with any of the extra marinade liquid.
* Meanwhile, combine the yoghurt, cucumber, dill and remaining garlic in a bowl. Season well with salt and pepper. Stir well to combine.
* When the chicken is cool enough to handle, slice each piece crosswise into thin strips. Toss with the yoghurt dressing, then spoon into the pita pocket halves. Serve.
Notes
* You can always use leftover skinless barbecue chicken for this recipe to make it easier to prepare. The chicken tossed with the dressing will store well in the fridge for 1-2 days, before spooning into the pita pockets, making this a super-easy meal to get on the table. Add your favourite salad leaves to the pitas like rocket, baby spinach or mixed salad leaves.
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