Chicken Souvlaki

Name: Chicken Souvlaki with Minted Yoghurt Sauce
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 2 tbs olive oil; 1 clove garlic; 1 packet Free Range Chicken Thighs; ½ red onion; 1 tsp sugar; 2 tbs apple cider vinegar; 1 tub Greek-style yoghurt; 1 cucumber; 1 bunch mint; 4 pita breads; ½ bag baby spinach leaves; 1 tomato

with Minted Yoghurt Sauce

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Thank goodness the Ancient Greeks took time in between perfecting wrestling and athletics to come up with this tasty number. Soft pita, refreshing mint and creamy yoghurt have been putting smiles on Greek faces forever, so it’s no surprise these souvlaki wraps will do the same for you.

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

Free Range Chicken Thighs

red onion

1 tub

Greek-style yoghurt

(Contains: Milk;)

cucumber

1 bunch

mint

pita breads

(Contains: Gluten, Wheat; May be present: Milk.)

½ bag

baby spinach leaves

tomato

Not included in your delivery

2 tbs

olive oil

1 tsp

sugar

2 tbs

apple cider vinegar

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2760 kcal

Fat30.5 g

of which saturates7.7 g

Carbohydrate46.4 g

of which sugars11.9 g

Dietary Fibre0 g

Protein45.8 g

Cholesterol0 mg

Sodium367 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Bowl

•Small Bowl

•Pan

Cooking Steps

PDF

To prepare the ingredients, peel and crush the garlic, slice the chicken thighs into 1 cm pieces, and thinly slice the red onion. Grate the cucumber and remove any excess water, pick and roughly chop the mint leaves, wash the baby spinach leaves, and dice the tomato.

In a medium bowl, combine half the olive oil, the garlic, chicken thighs and salt and pepper. Set aside.

Meanwhile, in a small bowl mix together the red onion, sugar and apple cider vinegar. Leave for 5 minutes then drain and set aside.

In a second small bowl combine the Greek yoghurt, cucumber and half of the mint, and season with salt and pepper. Set aside.

Heat a large frying pan over a medium-high heat with the remaining olive oil. Cook the chicken thighs for 5-7 minutes, or until crispy.

To serve, heat the wholemeal pita breads in the microwave for 10 seconds and top with the herby yoghurt, baby spinach leaves, tomato, remaining mint, pickled onion and souvlaki chicken. Enjoy!