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Chicken Souvlaki

Chicken Souvlaki

with Minted Yoghurt Sauce

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

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
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

free range chicken thighs

½

red onion

1 tub

Greek-style yoghurt

(Contains Milk;)

1

cucumber

1 bunch

mint

4

pita breads

(Contains Gluten;)

½ bag

baby spinach leaves

1

tomato

Not included in your delivery

2 tbs

olive oil

1 tsp

sugar

2 tbs

apple cider vinegar

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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

Instructions

1

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.

Coat the chicken
2

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

Prepare the onion
3

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

Combine the ingredients
4

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

Cook the chicken
5

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.

6

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!