Deconstructed chicken souvlaki

Deconstructed chicken kebab souvlaki
Serves 4-6 | Preparation Time: 15 mins | Cooking Time: 40 mins



  • 800g Tasman Butchers chicken kebabs, plain or marinated, removed from the skewer
  • 2 potatoes, peeeled and diced (2x2cm)
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 1 zucchini, diced
  • ½ cup kalamata olives, pitted


  • 4 tbsp extra virgin olive oil
  • ½ tsp sweet paprika
  • 2 tbsp Greek oregano
  • 2 tbsp dill, finely chopped
  • 1 tsp sea salt and pepper
  • 3-4 cloves of garlic, finely chopped
  • ¼ cup freshly squeezed lemon juice

On the side:
  • mixed salad leaves 
  • sliced tomatoes
  • feta cheese (optional)
  • gluten free pita bread
  • tzatziki dip


  1. Preheat oven 200°C, fan forced and line a large tray with baking paper.
  2. Place onto tray all the Souvlaki ingredients and season with the oregano, paprika, dill, sea salt and pepper.
  3. Add the olive oil, lemon juice and garlic to a bowl and whisk together.
  4. Pour over the tray and then combine to evenly coat. Spread evenly over tray and bake for 30-40 minutes.
  5. Serve hot with the mixed salad leaves, sliced tomatoes, feta, with extra dressing and pita bread on the side.

Credit: Lisa @iatemyglutenfreeplate 

Results may vary.