Deconstructed chicken souvlaki

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


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

4 tbs EVOO (Extra virgin olive oil)
1/2 tsp sweet paprika
2 tbs Greek oregano
2 tbs dill, finely chopped
1 tsp sea salt and pepper
3-4 cloves of garlic, finely chopped
1/4 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 EVOO, 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.