Deconstructed chicken souvlaki
Serves 4-6 | Preparation Time: 15 mins | Cooking Time: 40 mins
Ingredients:
Souvlaki:
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
Dressing:
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
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
Dressing:
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
Method:
- Preheat oven 200°C fan forced and line a large tray with baking paper.
- Place onto tray all the Souvlaki ingredients and season with the oregano, paprika, dill, sea salt and pepper.
- Add the EVOO, lemon juice and garlic to a bowl and whisk together.
- Pour over the tray and then combine to evenly coat. Spread evenly over tray and bake for 30-40 minutes.
- Serve hot with the mixed salad leaves, sliced tomatoes, feta, with extra dressing and pita bread on the side.
Credit: Lisa @iatemyglutenfreeplate
