Chicken Souvlaki

• total time: 6 hours 45 minutes

Ingredients

CHICKEN:

¼ cup full-fat greek yogurt

1 ½ tablespoon each: lemon juice, olive oil

3 cloves of garlic, minced/finely grated

2 ½ teaspoon dried oregano

2 teaspoon smoked paprika

1 teaspoon ground coriander

¾ teaspoon salt

½ teaspoon black pepper

1 lb boneless skinless chicken thighs, cut into bite-sized pieces

SALAD:

2 medium tomatoes, diced

1 cucumber, diced

3.5oz feta cheese

½ large green pepper, diced

2.6oz pitted kalamata olives

½ small red onion, diced

2 tablespoons fresh dill, chopped

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

⅛ teaspoon each: salt, black pepper (or to taste)

squeeze of lemon juice, to taste

TO SERVE:

4 Flatbreads (or use recipe for homemade naan bread)

Tzatziki, as needed

Directions

In a medium-sized bowl combine the marinade, then stir in the chicken until completely coated. Tightly cover and marinate in the fridge. I recommend 4 hours (up to overnight), with a minimum of 2 hours. Take out the fridge around 30mins before needed

Thread the chicken onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy.

Place in the air fryer, brush over any excess marinade. Lightly spray with oil and cook at 200C/400F for 15 minutes, turning once, or until the chicken is lightly charred on the outside and piping hot right through the centre (timings may depend on the size of chicken pieces - safe internal temp for chicken is 165F/74C).

During this, chop everything for the salad. In a medium-sized bowl whisk together the extra virgin olive oil, red wine vinegar and salt & pepper. Toss everything in then stir in a squeeze of lemon juice to taste.

Brush the chicken with the excess oil in the air fryer, then serve in flatbreads with tzatziki and salad.