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Chicken souvlaki with spiced pita bread

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons red wine vinegar
  • 2 teaspoons dried oregano
  • 2 cloves garlic, crushed
  • 2 teaspoons sweet paprika
  • 60ml (1/4 cup) olive oil
  • 600g chicken breast fillets, cut into 4cm pieces
  • 1 large brown onion, halved, thickly sliced
  • 125ml (1/2 cup) passata (tomato pasta sauce)
  • 4 rounds pita bread
  • 3 cups baby spinach leaves
  • 120g (1/2 cup) bought garlic dip, to serve


  • 1
    Combine vinegar, oregano, garlic, half the paprika and one-third of the oil in a bowl. Add chicken and onion. Stir to coat.
  • 2
    Combine the passata and remaining paprika in a bowl.
  • 3
    Preheat a barbecue grill or chargrill on medium-high. Cook the chicken and onion on grill, turning once, for 5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
  • 4
    Preheat grill on high. Cut bread into wedges. Place on a baking tray. Drizzle over the remaining oil. Cook under grill for 2 minutes or until toasted. Spread the passata mixture over the bread.
  • 5
    Divide the spinach, bread, chicken and the onion among serving plates. Serve with the garlic dip.

Source: taste.com.au


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