Gluten and Dairy Free Chicken Souvlaki with Tzatziki and Pitta Bread

serves / makes 4
15 prep time
15 mins cooking time



For the chicken souvlaki:

  • 4 chicken breasts, cut into 2cm cubes
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 2 tablespoons dried oregano
  • salt and pepper for seasoning

For the tzatziki:

  • 200ml dairy free natural yoghurt
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 cucumber, diced and peeled
  • salt and pepper, for seasoning
  • 1 teaspoon mint or dill

For the pitta bread:

  • 500g gluten free bread flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 300ml water, heated in the microwave for 30 seconds


To make the chicken souvlaki:


  • Place all the ingredients into a large bowl and mix until well combined
  • Cover and refrigerate for an hour
  • Thread the chicken onto skewers
  • Heat a grill pan/frying pan with a drizzle of olive oil
  • Cook for about 12-15 minutes or until the chicken is golden and roasted

To make the tzatziki:


  • Place the cucumber pieces in a bowl and sprinkle one teaspoon of salt over them
  • Leave for 10 minutes to remove any excess liquid
  • Place the cucumber in a clean tea towel and squeeze until all the liquid comes out
  • Blend together the lemon juice, garlic, cucumber, yoghurt, seasoning and mint/dill
  • Chill until required

To make the pitta bread:


  • Place all the ingredients in a large bowl and mix until it forms a smooth dough
  • Knead for a couple of minutes until the dough is elastic
  • Leave to rise for 20 minutes
  • Divide into 4 pieces and flatten into disc shapes about 1cm thick
  • Cook for 3-4 minutes on each side in a shallow pan over a medium heat

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