Chicken Souvlaki with Tzatziki and Pitta Bread (Gluten Free, Dairy Free)
Ingredients
- 4 chicken breasts (cut into 2cm cubes)
- 4 tablespoons olive oil
- 1 lemon (juiced)
- 1 garlic clove (minced)
- 2 tsp dried oregano
- salt and pepper for seasoning
- 200 ml dairy free natural yoghurt
- 1 lemon (juiced)
- 1 garlic clove (minced)
- 1 cucumber (diced and peeled)
- salt and pepper (for seasoning)
- 1 tsp mint or dill
- 500 g gluten free bread flour
- 1 tsp xanthan gum
- 1 tsp yeast
- 1 tsp salt
- 1 tsp sugar
- 300 ml water (heated in the microwave for 30 seconds)
For the chicken souvlaki:
For the tzatziki:
For the pitta bread:
Instructions
- 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
- 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
- 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
To make the chicken souvlaki:
To make the tzatziki:
To make the pitta bread: