Name: Greek salad and chicken skewers
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 1
Ingredients: 700g chicken thigh fillets, trimmed, cut into 4cm pieces; 2 red capsicums, cut into 4cm pieces; 2 green capsicums, cut into 4cm pieces; 187.50 ml pimento-stuffed olives, finely chopped; 40.00 ml fresh oregano leaves, finely chopped; 65.63 gm lemon juice; 113.75 gm extra virgin olive oil; 6 yirros bread rounds or pita bread; 1 baby cos lettuce, leaves separated, torn; 2 Lebanese cucumber, peeled into ribbons; Plain Greek-style yoghurt, to serve

Greek salad and chicken skewers

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Prep Time:
55 minutes

Cook Time:
15 minutes

Total Time:
70 minutes

Savor flavorful Greek chicken skewers with this delicious recipe!

Ingredients:

700g chicken thigh fillets, trimmed, cut into 4cm pieces
2 red capsicums, cut into 4cm pieces
2 green capsicums, cut into 4cm pieces
187.50 ml pimento-stuffed olives, finely chopped
40.00 ml fresh oregano leaves, finely chopped
65.63 gm lemon juice
113.75 gm extra virgin olive oil
6 yirros bread rounds or pita bread
1 baby cos lettuce, leaves separated, torn
2 Lebanese cucumber, peeled into ribbons
Plain Greek-style yoghurt, to serve

Instructions:

Skewer chicken, red capsicum, and green capsicum. Arrange in a shallow glass or ceramic dish.
In a bowl, mix together olives, oregano, lemon juice, and oil. Season the mixture with salt and pepper. Spoon half of the mixture onto the skewers, ensuring they are coated well. For best results, refrigerate and let it marinate for 30 minutes.
Preheat a greased barbecue hotplate and chargrill to medium-high heat. Grill skewers for 10 minutes, turning occasionally, until chicken is fully cooked. Grill bread rounds on chargrill for 1 to 2 minutes per side until lightly charred.
Gently arrange the couscous and cucumber ribbons on serving plates. Drizzle with the remaining oil mixture. Place 2 chicken skewers on top of each plate. Serve with charred pita bread and a dollop of Greek-style yogurt.

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