Ingredients
For the Chicken Mix:
2 large chicken breasts
Juice of a lemon
3 garlic cloves, finely crushed
2 teaspoons of white wine vinegar
2 tbsp of Greek Yogurt
2 teaspoons of dried oregano
2-4 teaspoons of pre-made Greek Seasoning (or a tsp sage, salt and pepper)
1/2 of a small red onion, chopped
Kebab sticks
You also need:
Potato
Tzatziki:
2 large tbsp of fat free Greek Yogurt
1 small cucumber- chopped into small cubes
pinch of salt and pepper
To serve:
Chopped Tomatoes
Cucumbers
Feta cheese (syn or use 30g as a HEa)
Pita bread or round flat naan (add syns or calories)
Instructions
Mix together the chicken ingredients and leave to marinate for 1 hour.
Use a potato and cut the side of one of the long edges off, so it sits flat. Stick in 3 kebab sticks, in a triangle shape.
I cooked mine in the slow cooker, so trimmed them down to make sure they weren’t higher than the lid. You could also cook this in the oven. To cook in the oven, stand upright and cook for 1 hour. Check food is fully cooked.
I made one of the sticks a little longer, so I could lean it against the top of the slow cooker, so it slanted to the side. I moved half way through cooking.
Use the 3 kebab sticks to build up the kebab. Thread each marinated chicken mini fillet onto the skewers. Press down firmly to get the kebab shape.
Cook on low for 6 hours or high for 4 hours. Once the chicken in cooked, cut it up from the sticks.
Mix all the of the ingredients together for the Tzatziki.
Pile the chicken and veg high on your pita bread, top with Tzatziki and enjoy!
