Georgina Hayden’s quick and easy recipe for chicken souvlaki salad

While souvlaki and other Greek meat grills are staples in our house, they appear more in the warmer months. If I’m going to the effort of lighting the barbecue, I will always cook more meat than I need so I can enjoy it on subsequent days, and I’ve come to appreciate turning this street food into more of a sharing plate.

You can, of course, barbecue the chicken, but this is just as delicious made in a pan, quickly and simply, with all that charred flavour; throw in a little sunshine and a glass of cold wine and you’ll be transported to a waterside taverna. A tzatziki-style dressing, crunch from the salad and greens, briny black olives and nuggets of toasted pitta make this incredibly addictive.

Prep 10 min Cook 30 min. The recipe calls for skinless chicken breasts, garlic, unwaxed lemons, dried oregano, sweet smoked paprika, extra-virgin olive oil, pittas, red onion, cucumber, Greek yoghurt, little gems, pitted black olives and a few mint sprigs.

chicken souvlaki, greek, tzatziki, pitta, chicken breast, garlic, lemon, oregano, smoked paprika, greek yoghurt