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Friday night souvlaki

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Add a touch of the Mediterranean with these Greek-inspired kebabs served with pita bread, salad and tzatziki or hummus.





  • 500g skinless chicken breast*, sliced or cut into chunks
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried mixed herbs
  • 2 cloves garlic, grated or 1 teaspoon crushed garlic
  • 1 lemon*, juice and rind
  • 1/4 teaspoon salt 
  • pepper, to taste
  • Bamboo or metal skewers (optional)

Couscous salad

  • 100g couscous* 
  • 1/3 cup water, just boiled
  • ½ cucumber*, sliced or diced
  • 1 capsicum*, diced

To serve

  • 8 pita breads, ideally wholemeal
  • ½ packet seasonal salad leaves*
  • 3 tomatoes, sliced 
  • 200g tzatziki or hummus

* These ingredients are shared with other recipes from the summer weekly meal planner.


  1. Combine the chicken and seasoning ingredients together in a bowl and leave to sit for at least 5 minutes. Prepare your choice of cooking element as the chicken marinades by preheating the barbecue, oven, or frying pan on the stove. 
  2. If using, put the chicken pieces through the skewers. Cook on your chosen element until the chicken is cooked through and caramelised. 
  3. As the chicken is cooking, prepare the couscous salad by placing the dry couscous in a heat proof bowl, pour the just boiled water over top and cover the bowl with a plate. Leave to sit for 5-10 minutes before fluffing with a fork. Add cucumber and capsicum, season to taste with salt and pepper and your favourite fresh herbs if desired. Set aside.
  4. Heat the pita bread according to packet instructions. To serve, spread tzatziki or hummus on the pita bread, place a good handful of salad leaves over top, slices of tomato, spoonfuls of the couscous salad and the chicken removed from the skewer. 

Cooking tips:

If using the stove or barbecue to cook the chicken add oil to grease the pan or hot plate. You can also use bottled lemon juice, or use 2 tablespoons vinegar instead.  

Adapt it:

Use quinoa instead of couscous to boost the protein. For protein substitutions use falafel, quorn, fish, or plant-based meat alternatives. 

Leftover tips:

Eat for lunch the next day.