Pile smoky, lemony chicken into warm pittas with cool yoghurt, cucumber and crisp red onion.

Serves 4. Prep 15 min. Marinate 30 min–2 hr.

Ingredients

• 750 g boneless, skinless chicken thighs, cut into roughly 3 cm pieces
• 40 g Smoke & Flame Greek Souvlaki blend
• 1 tbsp olive oil
• 4 pittas
• 150 g plain Greek yoghurt
• ½ cucumber, thinly sliced
• ½ small red onion, thinly sliced
• 1 lemon, cut into wedges

Recipe allergens: Milk (yoghurt) and wheat (pittas, if wheat-based). Check the blend and pitta labels for any additional declarations.

BBQ

BBQ and metal skewers · Medium-high direct heat. Cook 12–16 min.

1. Toss the chicken with the blend and oil. Cover and refrigerate for 30 minutes to 2 hours.
2. Keep the yoghurt, salad and clean serving utensils separate from the raw chicken.
3. Heat the BBQ for medium-high direct cooking. Thread the chicken onto metal skewers, leaving a little space between pieces.
4. Grill over direct heat for about 12–16 minutes, turning every few minutes. Move to a cooler area if the outside is darkening too fast. Before serving, use a clean food thermometer to check the centre of the thickest pieces reaches 75°C for 30 seconds or 70°C for 2 minutes.
5. Warm the pittas. Fill with yoghurt, cucumber, red onion and the cooked chicken. Finish with a squeeze of lemon.

Download the BBQ recipe PDF

Oven

Oven and oiled baking tray · 220°C conventional / 200°C fan. Cook 18–24 min.

1. Toss the chicken with the blend and oil. Cover and refrigerate for 30 minutes to 2 hours.
2. Keep the yoghurt, salad and clean serving utensils separate from the raw chicken.
3. Heat the oven to 220°C conventional / 200°C fan. Spread the chicken on a lightly oiled tray with space between pieces.
4. Roast for about 18–24 minutes, turning once. Before serving, use a clean food thermometer to check the centre of the thickest pieces reaches 75°C for 30 seconds or 70°C for 2 minutes.
5. Warm the pittas. Fill with yoghurt, cucumber, red onion and the cooked chicken. Finish with a squeeze of lemon.

Download the Oven recipe PDF

Air fryer

Air fryer basket · 190°C. Cook 12–18 min per batch.

1. Toss the chicken with the blend and oil. Cover and refrigerate for 30 minutes to 2 hours.
2. Keep the yoghurt, salad and clean serving utensils separate from the raw chicken.
3. Set the air fryer to 190°C, following the appliance instructions. Arrange the chicken in a single layer without skewers, working in batches if needed.
4. Cook for about 12–18 minutes per batch, turning halfway. Before serving, use a clean food thermometer to check the centre of the thickest pieces reaches 75°C for 30 seconds or 70°C for 2 minutes.
5. Warm the pittas. Fill with yoghurt, cucumber, red onion and the cooked chicken. Finish with a squeeze of lemon.

Download the Air fryer recipe PDF

Greek Souvlaki blend · Greek Souvlaki Inspo & Instructions