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Ingredients

700g chicken thigh fillets, trimmed, cut into 4cm pieces
2 red capsicums, cut into 4cm pieces
2 green capsicums, cut into 4cm pieces
3/4 cup pimento-stuffed olives, finely chopped
2 tablespoons fresh oregano leaves, finely chopped
1/4 cup lemon juice
1/2 cup 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

Method

Step 1 Thread chicken, red capsicum and green capsicum onto skewers. Place in a shallow glass or ceramic dish.
Step 2 Combine olives, oregano, lemon juice and oil in a bowl. Season with salt and pepper. Spoon 1/2 the mixture over skewers. Turn to coat. Cover and refrigerate for 30 minutes to marinate, if time permits.
Step 3 Heat a greased barbecue hotplate and chargrill on medium-high heat. Cook skewers on hotplate, turning, for 10 minutes or until chicken is cooked through. Cook bread rounds on chargrill for 1 to 2 minutes each side or until lightly charred.
Step 4 Divide cos and cucumber ribbons among serving plates. Drizzle with remaining oil mixture. Top each with 2 chicken skewers Serve with charred yirros and a dollop of Greek-style yoghurt.

Greek salad and chicken skewers

How to make Greek salad and chicken skewers

Ingredients

Method