Name: Corfu-Style Pitta Souvlaki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tbsp Olive Branch Extra Virgin Olive Oil; Frozen carrots, onions, celery mix (Soffrito); 400 g Passata; 1 tsp Paprika; 2 tsp Dried oregano; 2 tsp Granulated sugar; ½ tsp Salt; 1 tsp Ground black pepper; 8 Mini fillet breasts; 2 tbsp Olive Branch Roasted Pepper Paste; ¼ tsp Salt; ½ tsp Ground black pepper; 3 Courgettes, cut in round slices; 1 tbsp Olive Branch Extra Virgin Olive Oil; Pinch of salt and black pepper; As per instructions from Katerina’s tzatziki recipe here (http://www.themediterraneandietitian.com/recipe/tzatziki-greek-salad-pita-bread-starter/); 4 cups Mixed salad leaves; 2 tbsp Olive Branch Orange Balsamic Salad Dressing; Fresh tomatoes, sliced.; Wholemeal wraps/pitta breads to put everything together.

AuthorKamilCategoryChicken & Meat

This nutritious recipe from the Mediterranean Dietitian is a take on a traditional dish and it certainly ticks all the boxes. Dr Katerina Vasilaki is a Nutritionist and Dietitian based in Glasgow, Scotland.

She uses her scientific knowledge on the health benefits that the Mediterranean diet can offer to create simple and tasty recipes, along with providing support and guidance to help you change your habits and embrace a healthier lifestyle for good. Find out more about how she created the Corfu- Style Pitta Souvlaki recipe here.

Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients for the Corfu-style tomato sauce:

2 tbsp Olive Branch Extra Virgin Olive Oil

Frozen carrots, onions, celery mix (Soffrito)

400 g Passata

1 tsp Paprika

2 tsp Dried oregano

2 tsp Granulated sugar

½ tsp Salt

1 tsp Ground black pepper

For the chicken skewers

8 Mini fillet breasts

2 tbsp Olive Branch Roasted Pepper Paste

¼ tsp Salt

½ tsp Ground black pepper

For the oven-baked courgettes

3 Courgettes, cut in round slices

1 tbsp Olive Branch Extra Virgin Olive Oil

Pinch of salt and black pepper

For the tzatziki

As per instructions from Katerina’s tzatziki recipe here (http://www.themediterraneandietitian.com/recipe/tzatziki-greek-salad-pita-bread-starter/)

For the salad

4 cups Mixed salad leaves

2 tbsp Olive Branch Orange Balsamic Salad Dressing

To assemble

Fresh tomatoes, sliced.

Wholemeal wraps/pitta breads to put everything together.

Cooking Instructions for the Corfu-style tomato sauce:

In a big pan, heat up the olive oil and add the frozen soffrito mix. Stir well for 5 minutes until softened.

Add the passata, paprika, oregano, sugar, salt and pepper. Stir well and shimmer in low heat for 15 minutes or so.

Make sure you stir every now and then during the cooking.

When ready, remove from the fire and serve.

You can separate the extra portions, allow to cool and store in the freezer in freezer bags for using another day.

For the chicken skewers

Stir the chicken fillets with the roasted pepper paste, salt and pepper and leave to marinate for up to 30 minutes.

Put 2 mini chicken fillets through each skewer and place in an oven tray.

Grill for 15-20 minutes turning once so all sides are cooked.

For the courgettes:

Preheat the oven to 200C.

Spread the courgettes on an oiled oven tray and spread a pinch of salt and pepper.

Oven bake for around 20 minutes until golden.

For the salad

Mix together the leaves and the orange balsamic dressing.

To assemble

Remove the meat from one skewer.

Use one wrap to add the meat, 1-2 fresh tomato slices and 4-5 courgette slices.

Add a couple of teaspoons of tzatziki and tomato sauce.

Wrap and devour.

Ingredients

Ingredients for the Corfu-style tomato sauce:

2 tbsp Olive Branch Extra Virgin Olive Oil

Frozen carrots, onions, celery mix (Soffrito)

400 g Passata

1 tsp Paprika

2 tsp Dried oregano

2 tsp Granulated sugar

½ tsp Salt

1 tsp Ground black pepper

For the chicken skewers

8 Mini fillet breasts

2 tbsp Olive Branch Roasted Pepper Paste

¼ tsp Salt

½ tsp Ground black pepper

For the oven-baked courgettes

3 Courgettes, cut in round slices

1 tbsp Olive Branch Extra Virgin Olive Oil

Pinch of salt and black pepper

For the tzatziki

As per instructions from Katerina’s tzatziki recipe here (http://www.themediterraneandietitian.com/recipe/tzatziki-greek-salad-pita-bread-starter/)

For the salad

4 cups Mixed salad leaves

2 tbsp Olive Branch Orange Balsamic Salad Dressing

To assemble

Fresh tomatoes, sliced.

Wholemeal wraps/pitta breads to put everything together.

Directions

Cooking Instructions for the Corfu-style tomato sauce:

In a big pan, heat up the olive oil and add the frozen soffrito mix. Stir well for 5 minutes until softened.

Add the passata, paprika, oregano, sugar, salt and pepper. Stir well and shimmer in low heat for 15 minutes or so.

Make sure you stir every now and then during the cooking.

When ready, remove from the fire and serve.

You can separate the extra portions, allow to cool and store in the freezer in freezer bags for using another day.

For the chicken skewers

Stir the chicken fillets with the roasted pepper paste, salt and pepper and leave to marinate for up to 30 minutes.

Put 2 mini chicken fillets through each skewer and place in an oven tray.

Grill for 15-20 minutes turning once so all sides are cooked.

For the courgettes:

Preheat the oven to 200C.

Spread the courgettes on an oiled oven tray and spread a pinch of salt and pepper.

Oven bake for around 20 minutes until golden.

For the salad

Mix together the leaves and the orange balsamic dressing.

To assemble

Remove the meat from one skewer.

Use one wrap to add the meat, 1-2 fresh tomato slices and 4-5 courgette slices.

Add a couple of teaspoons of tzatziki and tomato sauce.

Wrap and devour.

Notes

Corfu-Style Pitta Souvlaki

Ingredients Directions

Corfu-Style Pitta Souvlaki

Ingredients

Directions

Notes

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