Corfu-Style Pitta Souvlaki
by Kamil Shah | 15 Mar 2018 |
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.
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:
1In a big pan, heat up the olive oil and add the frozen soffrito mix. Stir well for 5 minutes until softened.
2Add the passata, paprika, oregano, sugar, salt and pepper. Stir well and shimmer in low heat for 15 minutes or so.
3Make sure you stir every now and then during the cooking.
4When ready, remove from the fire and serve.
5You can separate the extra portions, allow to cool and store in the freezer in freezer bags for using another day.
For the chicken skewers
6Stir the chicken fillets with the roasted pepper paste, salt and pepper and leave to marinate for up to 30 minutes.
7Put 2 mini chicken fillets through each skewer and place in an oven tray.
8Grill for 15-20 minutes turning once so all sides are cooked.
For the courgettes:
9Preheat the oven to 200C.
10Spread the courgettes on an oiled oven tray and spread a pinch of salt and pepper.
11Oven bake for around 20 minutes until golden.
For the salad
12Mix together the leaves and the orange balsamic dressing.
To assemble
13Remove the meat from one skewer.
14Use one wrap to add the meat, 1-2 fresh tomato slices and 4-5 courgette slices.
15Add a couple of teaspoons of tzatziki and tomato sauce.
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:
1In a big pan, heat up the olive oil and add the frozen soffrito mix. Stir well for 5 minutes until softened.
2Add the passata, paprika, oregano, sugar, salt and pepper. Stir well and shimmer in low heat for 15 minutes or so.
3Make sure you stir every now and then during the cooking.
4When ready, remove from the fire and serve.
5You can separate the extra portions, allow to cool and store in the freezer in freezer bags for using another day.
For the chicken skewers
6Stir the chicken fillets with the roasted pepper paste, salt and pepper and leave to marinate for up to 30 minutes.
7Put 2 mini chicken fillets through each skewer and place in an oven tray.
8Grill for 15-20 minutes turning once so all sides are cooked.
For the courgettes:
9Preheat the oven to 200C.
10Spread the courgettes on an oiled oven tray and spread a pinch of salt and pepper.
11Oven bake for around 20 minutes until golden.
For the salad
12Mix together the leaves and the orange balsamic dressing.
To assemble
13Remove the meat from one skewer.
14Use one wrap to add the meat, 1-2 fresh tomato slices and 4-5 courgette slices.
15Add a couple of teaspoons of tzatziki and tomato sauce.
Corfu-Style Pitta Souvlaki
AuthorKamilCategoryChicken & Meat