Ingredients:
- Yoghurt flatbread
- 3 cups self-raising flour
- 1½ cups Greek yoghurt
- 4 cloves garlic
- 10 fresh oregano
- 1 lemon (plus extra lemon to serve, if you like!)
- 500g chicken breast, cut into bite sized pieces (2cm chunks)
- ½ teaspoon salt
- Drizzle of olive oil
- 2 blocks haloumi (360g total)
- Lettuce, sliced onion, cherry tomatoes to serve
Let's make it:
Step 1:
In a large bowl, combine the self-raising flour and Greek yoghurt, knead to a thick dough and set aside, covered.
Step 2:
Finely chop garlic and oregano. Place into a medium mixing bowl with the juice of 1 lemon. Add the chicken, a generous drizzle of olive oil and the salt. Mix well to combine, then thread the chicken chunks onto bamboo skewers (you should get 8 skewers).
Step 3:
Thickly slice the haloumi. Turn the Sunbeam DiamondForce™ ReversaGrill™ BBQ Grill onto high heat. Add the chicken skewers and the haloumi to the grill. Cook for 3 to 4 minutes, then flip and cook for a further 3 to 4 minutes. Remove the haloumi and place them on your serving plate. Continue cooking the chicken for a further 2 to 3 minutes, or until completely cooked through.
Step 4:
Place chicken skewers on your serving plate. Wipe down the grill plate. Roll the yoghurt flatbread dough on a floured surface into small ovals (no need to be too precise).
Step 5:
Turn the Sunbeam DiamondForce™ ReversaGrill™ BBQ Grill onto high heat and grill the yoghurt flatbreads for 3 to 4 minutes per side or until charred.
Step 6:
Serve the chicken souvlaki skewers, haloumi, flatbreads with lettuce, onion, cherry tomatoes and extra lemon wedges and enjoy!