Toum Marinated Chicken Skewers with Toasted Pitta Bread, Tzatziki, Lemon & Capsicum
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Destination: Greece. Toum, despite its creamy and silky smooth appearance, is actually vegan. It's made in a similar way to mayonnaise, by emulsifying raw garlic paste and olive oil to create a silky, aromatic condiment. You can eat it raw as a dip or use it in marinades, as we have with this dish.
Serves 2 · 20 mins + prep
Naturally, poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.
In your box
- 2 ATLAS toum marinated chicken breast fillets
- 1 ATLAS tzatziki dip tub
- 2 pitta breads
- 1 lemon
- 1 green capsicum
- 1 red onion
- 1 mint bunch*
*Mint may be split across other dishes - please read each recipe carefully.
From your pantry
Olive oil (for cooking), salt, extra virgin olive oil
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Pick and thinly slice 1 sprig of mint* leaves per 2 people. Thinly slice the lemon. Cut the capsicum and onion into bite-sized pieces, big enough to thread onto skewers. Cut the chicken into bite-sized pieces.
2. Thread & grill the skewers. Reserve half of the lemon for serving. Then thread the remaining lemon, onion, capsicum and chicken onto skewers, alternating the ingredients as you go until you've used them all up. Heat a splash of olive oil in a frying pan over medium-high heat, add the chicken skewers and grill for 3-4 minutes on each side or until the chicken and vegetables are cooked and beginning to char on the edges. Season with a pinch of salt and set aside. Reserve the pan and wipe clean.
3. Warm the bread. Return the pan to a medium heat with a splash of oil, add the pitta one at a time and toast for 30-60 seconds on each side until warmed through, soft and beginning to brown. Set aside covered with a clean tea towel to keep warm while you repeat with the remaining pitta.
To serve
Divide the skewers and warmed pitta between serving plates. Serve with the mint, tzatziki and remaining lemon. Finish with a drizzle of good quality extra virgin olive oil.
Chef's tips
- Get the tzatziki out of the fridge at the start so it comes to room temperature.
- If using wooden skewers, soak them in water for 10 minutes before using to prevent them from burning.
- Wanna wing it? Add eggplant or tomato to the skewers, sauté everything in a frying pan if you don't want to use skewers, or serve with your favourite hot sauce or fresh chilli.
- You'll want a frying pan and skewers for this one.
Allergens: wheat, gluten, yeast, onion, garlic, dairy, soy.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.