Greek Style Chicken and Halloumi Souvlaki
with Chips, Pitta Bread, Olive Salad and Aioli
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Spelt (wheat)
- Wheat
- Cereals containing gluten
- May contain traces of allergens
Pairing chicken thighs with halloumi, this indulgent Greek Style Chicken and Halloumi Souvlaki brings a restaurant quality experience straight into your home.
Ingredients
225 grams
Halloumi
(Contains: Milk)
450 grams
Potatoes
½ unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
30 grams
Black Olives
½ unit(s)
Cucumber
125 grams
Baby Plum Tomatoes
1 sachet(s)
Roasted Spice and Herb Blend
4 unit(s)
British Chicken Thighs
15 grams
Honey
45 grams
Zhoug Style Paste
4 unit(s)
Pitta Bread
(Contains: Cereals containing gluten, Wheat May contain traces of: Spelt (wheat), Wheat, Cereals containing gluten)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.
Pop it into a large bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Roughly chop the olives. Trim the cucumber (see ingredients for amount), then halve lengthways. Cut into 1cm thick half moons.
Halve the baby plum tomatoes.
Put the roasted spice and herb blend into a medium bowl and season with salt and pepper. Mix to combine.
Add the chicken thighs to the bowl and turn them to coat well. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Once the halloumi has cooked, drizzle over the honey and turn to evenly coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
When everything's ready, add the tomatoes, cucumber, olives, zhoug (add less if you'd prefer things milder) to the bowl with the pickled onions. Toss together to evenly dress the salad.
Toast the pitta breads in your toaster until golden.
If you don't have a toaster, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Share the chicken, halloumi and chips between your plates.
Serve with the warmed pitta breads and salad on the side, with dollops of aioli for dipping.
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