Chicken Souvlaki Salad with Spicy Chickpeas – long name, seemingly long ingredient list but a short method. Made with fresh mint and parsley; a vibrant lemon dressing; a tangy yogurt and herb marinade; fresh veggies; grilled chicken and spicy chickpeas it’s a salad but serve it with some homemade flatbread and you’ve got yourself delicious wraps; flavors that remind me of a doner kebab (or gyros as they’re also called).
At first glance, the ingredient list does seem long. Don’t let that dissuade you as several of the ingredients are repeated. Most of the recipe can be made ahead of time and the chicken grilled and salad assembled just before serving. Plus the ingredients are things you probably already have in your pantry, fridge or freezer.
I chopped the chicken, marinated it then threaded it onto skewers; a somewhat tedious job I admit. If you don’t want the mess and hassle, cut the chicken breasts into large slices that won’t fall through the cooking grates then marinate it, skip the skewering step. Then once it’s cooked, just slice the chicken. An easier route but not necessarily better. When you cut meat small, like I have and marinade it, you’re increasing the surface area the marinade can penetrate and adhere to. That equals more flavor. Plus I think the skewers look nice too.
I photographed this yesterday. It became dinner last night and leftover lunch today. I warmed the chicken and some homemade flatbread in the microwave and put the salad, chicken and yogurt on the flatbread and made a wrap – like a doner kebab. I added some hummus too. Predictably, it was delicious. Toodles, Lovoni
SOUVLAKI GRILLED CHICKEN SALAD WITH SPICY CHICKPEAS
Ingredients
SPICY CHICKPEAS
- 1 tablespoon olive oil
- 15 oz can chickpeas, rinsed and drained
- 1/2 teaspoon crushed red peppers
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- Pinch of sea salt
MARINADE
- 1/2 cup plain yogurt, plus extra to serve
- 1/4 cup chopped fresh parsley, plus extra leaves for serving
- 3 tablespoons chopped fresh mint, plus extra leaves for serving
- 2 tablespoons honey
- 2 tablespoons finely grated lemon zest
- 2 teaspoons garlic powder
- Pinch of sea salt
- 2 teaspoons freshly ground pepper
- 24 oz skinless, boneless chicken breasts, cubed
- 8 x 8-inch 20cm metal skewers
SALAD
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Sea salt and freshly ground pepper
- 2 artisan lettuce, trimmed of the stem and leaves separated
- 1 small red onion, thinly sliced
- 1/2 English cucumber, thinly sliced telegraph
- 8 oz grape or cherry tomatoes, halved
- 4 oz feta cheese, thinly sliced or crumbled
- flat breads such as naan, pita or Lebanese bread, to serve, optional
Instructions
To make the chickpeas:
- Heat the oil in a large frying pan over medium-high heat. Add the chickpeas, spices and salt. Cook, stirring for 5 minutes until hot and a little toasted; set aside.
To make the marinade:
- Combine yogurt, parsley, mint, honey, zest, garlic powder, salt and pepper together in a medium bowl. Add chicken and stir to coat. Cover and chill for 4 hours or overnight if the time permits.
To make the salad:
- Add the juice, oil, honey, cumin, garlic powder, salt and pepper to a small bowl or a jar; whisk or shake until combined.
- Arrange lettuce, onion, cucumber and tomatoes on a platter or individual serving plates. Top with chicken skewers. Drizzle with dressing. Scatter the chickpeas. Add a dollop of extra yogurt, sprinkle with extra parsley and mint leaves and serve with lemon wedges.
- Serve with warm flat bread if desired.
Leave a Reply