Chicken souvlaki

Chicken souvlaki
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1 small red onion, finely sliced
25g green pitted olives, chopped
½ cucumber, halved lengthways and thinly sliced
140g cherry tomatoes, halved
small bunch parsley or mint (or a mixture), leaves picked
1 cooked beetroot, coarsely grated
2 ready-roasted chicken breasts, torn into small pieces
100g natural yogurt
3 flatbreads or pitta breads
drizzle of extra virgin olive oil


Put the onion in a bowl, pour over enough boiled water from a kettle to cover, then set aside for 5 mins. Drain and rinse under cold water. Toss with the olives, cucumber, tomatoes, parsley and/or mint leaves, beetroot and chicken. Season the yogurt and toast the flatbreads. To serve, top each flatbread with generous spoonfuls of the souvlaki, yogurt and a drizzle of oil.

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