Keto Chicken Souvlaki with Greek Salad

delicious.com.au

MellyJ

Sea salt

Freshly ground blackpepper

8 boneless chicken thighs, skin on, cut into 2.5cm cubes

Lemon wedges, to serve

subheading: TZATZIKI:

½ Lebanese cucumber, grated

200g Coconut Yoghurt (see recipe below)

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped mint leaves

1 teaspoon finely chopped dill fronds

1 garlic clove, finely grated

1teaspoon lemon juice, or to taste

subheading: MARINADE:

3 tablespoons melted coconut oil

Juice of 1 lemon

1 tablespoon finely grated garlic

1 tablespoon red wine vinegar

1 teaspoon honey (optional)

2 ½ teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon ground cumin

½ teaspoon sweet paprika

subheading: GREEK SALAD:

1 Lebanese cucumber, halved lengthways and sliced

2 roma tomatoes, cut into wedges

¼ red onion, thinly sliced

1 baby cos lettuce, quartered and leaves separated

2 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

subheading: COCONUT YOGHURT (MAKES ABOUT 1.3KG):

3 tablespoons filtered water

1 tablespoon powdered gelatine

1.2 litres coconut cream

1 vanilla pod, split and seeds scraped (optional)

1 to 2 tablespoons honey, maple syrup or coconut sugar (optional)

4 probiotic capsules or 1⁄4 teaspoon vegetable starter culture (found at pharmacies and health-food stores)

1 tablespoon lemon juice (optional)

Directions at delicious.com.au

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