200°C · 15-30 minAllergens
Lactose
Selderij
SulfietGreek Souvlaki
Dream away to sunny holiday destinations with this authentic Greek dish! The chicken souvlaki (better living 2 stars) is marinated overnight with oregano, lemon, and garlic, then roasted to a golden brown in the oven the next day. I serve it with whole grain rice, enriched with a typical Greek tomato sauce, which includes reduced white wine, cinnamon, bay leaf, and fresh sage. Accompanying this is a rich salad with Kalamata olives and feta cheese, and of course tzatziki, the famous Greek yogurt & cucumber dip. Enjoy!
Chicken thigh fillet (better living 2 stars), vine tomatoes, red and green bell pepper, fresh mint, dill, parsley and sage, cucumber, red and white onion, garlic, lemon juice, feta cheese cubes, Kalamata olives, brown rice, basmati rice, tomato paste, cinnamon, thyme, chili pepper, oregano, paprika powder, rosemary, bay leaf, reduced white wine, Greek yogurt, homemade chicken stock (contains celery), extra virgin olive oil, sunflower oil, salt and black pepper.
Allergens: alcohol, koemelk, lactose, selderij, sulfiet.
Microwave
Remove the tzatziki from the container. Heat the rice with chicken souvlaki loosely covered for 3-4 minutes (1 person) and 5-8 minutes (2 persons). Serve with the salad and tzatziki (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the tzatziki from the container. Heat the rice with chicken souvlaki covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) and 20-30 minutes (2 persons). Serve with the salad and tzatziki (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.