Friday night souvlaki

Ingredients

• 500g skinless chicken breast*, sliced or cut into chunks
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried mixed herbs
• 2 cloves garlic, grated or 1 teaspoon crushed garlic
• 1 lemon*, juice and rind
• 1/4 teaspoon salt
• pepper, to taste
• Bamboo or metal skewers (optional)
• 100g couscous*
• 1/3 cup water, just boiled
• ½ cucumber*, sliced or diced
• 1 capsicum*, diced
• 8 pita breads, ideally wholemeal
• ½ packet seasonal salad leaves*
• 3 tomatoes, sliced
• 200g tzatziki or hummus

Instructions

• Combine the chicken and seasoning ingredients together in a bowl and leave to sit for at least 5 minutes. Prepare your choice of cooking element as the chicken marinades by preheating the barbecue, oven, or frying pan on the stove.
• If using, put the chicken pieces through the skewers. Cook on your chosen element until the chicken is cooked through and caramelised.
• As the chicken is cooking, prepare the couscous salad by placing the dry couscous in a heat proof bowl, pour the just boiled water over top and cover the bowl with a plate. Leave to sit for 5-10 minutes before fluffing with a fork. Add cucumber and capsicum, season to taste with salt and pepper and your favourite fresh herbs if desired. Set aside.
• Heat the pita bread according to packet instructions. To serve, spread tzatziki or hummus on the pita bread, place a good handful of salad leaves over top, slices of tomato, spoonfuls of the couscous salad and the chicken removed from the skewer.