Luke Hines' ultimate souvlaki recipe

Name: Luke Hines' ultimate souvlaki recipe
Yield: 4
Ingredients: 3 tbs extra virgin olive oil; 2 garlic cloves, very finely chopped; Finely grated zest and juice of 2 lemons; 2 tsp dried oregano; 800g chicken thigh fillets, chopped; Smashed avocado, to serve (optional); 2 tomatoes, finely diced; 1 Lebanese cucumber, finely diced; ¼ red onion, finely diced; 2 handfuls of flat-leaf parsley, chopped; 1 tbs extra virgin olive oil; 100g (1 cup) almond meal; 125 g (1 cup) arrowroot or tapioca flour; 125 ml (½ cup) coconut milk; 125 ml (½ cup) filtered water; 1 tsp dried oregano; 3-4 tbs coconut oil

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by Luke Hines

Jul 10, 2018

“Luke serves this with an avocado tzatziki; the recipe can be found in the book.” This is an edited extract from Smart Carbs by Luke Hines, with photography by Mark Roper (Plum, $39.99).

3 tbs extra virgin olive oil
2 garlic cloves, very finely chopped
Finely grated zest and juice of 2 lemons
2 tsp dried oregano
800g chicken thigh fillets, chopped
Smashed avocado, to serve (optional)

Greek salad

2 tomatoes, finely diced
1 Lebanese cucumber, finely diced
¼ red onion, finely diced
2 handfuls of flat-leaf parsley, chopped
1 tbs extra virgin olive oil

Paleo pitas

100g (1 cup) almond meal
125 g (1 cup) arrowroot or tapioca flour
125 ml (½ cup) coconut milk
125 ml (½ cup) filtered water
1 tsp dried oregano
3-4 tbs coconut oil

Method

1.

Soak 8 bamboo skewers in cold water for at least 30 minutes before using.
2.

Combine oil, garlic, lemon zest and juice and oregano in a bowl. Season, add chicken, toss to coat, then cover with plastic wrap and refrigerate for at least 20 minutes (or up to 3 hours if you’ve got time).
3.

Mix Greek salad ingredients in a bowl. For pitas, combine the almond meal, arrowroot or tapioca flour, coconut milk, water, oregano and a pinch of sea salt in a bowl and mix to form a smooth batter. Melt 1 tbs of coconut oil in a non-stick frying pan over medium heat. Ladle a quarter of the batter into pan, tilt it to coat base evenly and cook for 2-3 minutes, then turn pita over with a spatula and cook for a further 2 minutes or until golden and cooked through. Repeat with remaining batter, adding a little coconut oil as needed. Wrap pitas in a tea towel to keep warm.
4.

Heat a barbecue grill or chargrill pan to medium-high. Thread marinated chicken onto the skewers and grill for 6-8 minutes each side until cooked through and nicely charred. Remove and cool briefly.
5.

Spoon a few dollops of avocado, if using, on each pita. Top with a skewer and a few spoonfuls of the salad. Wrap up and enjoy.