600g Chicken Tenderloin
Marinade:
1 1/2 Lemons
1 1/2 tblsp Greek Yogurt
1 tblsp Olive oil
1tsp Crushed Garlic
1tsp Garlic powder
1tsp onion powder
1 tsp Vageta
2 tsp dried oregano
Vegetables:
1 Zucchini 2.5cm chunks
1 Red Onion 2.5cm chunks
1 1/2 Capsicum (any colour) 2.5 cm chunks
200g cherry tomatoes
Sauce:
2/3 Cup Greek Yogurt
2 tsp dried oregano
1 tsp crushed garlic
1 tsp fresh dill
Cut the Chicken into cubes and place into a large bowl.
Into the bowl add the marinade ingredients and mix with your hands.
When the chicken is coated, cover and refrigerate for 30 mins.
Chop your vegetables and begin assembly. Put Capsicum on the top and bottom as they hold well and layer your ingredients.
Place in an Oven on 190⁰C for 30 mins then turn and place back in the over for a further 30 mins.
For the sauce combine the ingredients in a bowl with a spoon and refrigerate until needed.
Serve with flatbread, salad and yogurt sauce.
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600g Chicken Tenderloin
Marinade:
1 1/2 Lemons
1 1/2 tblsp Greek Yogurt
1 tblsp Olive oil
1tsp Crushed Garlic
1tsp Garlic powder
1tsp onion powder
1 tsp Vageta
2 tsp dried oregano
Vegetables:
1 Zucchini 2.5cm chunks
1 Red Onion 2.5cm chunks
1 1/2 Capsicum (any colour) 2.5 cm chunks
200g cherry tomatoes
Sauce:
2/3 Cup Greek Yogurt
2 tsp dried oregano
1 tsp crushed garlic
1 tsp fresh dill
Cut the Chicken into cubes and place into a large bowl.
Into the bowl add the marinade ingredients and mix with your hands.
When the chicken is coated, cover and refrigerate for 30 mins.
Chop your vegetables and begin assembly. Put Capsicum on the top and bottom as they hold well and layer your ingredients.
Place in an Oven on 190⁰C for 30 mins then turn and place back in the over for a further 30 mins.
For the sauce combine the ingredients in a bowl with a spoon and refrigerate until needed.
Serve with flatbread, salad and yogurt sauce.