Compatible with
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
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For the skewers
- 120ml olive oil
- 2 tsp lemon zest
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ tsp dried oregano
- ¼ tsp chilli flakes
- 680g chicken breast, cut into 3cm chunks
- 6 pitta breads
For the tzatziki
- 175g plain Greek yoghurt
- 1 tbsp lemon juice
- 45g cucumber, peeled and finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 small garlic clove, finely minced
- ¼ tsp sea salt
Utensils
- 6 x 30cm bamboo skewers (soaked in water)
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Step 1
In a large bowl, combine olive oil, lemon zest, salt, pepper, oregano, and chilli flakes. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes to marinate.
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Step 2
While chicken marinates, in a small bowl, mix all tzatziki ingredients, then cover and refrigerate until ready to use.
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Step 3
Thread marinated chicken onto 6 skewers. Nest Ninja® Roast Tray in Ninja Oven Tray, then place skewers on roast tray.
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Step 4
Install wire racks on Levels 1 and 3. Place tray on Level 3.
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Step 5
Select GRILL, select HI, and set time to 14 minutes. Close oven door. Press START/STOP to begin cooking.
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Step 6
After 7 minutes, turn skewers, close oven door to resume cooking.
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Step 7
After 9 minutes of cooking, place pittas on wire rack on Level 1 to warm. Close oven door to resume cooking. Cooking is complete when an instant-read thermometer reads 75°C. Serve skewers with the warmed pitta and tzatziki sauce.