Keep things simple this Grand Final Day and BBQ a few Scotch & Fillet Souvlaki Chicken Kebabs.

These soave’s are created with only 4 ingredients!

We cook the kebabs on the sticks so they are easier to handle.

Just make sure you slide it out when you pit up so your guests don’t munch down on the stick!

You can use and yoghurt sauce or dip you fancy on the day.

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Ingredients

1 x 3 pack Scotch & Fillet Souvlaki Chicken Kebabs
3 x pita breads
1 tub Marisa’s Kitchen roast capsicum & walnut dip
A few big handfuls of mixed salad leaves

Method

Heat BBQ or a frypan over low heat.

Brush the pita with olive oil and cook until they start to soften.

Turn the heat up to medium and grill the chicken kebabs, turning a few times until the chicken is cooked through.

Place a handful of lettuce leaves, a smear of dip and a skewer on each pita.

Slide the skewer out and serve!