A hand-held meal full of punch, this homemade take on the beloved Middle Eastern streetfood is all wrapped up with the fresh flavours of feta, garlic-hued yoghurt, spiced chicken and a bright salad. Perfect for dinner and even better for lunch the next day.
Preheat oven to 200°C fan-forced. Cut potatoes into 1.5cm-thick chips and place on a large baking tray lined with baking paper. Drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Roast, turning chips halfway, for 30–35 minutes or until golden brown.
Pick oregano leaves from their stems and finely chop. Place ½ the oregano in a bowl with Smoky Cumin and Coriander Spice Blend, chicken and remaining oil. Season with salt and pepper and toss to combine.
Peel and crush garlic, place in a small bowl with yoghurt and mix to combine. Dice cucumber and tomato. Roughly chop parsley. Place cucumber, tomato and parsley in a bowl and mix to combine. Season with salt and pepper.
Heat a frypan over medium heat. Add chicken and cook for 5–6 minutes. Turn and cook for a further 5–6 minutes or until dark golden brown and cooked through.
Crumble feta over chips and sprinkle with remaining oregano.
Wrap souvlaki breads in foil and warm in the oven for 2–3 minutes. Slice chicken. Spread souvlaki breads with garlic yoghurt and top with chicken and tomato salad. Serve with feta chips.