Ingredients for 4 portions

   For the kebab

  • 600 gr chicken mince, from the butcher
  • 1 large onion, grated (large holes) and strained
  • 2 cloves garlic, finely chopped
  • 2 tsp oregano, KANIA
  • 1 tsp sweet paprika, KANIA
  • 1 tsp powdered cumin
  • 1 tsp lemon zest
  • 4 tbsp pine cone, finely chopped, ALESTO
  • Freshly-ground black pepper, KANIA
  • Salt, KYPARI

   For the tomato sauce

  • 1 jar Napoli tomato sauce, NOSTIA

   For the yoghurt sauce

  • 1 tbsp fresh mint, finely chopped
  • 1 large cucumber grated (large holes) and strained
  • 200 gr feta, GALBO, crumbled
  • 200 gr strained, PROMEL

To serve

  • 4 pitta breads (for souvlaki)
  • 1 sliced onion mixed with 1 tbsp finely-chopped parsley and 1 tsp sumac


For the kebab:

  1. Mix all the ingredients together in a bowl and knead.
  2. Leave in the fridge for 1-2 hours. Shape the mince into long sausage shapes, insert wooden souvlaki skewers and grill.
  3. Brush the pitta bread with olive oil and cook them on the grill as well.
  4. Put the hot pitta onto a serving dish. Then remove the wooden skewers from the souvlaki and arrange it on top of the pitta.
  5. Drizzle with the hot tomato sauce.
  6. Spoon on the yoghurt sauce, garnish with the onion mixture and serve.