- 3 tbs extra-virgin olive oil
- 2 garlic cloves, very finely chopped
- 2 lemons, zest and juice
- 2 tsp dried oregano
- Sea salt and ground black pepper
- 800g organic chicken thigh fillets, roughly chopped
- 1 cup organic almond meal
- 1 cup arrowroot flour
- 125ml coconut milk
- 125 ml filtered water
- 1 tsp dried oregano
- Pinch of sea salt
- 3-4 tbs coconut oil
Mix the olive oil, garlic, lemon zest and juice and oregano in a large bowl. Season with salt and pepper, add the chicken and toss to coat, then cover with plastic wrap and set aside in the fridge to marinate for at least 20 minutes (up to 3 hours if you have time).
For the pitas, combine the almond meal, arrowroot or tapioca flour, coconut milk, water, oregano and salt in a bowl and mix well to form a smooth batter. Melt about 1 tablespoon of the coconut oil in a small non-stick frying pan over medium heat. Ladle one-quarter of the batter into the pan, tilting and swirling it to coat the base in an even layer, and cook for 2-3 minutes, then carefully turn the pit over, with a spatula and cook for a further 2 minutes, or until golden. Repeat with the remaining mixture.
Heat a barbecue grill to medium-high. Thread the marinated chicken onto the prepared skewers and grill for 6-8 minutes on each side or until cooked through.
To assemble the souvlaki, spoon a few generous dollops of avocado on each pita and top with a chicken skewer and vegetables or salad.