​​​Serves 4

1 boneless split Greek chicken from Coles or Woolies or

2 chicken breasts sliced into small lengths, marinated in dried oregano, lemon juice and olive oil

4-6 potatoes, cut into cubes

Tzaiki dip, or Greek yogurt

Fetta cheese 

​Optional toppings - shredded cos lettuce, cucumber, red onion, kalamata olives

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Step 1 — Prep your potatoes first: cut into cubes, then cook for 10 minutes in the microwave or boil until tender. Start cooking the chicken on the BBQ while the potatoes cook.

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Step 2 — Lightly spray the potatoes with oil, then crisp up in the air fryer, oven, or directly on the BBQ while the chicken finishes cooking. Prepare your salad toppings.

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Step 3 — Roughly slice the cooked chicken. Top the crispy potatoes with chicken, salads, dip or yogurt, and fetta.

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Optional — Add everything into a pitta to make a souvlaki-style wrap.