Theo Michaels' souvlaki with flatbreads & tzatziki

Today in the kitchen, we're having a Greek Feast as Theo Michaels makes his delicious seafood souvlaki, with homemade flatbread and tzatziki.

INGREDIENTS:

Seafood Souvlaki:

For the apricot glaze:

6 heaped tbsp apricot conserve

Zest + juice ½ lemon

½ a clove crushed garlic (or a whole clove if small)

1 inch grated ginger

2 tbsp chopped dill

1 tbsp olive oil

Salt and pepper

pinch chilli flakes

For the seafood Souvlaki:

100g skinned cod loin, cut into bite size chunks

100g skinned salmon, cut into same size chunks

12 king prawns (the bigger the better!), peeled

12 bay leaves to thread between the fish

Wooden skewers (no need to soak)

Chicken Souvlaki:

For the traditional Greek Marinade:

60ml olive oil

2 tbsp dried oregano

Salt and freshly ground black pepper

Zest 1 lemon

1 tsp smoked paprika

300g chicken breast, cut into bitesize cubed

For the Flatbreads:

2 cups self raising flour

1 cup whole milk

1 tbsp olive oil, pinch of salt

For the Simple Tzatziki

1 cup Greek yoghurt

¼ cucumber, grated, juice squeezed out

5g chopped mint

Generous pinch salt

2 tbsp extra virgin olive oil

METHOD:

• For the apricot glaze, mix the apricot jam, lemon, garlic, ginger, dill, olive oil and season with salt, pepper and chilli flakes.

• For the Seafood Souvlaki, combine the mixed seafood with two thirds of the glaze, reserving a third to spread over the seafood souvlaki once cooked.

• Thread the seafood onto the skewers alternating between fish chunks and prawns, placing a bay leaf between each chunk.

• Place the skewers on a hot non-stick pan and cook for 3 minutes each side or until cooked, brush over the remaining glaze before serving.

• For the traditional Greek marinade, in a bowl mix together the olive oil, oregano, salt and pepper, lemon zest and smoked paprika. Coat the chicken in the marinade and then thread onto skewers.

• Cook the chicken souvlaki in a nonstick pan or griddle for 10 minutes turning frequently until cooked through.Once cooked finish with a squeeze of lemon and another pinch of salt.

• For the flatbreads: Place the flour into a bowl and add the milk, mix together to form a dough. Knead into a dough then rest for 15 minutes before rolling out into small flatbreads about 5mm thick.

• Heat a frying pan with a drizzle olive oil and add the flatbread, cook for around 90 seconds on each side.

• For the the simple Tzatziki, in a bowl mix all the ingredients together and garnish with a pinch of paprika.

• Serve the Souvlaki with the flatbreads, tzatziki and diced tomatoes, cucumber, red onion and chopped parsley.