Thursday, June 16, 2011

Chicken Souvlaki

Yes, this does look like a lot of ingredients, and let's be honest, there are, but most of them you probably already have in your kitchen because half of them are herbs, oil, and vinegar. However, this recipe in all actuality is quite simple and boasts lots of flavor without too much effort. I will admit that I don't think it is quite as good as the other souvlaki recipe that we have on our blog, but this one is quicker and easier.

Get out the chicken, run to the store, and make this tonight. Sure you could just grill some chicken tonight and steam some veggies, but why not make your mid-week dinner "international". Or if you want to make this for a weekend meal, call some friends, rent my Big Fat Greek Wedding, and make a Greek salad on the side. And might I suggest that you peruse our blog for a sweet dessert to finish up your night.

Chicken Souvlaki
Recipe from Real Simple
Pictures by Caroline
Serves 4

4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

1. Heat oven to 200° F. Wrap the bread in foil and place in oven.
2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
3. In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
4. Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
5. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired. 

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