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Chicken Souvlaki

By , from the Culinate Kitchen collection
Serves 4
Total Time 45 minutes

Introduction

This sandwich is a meal in and and of itself: grilled chicken and salad wrapped in whole-wheat pita bread. But if you’re serving a larger group, Greek Cabbage Salad makes an excellent side dish.

When using dried herbs, be sure to crumble them in your hands while adding them to the dish; not only will this break them into smaller bits, it also releases their fragrance and flavor.

Ingredients

Vinaigrette marinade

tsp. dried Greek or Turkish oregano
tsp. fresh thyme (or 1 tsp. dried)
½ tsp. freshly ground black pepper
1 garlic clove, minced
1 tsp. red-wine vinegar
~ Juice of 1 lemon
cup extra-virgin olive oil
~ Salt to taste

Chicken

3 large chicken breasts or 5 to 6 chicken thighs, boneless and skinless

Yogurt sauce

¾ cup plain low-fat yogurt
1 tsp. red-wine vinegar
1 Tbsp. extra-virgin olive oil
1 cucumber, peeled and diced
1 garlic clove, minced
1 Tbsp. fresh mint, chopped finely
~ Salt and freshly ground black pepper to taste

Salad

1 green bell pepper, veins and seeds removed, chopped
2 tomatoes, chopped, or a large handful of cherry tomatoes, halved or quartered (depending on size)
½ small red onion, thinly sliced
cup pitted Kalamata olives, halved lengthwise
1 Tbsp. fresh oregano (optional)

To serve

4 slices whole-wheat pita bread
½ cup crumbled feta cheese (optional)

Steps

  1. Make the vinaigrette marinade: In a large bowl, mix together the oregano, thyme, black pepper, minced garlic, vinegar, and lemon juice, then whisk in the olive oil until the vinaigrette comes together. Add salt to taste, then take half of the mixture and toss it with the chicken in another dish. Set aside the remaining vinaigrette.
  2. Cook the chicken: Prepare the grill while the chicken marinates. Grill the chicken on both sides until it is cooked through. Let the meat rest before cutting it into bite-size pieces.
  3. Make the yogurt sauce: In a small bowl, whisk together the yogurt with the vinegar and olive oil. Stir in the diced cucumber, garlic, and chopped mint; season to taste with salt and pepper.
  4. Make the salad: In another bowl, mix together the bell pepper, tomatoes, onion, and olives, then toss with the remaining vinaigrette. If you have it, sprinkle fresh oregano (the leaves, stripped from the stems) over the salad.
  5. Assemble the sandwiches: Heat the pita bread either by wrapping it in foil and keeping it warm in a 200-degree oven for 10 to 15 minutes, or by toasting it on the grill to warm it through. On each pita bread, distribute evenly the chicken, yogurt sauce, salad and (optional) feta cheese.

This content is from the Culinate Kitchen collection.

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Comments
There are 2 comments on this item
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Unrated
50% recommend this recipe
1. by springpeeperom on Sep 23, 2011 at 4:42 PM PDT

Absolutely delish!!!

2. by Elizabeth Davis on Jul 26, 2013 at 1:46 PM PDT

Sounds great. But...and...interestingly. Last summer I spent three weeks in Greece. At the souvlaki restaurants I went to (quite a few), meats are not served with yoghurt or with cheese. Grilled lamb, chicken, beef souvlaki are all served without dairy. Maybe with a tomato or two or some cucumbers or even a few peppers. But meat and dairy were not combined (which is great for those of us who keep kosher!)

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