Chicken Souvlaki

By Carrie Floyd, from the Culinate Kitchen collection

Serves	4
Total Time	45 minutes

Introduction

Greek Cabbage Salad makes an excellent side dish to these souvlaki sandwiches. 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

	1½	tsp. dried Greek or Turkish oregano
	1½	tsp. fresh thyme (or 1 tsp. dried)
	½	tsp. freshly ground black pepper
	1	garlic clove, minced
	2	tsp. red-wine vinegar
	~	Juice of 1 lemon
	5	Tbsp. extra-virgin olive oil
	4	chicken breasts or 6 to 8 chicken thighs, boneless and skinless
	½	cup plain low-fat yogurt
	1	cucumber, peeled and diced
	1	Tbsp. fresh mint, chopped finely
	~	Salt to taste
	1	green bell pepper, veins and seeds removed, chopped
	2	tomatoes, chopped
	½	small red onion, thinly sliced
	¼	cup pitted Kalamata olives, sliced in half
	4	slices pita bread

Steps

1. In a large bowl, mix together the oregano, thyme, black pepper, minced garlic, 1 tsp. vinegar, and lemon juice, then whisk in olive oil until the vinaigrette comes together. Take half and toss with the chicken in another dish; set aside the remaining vinaigrette. Grill the chicken on both sides until it is cooked through.
2. Meanwhile, prepare the remaining ingredients. In a small bowl, stir together the yogurt with the remaining vinegar, diced cucumber, and chopped mint. Season to taste with salt. Set aside.
3. In another bowl, mix together the bell pepper, tomatoes, onion, and olives, then toss with the remaining vinaigrette.
4. 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.
5. To serve: Cut the chicken into bite-sized pieces. On each pita bread, distribute evenly the chicken, yogurt-cucumber salad, and the bell pepper-tomato salad.

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