Chicken Souvlaki

Chicken Souvlaki
Antonis Achilleos
Serves 4
preparation
25
minutes
cooking
30
minutes
other
0
minutes

Ingredients

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

Directions

  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.
Kate Merker
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Calcium 298 mg
  • Carbohydrate 43 g
  • Cholesterol 105 mg
  • Fat 30 g
  • Fiber 3 g
  • Iron 4 mg
  • Protein 41 mg
  • Sat Fat 8 g
  • Sodium 846 mg
What does this mean? See Nutrition 101.