Chicken Souvlaki

0510chicken-souvlaki
Photo by Antonis Achilleos
Chicken Souvlaki 3.1 300 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 606 calories
    • Calories 43 calories from fat
    • Fat 30 g
    • Sat Fat 8 g
    • Cholesterol 105 mg
    • Sodium 846 mg
    • Protein 41 mg
    • Carbohydrate 43 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 298 mg

Heat oven to 200° F. Wrap the bread in foil and place in oven.In a medium bowl, combine the tomatoes, onion, Feta, and olives.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.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.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.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.

Ingredients

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