Chicken Souvlaki
Serves 4|
Hands-On Time:
25m
|
Total Time:
30m
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
- In a medium bowl, combine the tomatoes, Feta, onion, and olives.
- In a large bowl, whisk together 4 tablespoons of the oil, 1 ½ teaspoons of the vinegar, the lemon juice, oregano, and ¼ teaspoon pepper.
- Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette and toss to coat.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Transfer the chicken (but not the liquid) to the skillet and cook until golden brown and cooked through, 3 to 4 minutes per side.
- Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining teaspoon of vinegar. Serve with the bread,
chicken, and tomato salad.
Nutritional Information
- Per Serving
- Calories 606Calories From Fat 43%
- Calcium 298mg
- Carbohydrate 43g
- Cholesterol 105mg
- Fat 30g
- Fiber 3g
- Iron 4mg
- Protein 41mg
- Sat Fat 8g
- Sodium 846mg
What does this mean? See Nutrition 101.
Quick Tip
Greek souvlaki traditionally calls for lamb, but you can also make it with chicken breasts, turkey cutlets, or shrimp.
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